Lectin Free Pizza Crust

Jan 14
1 min read

Creating a lectin-free pizza crust from scratch is surprisingly easy and requires only a few simple ingredients. With our lectin-free flour, water, olive oil, yeast and a pinch of salt, the dough comes together quickly without complicated techniques. There is no long fermentation or special equipment needed—just mix, knead thoroughly, and roll out. The dough is flexible, easy to handle, and bakes into a crisp yet tender crust. Making it yourself gives full control over ingredients, ensuring it is lectin-free, additive-free, and tailored to your taste. Homemade lectin-free pizza proves that healthy alternatives can be both simple and delicious.

RECIPE

2 cups Lectin Free LIGHT BAKING MIX
1 1/2 cups of water (add little more if dough is too thick)
1 package dry yeast
1 tblsp olive oil
1 tsp salt

INSTRUCTIONS

Thoroughly knead together all ingredients to create a smooth dough
Let it rest for about 1-2 hours
Take a piece of dough with about a 2-inch diameter and place it on a surface covered with flour
Use your hands to create a thin(!) pizza crust - leave the border a little thicker - by using plenty of flour so that the dough doesn't stick to your surface or fingers
Preheat your oven to its max temperature (ideally use a pizza oven) and bake until crispy