Craving some serious comfort food? This light and fluffy low FODMAP no-rise pizza crust is a pizza lover's dream come true!
Preheat oven to 350 degrees. If using a pizza stone, allow it to warm up for at least 40 minutes.
Combine flour, baking powder, salt, and rosemary in a large bowl. Set aside.
Combine water, 2 tbsp olive oil, and cane sugar syrup in a small bowl. Add to flour mixture and work the dough into a ball (heads up, the dough will be pretty sticky). Transfer the dough to a lightly oiled bowl and cover with oiled plastic wrap. Stick it in the fridge for 10-15 minutes to help the dough firm up.
Divide the dough into two sections and roll them into two balls. Re-cover one ball with the oiled plastic wrap. Set the other ball on a lightly floured surface. Flour your hands and rolling pin and sprinkle a small amount of flour on the dough. Squish the dough ball down with your hands and gently work it into a pizza shape. Then, roll the dough out into a 10" crust.
Gently transfer the dough to a piece of parchment paper and lightly brush the top of the dough with the remaining olive oil. Then bake the crust on the lowest rack for 15 minutes.
Remove the crust from the oven and add your toppings, then put it back in the oven until the cheese starts to bubble (about 5 minutes). Repeat with second dough ball.
This recipe makes two 10" pizzas.
This dough does not freeze well. But, you can freeze the crust for up to 2 months once it has been parbaked.
Brought to you by The FODMAP Formula - www.fodmapformula.com