Keto Snacks by Melanie Evans

Author:Melanie Evans
Language: eng
Format: epub
Publisher: The Ketoer

Directions

1.manually beat egg, oil and water until emulsified.

2. sift, weigh and mix dry ingredients, then pour them into the egg mixture and combine well, using a fork.

3. wearing disposable food-safe gloves, work the dough between your hands for a minute or so until smooth, finally shaping it into a ball.

4. pre-heat oven to 392°F (200°C). static (top + bottom heat) or pizza setting (fan + bottom heat).

5. place a sheet of cling film over your worktop, dust it with a bit of oat fibre and position the dough ball onto the centre; flatten it using your fingertips, then dust it with a little oat fibre.

6. place another piece of cling film over the dough and start spreading it outwards with a small rolling pin - you may need to reposition the cling film, and/or adjust the dough shape with your fingers a few times.

7. keep turning and spreading the dough until you obtain a very thin disc measuring 20cm/8" in diameter; if you wish, you can roll the edge inwards to create a 'lip' that will contain your toppings, in which case your circle should have a diameter of about 24cm (9").

8. cut a piece of non-stick baking paper, shaped the same as your pizza dough and a few cm larger.

9. with one hand, and using the bottom cling film as an aid, flip the dough disk onto your other hand, then place the baking paper over it and flip it again over your oven rack.

10. prick the dough all over with a fork, then bake on the lowest oven level for about 10 minutes (every oven behaves differently) until golden and unevenly puffy.

11. remove from oven and let cool completely before adding your choice of toppings and baking (or grilling/broiling) for a few minutes.

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