100% Rye Pizza Base Recipes?

Question

I'm looking for a 100% rye pizza base recipe. The recipes I can find all combine the rye with other flours (typically wheat based). I know it is possible to create 100% rye based pizza bases as I know of one pizza place in town that sells them.

I understand that they had to do something special to keep the pizza base from falling apart. I don't mind experimenting a bit to find a recipe that works, but I could use some ideas on where to start - what sort of ingredients might bind the rye so that it doesn't crumble as a thin pizza base and maintains a low glycemic index for my diabetic wife.

The only dietary requirements would be that the various ingredients maintain a low glycemic index or a specific ingredient with a high glycemic index can be counteracted by some other ingredient. And only using rye flour.

Answer 1

Have you considered using 100% rye bread as your beginning and going from there, rather than pizza crust? Peter Reinhart's Bread Baker's Apprentice has a 100% rye sourdough bread that might suit your needs, although it will be a time consuming process. A preview is online in Google Books. The recipe is similar to a Neopolitan pizza dough - just basic ingredients with no fat. Because of this, I'd roll out the pizza very thin, New York style, for a crackling crisp crust. If you don't want to buy the book, many local libraries carry it in the US, at least.

Answer 2

I don't mind experimenting a bit to find a recipe that works, but I could use some ideas on where to start - what sort of ingredients might bind the rye so that it doesn't crumble as a thin pizza base and maintains a low glycemic index for my diabetic wife.

Psyllium husk is the general go-to binder for low-carb bread, but I have not seen a recipe using it in rye pizza dough. Another alternative is to give up on substituting bread and use the same toppings with something else. A frittata does not add much extra work and works well with standard pizza toppings.

Answer 3

You need to work rye flour much longer than ordinary flour for the gluten to start binding the dough. I use a hand beater with dough hooks and start off with a very moist mix that includes olive oil and egg. Let it rise for a few hours then work more rye into the dough by hand kneading until it is nice and springy.

Answer 4

Make a binder using hot water/rye flour combination and then combine it with a 100% rye sourdough.

Or increase the hydration to 96% in a sourdough rye and pour into a silicone round cake pan only 1/4 inch thick, let rise. Bake and remove to cool. Top and bake again. Just an idea but lets see what will work? I too would like a rye pizza!

Rolling out 100% rye dough? Lol! Good one!

Answer 5

We used this recipe which uses 50% rye and 50% whole wheat flour but replaced the wheat flour with rye. The 100% rye dough was perfect as a base and delicious. Same cooking times and everything. The recipe uses baking powder which cuts down on prep time as well.