I’ve always loved experimenting with doughs, and ever since I found out I’m diabetic, even more so. This low glycemic index pizza dough is fabulous. I’ve been testing it for months and finally decided to publish the recipe. An easy dough that allows you to achieve excellent results with few ingredients and a final product that’s soft inside and crispy outside. A low glycemic index dough that rivals traditional flour doughs, suitable for everyone, not just those following a low glycemic index diet. Try it, and you won’t let it go! At the end of the recipe, you’ll find the steps to achieve a perfect pizza with this dough.
Other low glycemic index recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 1
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Low Glycemic Index Pizza Dough
- 3 1/3 cups low glycemic index flour (plus more for the board)
- 1 cup water (at room temperature)
- 1 1/2 tsp extra virgin olive oil
- 1 1/4 tsp dry yeast
- 1/2 tsp fine salt
Useful Tools for Making Low Glycemic Index Pizza Dough
- Stand Mixer
- Food Scale
- Bowl
- Plastic Wrap
- Rolling Board
Preparation of Low Glycemic Index Pizza Dough
In the bowl of the stand mixer, pour the flour and salt and mix quickly (even with a spoon),
Add the dry yeast, oil, and water, attach the bowl to the machine, and insert the dough hook.
Set the mixer to speed 2 and let it work for 8/10 minutes, then transfer the dough to the lightly floured board.
Work the low glycemic index pizza dough on the lightly floured board making some folds and shaping the dough into a ball. Now your dough is ready!
Transfer the dough into a glass bowl and cover with plastic wrap, place in the closed, turned-off oven to rise until it doubles (it will take about 2/3 hours).
Once the dough has doubled in volume, return it to the board, deflate it, and divide it into 2 or 3 pieces, stretch each piece with your hands until it reaches a thickness of a few millimeters (flour the board if necessary).
Place each pizza in a baking tray and return it to the closed, turned-off oven to rise for about 1 hour, then remove them from the oven and preheat to 480°F.
Season the pizza with tomato sauce flavored with oil, salt, and oregano or with a mixture of water, oil, salt, and rosemary (if you want it white) and when the oven is hot, bake (I recommend baking one pizza at a time).
Bake the pizza for 10/12 minutes until the edge is golden (baking time may vary from oven to oven). Once baked, remove the pizzas and enjoy them!
If you want a stuffed pizza, add mozzarella and whatever you like halfway through baking, return to the oven, and finish cooking, enjoy!
Notes
The oven used for this recipe is a static electric oven.
