Of which 8.2 g sugars and 1.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (psyllium) · Unsaturated fat (olive oil)
Allergens none
Gluten-free pizza dough
Crisp outside, chewy inside, ready in under two hours.
Ingredients
- 180 g (6½ oz) Pizza & Savory Flour Base (see separate recipe)
- 2 tbsp psyllium husk powder (20 g / ¾ oz)
- 1 tsp salt (6 g)
- 1 tbsp active dry yeast (10 g)
- 1 tsp sugar — to activate the yeast, which consumes it; no added sugar: omit — the yeast activates with the warm water alone (it foams less)
- 240 ml (1 cup) warm water
- 2 tbsp olive oil (20 g / ¾ oz)
- 1 tsp apple cider vinegar (5 g)
Method
- Dissolve the sugar in the warm water, add the dry yeast and let it sit for 5 minutes, until foamy.
- In a large bowl, mix the pizza flour base with the psyllium and salt.
The full method (9 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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