Lupin Flour Pizza Crust
I’ve had so much luck using lupin flour. I use this incredible almost zero-carb flour to make everything. So, I decided to try my hand at making a lupin flour pizza crust. And guess what? It worked great.
Lupin Flour Pizza Crust
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Here are a few benefits of using lupin flour to make a pizza crust:
- Low in Carbohydrates: Lupin flour is significantly lower in carbohydrates compared to wheat flour, making it a suitable option for low-carb and keto diets.
- High in Protein and Fiber: It is rich in protein and dietary fiber, which can help improve satiety and contribute to a balanced diet.
- Gluten-Free: Lupin flour is naturally gluten-free, making it a good choice for those with gluten sensitivities or celiac disease. However, it’s important to ensure that it is processed in a gluten-free facility to avoid cross-contamination.
- Flavor Profile: Lupin flour has a slightly nutty and earthy flavor, which can add a unique taste to pizza crusts. Some users appreciate this flavor, while others may prefer to blend it with other flours to balance the taste.
- Texture: When used alone, lupin flour can produce a denser crust compared to traditional wheat flour. Many recipes suggest combining it with other low-carb flours (like almond flour or coconut flour) to achieve a more desirable texture.
Unlike chaffles, which I use lupin flour to make as well, my pizza crust does not include cream cheese. Instead, because I’m making pizza crust, I decided to go with a traditional pizza cheese — mozzarella.
Ingredients
Also, this recipe is so easy because it only has three primary ingredients. They are:
- 2 cups shredded mozzarella cheese
- 1 egg
- 3/4 cup lupin flour
Then, you can add salt, herbs and spices based on which flavor profile you’re going for with your crust. I’ll usually just use salt, pepper and some Italian seasonings.
Directions
You may have to heat the shredded mozzarella cheese in the microwave for 20 or so seconds to soften it. This will make it easier to work it into the lupin flour, with the egg, and make a dough ball. This will be a sticky dough.
Roll it out in between two sheets of parchment paper to your desired thickness. Then prebake it in a 400 F oven for about 8 minutes. Here’s the before and after.
Then, it’s time to add your toppings! On this day, I went with bacon and red peppers.
I used Rao’s Marinara as my tomato sauce and it was so incredibly good. Pop your pizza back in the oven for another 8-10 minutes or until everything is bubbly and melted.
- Gluten Free Vegan|High Protein and Fiber|Low Carb Sugar Free|Non-GMO|1 cup Lupin Flour|1/2 tsp. ground cinnamon|1/2 cupalmond meal |1/2 cup firmly packedSplenda Brown Sugar Blend |6 tbs. butter…
- Bring home the famous taste of Rao’s Homemade Marinara Sauce
- We slow cook sweet Italian plum tomatoes with fresh ingredients to create this classic sauce
- All Natural, Premium
Check out other Lupin Flour Recipes to make!
Lupin Flour Pizza Crust
Ingredients
- 2 cups mozzarella cheese
- 1 large egg
- 3/4 cup lupin flour
- sea salt to taste
Instructions
- Preheat oven to 400 F
- Melt mozzarella in the microwave for about a minute
- Mix in the egg first then other ingredients to make a sticky dough
- Roll out thinly in between two sheets of parchment paper
- Bake the dough in the oven for 8 minutes
- Remove from oven, top with sauce and preferred topping and bake for another 8 minutes or until cheese is bubbly
