Fructose Free Classic Cheese Pizza
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Learn more →Ingredients
4 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tsp kosher salt
- 1 tbsp olive oil, plus more for the bowl
For the sauce
- 1 can (14 oz) whole peeled tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid whole peeled tomatoes, please tap it and change its rating to Red.
- 1 clove garlic, finely grated
- ½ tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp crushed red pepper flakes (optional)
For the topping
- 8 oz low-moisture mozzarella, shredded
- 1 tbsp olive oil
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5–8 minutes, until foamy and fragrant.
- 2
In a large mixing bowl, whisk together the flour and 1 tsp kosher salt. Pour in the yeast mixture and 1 tbsp olive oil, then stir with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with a clean kitchen towel, and let rise at room temperature for 1 hour, until roughly doubled in size.
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