1 1/2cupslow carb gluten free flourflour blend such as oats, almond, coconut etc
1/2teaspoonsalt
1/2teaspoonxanthan gum
1/2cupwatermore if needed
1teaspooninstant yeast
1tablespoonoil
Instructions
Add all your dry ingredients together in a large mixing bowl. Mix together the lupin flour, gluten free flour mix, salt, xanthan gum and instant yeast.
Add the water and oil and start mixing with a wooden spoon.
Once the dough comes together, either knead it on a lightly oiled surface or place in a mixer with a bread hook attachment. Knead for about 10 minutes if kneading by hand or about 5 minutes if kneading by a mixer. If the dough feels too tight, add table spoon of water and carry on kneading.
Shape the dough into a ball and leave it to rise covered in a plastic bowl with a tea towel or a plastic bag.
Once the dough has doubled in size (this can take about 30-40 minutes), roll it out to a thin pizza base. You can also make 2-3 smaller pizzas.
Add your toppings - I've used thick tomato paste on the base with pepperoni and mushrooms and topped up with grated cheddar cheese.
Preheat your oven to 350 F (180 C)
Place your pizza tray in the middle shelf and bake for about 10-15 minutes until the base and sides of your pizza are just golden brown.
Remove from the oven and serve hot with a side salad.