I’ve always enjoyed experimenting with doughs, and since discovering 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 great results with few ingredients, resulting in a final product that is soft inside and crispy outside. A low glycemic index dough that has nothing to envy from traditional flour doughs, suitable for everyone, not just those on a low glycemic diet. Try it, and you’ll never switch back! At the end of the recipe, you’ll also find the procedure for making 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 1/4 cups low glycemic index flour (plus extra for the work surface)
- 1 cup + 1 tbsp cups 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
- Pastry 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 set the dough hook.
Start the stand mixer at speed 2 and let it work for 8/10 minutes, then transfer the dough to a lightly floured work surface.
Knead the low glycemic index pizza dough on the lightly floured work surface, making some folds and shaping it into a ball. Now your dough is ready!
Transfer the dough into a glass bowl, cover with plastic wrap, and place in the closed and turned-off oven to rise until doubled in size (it will take about 2/3 hours).
Once the dough has doubled in size, put it back on the work surface, deflate it, and divide it into 2 or 3 portions, stretching each portion with your hands to a thickness of a few millimeters (flour the work surface if necessary).
Place each pizza in a baking tray and return to the turned-off and closed oven to rise for about 1 hour, then remove them from the oven and preheat it to 482°F.
Top the pizza with tomato sauce seasoned with oil, salt, and oregano or with an emulsion of water, oil, salt, and rosemary (if you want it white) and when the oven is hot, bake (it’s best to bake one pizza at a time).
Bake the pizza for 10/12 minutes until the edges are golden (cooking times may vary depending on the oven). Once cooked, remove the pizzas from the oven and enjoy them!
If you want a topped pizza, add mozzarella and your preferred toppings halfway through the cooking time, return it to the oven, and complete the cooking. Enjoy your meal!
Notes
The oven used for this recipe is a static electric oven.
