Low-carb pizza crust

Mix dry yeast (5 g) with warm water (40 g, 32–35 °C) and let it sit for 5–7 minutes until a frothy cap appears.

Mix room temperature chicken eggs (200 g) until smooth.

Add the activated yeast along with the water and whisk together.

In a separate bowl, combine almond flour (40 g), dark flaxseed flour (20 g), casein (30 g), whey concentrate or isolate (30 g), xanthan gum (2 g), salt (4 g), ground coriander (1 g), and coriander seeds (1 g).

Add the dry mixture to the liquid ingredients.

Blend the mixture with an immersion blender for 2–3 minutes until a thick, sticky, pliable dough forms.

Cover the container and let the dough rest at room temperature for 30–40 minutes for light fermentation.

Preheat the oven to 180 °C.

Place the dough on a baking sheet lined with parchment paper and shape it into a round base with a diameter of 30–32 cm.

Bake the base for 12–15 minutes until set and lightly browned.

Remove the base, add the filling, and bake the pizza for another 10–12 minutes until cooked through.