Fructose Free Sheet Pan Pizza
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Learn more →Ingredients
6 servings
For the dough
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tsp granulated sugar
- 1 ¼ cups warm water (105–110°f / 40–43°c)
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp kosher salt
- 3 tbsp olive oil, divided
For the sauce
- 1 can (14 oz) crushed tomatoes
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 crushed tomatoes, please tap it and change its rating to Red.
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- ½ tsp kosher salt
For the topping
- 2 cups shredded low-moisture mozzarella cheese
- ¼ cup grated parmesan cheese
For serving
- fresh basil leaves, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the yeast, sugar, and warm water. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the flour, kosher salt, and 2 tablespoons of the olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5–6 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.
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