Diabetic Pizza Dough Recipe that is Gluten and Sugar Free
Need a great diabetic pizza dough recipe? Look no further.
It can be hard to find a good recipe that satisfies the needs of everyone’s diet restrictions. This gluten-free recipe checks a lot of boxes. Not only is it good for diabetics, it's also low carb, sugar-free, xanthan gum-free and keto friendly.
What makes this pizza diabetic friendly? For one, it has no sugar. Another form of sugar is carbohydrates. This pizza dough recipe for diabetics also is very low in carbohydrates.
Making pizza for diabetics also requires keeping your toppings low carb with little to no sugar. Use a low sugar or no sugar pizza sauce in combination with this dough.
For a summary of diet information for diabetics check out this article on the US Governments MedlinePlus website. You can also check out our article that answers the question 'can a diabetic eat pizza?' If you have more questions about what you can eat you should consult a doctor and dietician.
This tasty pizza dough recipe is perfect for diabetics. It's also great for anyone that is on a strict diet as it doesn't contain gluten or sugar.
- 300 grams tapioca flour (2 1/2 cups)
- 50 grams cornstarch (1/4 cup)
- 200 grams rice flour (1 1/4 cups)
- 150 grams sorghum flour (1 1/4 cups)
- 75 grams psyllium husk (1/2 cup)
- 7.5 grams baking soda (1 tsp)
- 2 teaspoons xylitol
- 1 teaspoon salt (5 g)
- 1 1/4 cup lukewarm water (300 ml)
- 10 grams instant dried yeast (1 packet)
- 5 1/2 tablespoons olive oil (80 ml)
- 1 tablespoon vinegar (15 ml white or apple cider)
- Combine dry ingredients (except yeast)
Combine the flours, cornstarch and psyllium husk together. Add the baking soda, salt, and xylitol (sugar replacement).
- Mix lukewarm water, yeast, vinegar, and olive oil together. Dissolve yeast in water.
Make a well in the middle of the flour mixture and bind the wet and dry ingredients to form a stretchy dough.
Knead the dough 2 times to soften it.
- Cover with cling wrap and leave in a warm place to let the dough rise for about 25-30 minutes.
Knock the dough down again and shape it into 4 dough balls on a tray and leave again for 15-20 minutes. Now you're ready to roll your pizza on a floured surface. I used a mixture of cornstarch and tapioca flours to roll it on.
Knead and roll your dough balls into a roughly 12 inch (30 cm) circle. Depending on preference, this dough can produce two large thick crust pizza doughs or four thin crust ones.
Generously brush the top of the crust with olive oil and bake for 4-6 minutes.
Remove from the oven, add sauce and any favorite toppings, and bake for an additional 8-12 minutes.
Serving Size 1/2 a pizza crust (12")
Servings 8
- Amount Per Serving
- Calories 432kcal
- % Daily Value *
- Total Fat 10.5g17%
- Saturated Fat 1.5g8%
- Sodium 575mg24%
- Potassium 23mg1%
- Total Carbohydrate 82.7g28%
- Dietary Fiber 10g40%
- Protein 4.2g9%
- Iron 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
