1 2/3 cups (200g) King Arthur Keto Wheat Flour 3/4 cup (170g) water, cool 1 teaspoon instant yeast 1/2 teaspoon salt 1 tablespoon olive oil, plus more for greasing the pan 1/4 cup (1 ounce) grated Parmesan cheese, optional 1/2 teaspoon Italian Seasoning, optional; our pizza seasoning is a good choice 1 teaspoon Pizza Dough Flavor, optional
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients in the bowl of a stand mixer or a medium mixing bowl. Mix and knead the dough — using the dough hook on the mixer, or by hand — until it’s smooth and bouncy, about 5 minutes with a machine or 7 to 10 minutes by hand.
Cover the dough and allow it to rise until it’s puffy but not quite doubled in bulk, about 60 minutes.
Drizzle olive oil onto a 12” pizza pan or a baking sheet; a darker (anodized) pan will yield a crispier crust. Transfer the dough to the pan and press it into a 12” circle. Cover the crust and allow it to rise for 30 minutes.
Meanwhile, place a rack in the middle of the oven and preheat the oven to 450°F.
Top the pizza as desired and bake for 15 to 20 minutes, or until the crust is golden brown and the cheese is bubbling.
Remove the pizza from the oven and transfer it from the pan to a rack to cool slightly before serving.
check out this cauliflower pizza: