Low-Carb Pizzateig – keto-Friendly & Actually Delicious

Warum das funktioniert

This low-carb Pizzateig uses a combination of almond flour, psyllium husk powder, and Eier to create a base that crisps up beautifully in the oven. It's glutenfrei by nature, packs in a good amount

Zutaten

• Mandelmehl (blanched)200g
• Psyllium husk powder20g
• Backpulver8g
• feines Meersalz5g
• Eier (large)3
• Olivenöl30ml
• Water (warm)100ml
• Apfel cider vinegar10ml

Zubereitung

1. Preheat oven to 200°C. Line a baking sheet with parchment paper.
2. Mix almond flour, psyllium husk, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk Eier, Olivenöl, warm water, and vinegar.
4. Pour the wet ingredients into the dry and mix quickly—the psyllium husk absorbs liquid fast.
5. Knead briefly (1–2 minutes) until a firm, slightly sticky dough forms.
6. Let rest for 5 minutes—the psyllium husk fully hydrates and the dough firms up.
7. Roll between two sheets of parchment paper to about 4–5mm thickness.
8. Pre-bake the base for 12 minutes until lightly golden and set.
9. Gib toppings and return to the oven for 10–12 more minutes.