Low Glycemic Index Pizza an easy-to-make leavened delight, perfect for those following a Low Glycemic Index Diet!

This pizza, as soft and tasty as classic pizza, so much so that no one will notice the difference. Some time ago, I made it exclusively with Fiber Flour, but now you can also use a common strong flour and add long-chain inulin to make it low glycemic index!

Different both in the dough and in taste from the No-Knead Semolina Pizza, the low glycemic index pizza will be liked by everyone, and with the same dough, you can also prepare the Pizza Strudel with Zucchini, Cheese, and Sausages and the Norma Style Pizza Boats!

Also, don’t miss the Microwave Recipes, the Jar Cooking Recipes and the Air Fryer Recipes.
If you also want to try making the recipe, read on!

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Difficulty: Easy
Cost: Inexpensive
Rest time: 3 Hours
Preparation time: 15 Minutes
Portions: 6/8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients

2.2 lbs all-purpose flour
2.5 cups water
3.5 oz inulin (long-chain)
0.14 oz fresh yeast
2 tbsps extra virgin olive oil
2 tsps salt
1 tbsp honey
1.7 cups tomato sauce
extra virgin olive oil
salt
oregano
1 onion (small)
mozzarella

How to Prepare Low Glycemic Index Pizza

Prepare the Microwave Tomato Sauce.
Finely chop the onion and place it in a bowl, add the oil and cleaned, crushed garlic and sauté in the microwave for 2 minutes at about 750 watts.
Add the peeled tomatoes to the sautéed onion and crush them with a fork, add a pinch of salt, stir, and cook for 8 minutes at 750 watts, stirring halfway through cooking.
If the tomato sauce boils too hard in the microwave, you can place a microwave splatter cover over the bowl.
At the end of cooking, remove the garlic clove, add the basil leaves, stir, and let rest.
Place the flour in the bowl of the stand mixer.
Add the long-chain inulin and mix.
Also add the crumbled fresh yeast.
Add a tablespoon of acacia honey or sugar to help activate the yeast, then add the water and start the stand mixer.
When the dough starts coming together, also add the salt.
Continue kneading, also adding the two tablespoons of oil, until obtaining a smooth and well-incorporated dough.
Turn off the mixer and let rise until doubled. It could take anywhere from one to three hours, depending greatly on the room temperature.
Once risen, divide the dough into 4 parts, then spread the low glycemic index pizza dough on a greased baking tray.
Spread two generous spoonfuls of tomato sauce on each pizza.
Let the pizza rise for another half-hour.
Bake the pizza in a static oven at 464°F for about 7 minutes.
When the pizza is well-cooked, place the fresh mozzarella on top and continue cooking for 3 minutes or until the mozzarella is completely melted.
Serve the low glycemic index pizza hot at the table!
If desired, you can create a stock of low glycemic index pizza in your home freezer!
Once baked with the tomato, before topping with mozzarella, let the pizzas cool.
When they’re cold, stack the pizzas, placing a sheet of parchment paper between each.
Store in the freezer. When you want to consume them, simply place the pizza on a baking tray, preheat the oven to 464°F, top the pizza with mozzarella, and bake for 5 minutes.