Low-Carb Pizza Dough with Psyllium Husk

This low-carb pizza dough with psyllium husk is a practical alternative to classic yeast dough. It is wheat-free, quick to prepare, and can be topped flexibly. The psyllium husk provides binding and a stable, slightly elastic consistency.

Ingredients (for 1 pizza, approx. 2 servings)

• 100 g almond flour

• 2 tbsp psyllium husk (ground)

• 1 tsp baking powder

• 1 pinch of salt

• 2 eggs

• 120 ml warm water

• 1 tbsp olive oil

Preparation

1. Mix dry ingredients: Combine almond flour, psyllium husk, baking powder, and salt in a bowl.

2. Add liquid ingredients: Add eggs, warm water, and olive oil, then mix everything well.

3. Let dough rest: Let the dough rest for about 5–10 minutes so the psyllium husk can absorb liquid and the dough becomes firmer.

4. Shape dough: Roll out the dough between two sheets of parchment paper or press it flat with your hands.

5. Pre-bake: Pre-bake at 180 °C (top/bottom heat) for about 10 minutes.

6. Top & finish baking: Top as desired and bake for another 10–15 minutes until the pizza is golden brown.

Topping Tips

The dough goes well with classic and creative variations:

• Tomato sauce, mozzarella, and basil

• Vegetables like bell peppers, zucchini, mushrooms

• Chicken, tuna, or salami

• Vegan alternatives with plant-based cheese

Tips & Variations

• Crispier base: Roll out the dough a bit thinner and pre-bake longer.

• Spicier dough: Mix herbs or spices directly into the dough.

• Stability: Use a little more psyllium husk if needed.

• Vegan: Replace eggs with suitable plant-based binders (adjust consistency).

Conclusion

The low-carb pizza dough with psyllium husk is a quick and uncomplicated alternative to classic pizza dough. It impresses with its easy preparation, good shapeability, and versatile uses – ideal for a carb-conscious diet.