Low Carb Pizza Dough

• 1 package Active Dry Yeast, 0.25 Ounce Packet
• 1-3/4 cup Luke Warm Water
• 1 pinch Sugar (optional)
• 1 cup Semolina Flour (Bob's Red Mill)
• 1-1/2 cup Barley Flour (Bob's Red Mill)
• 1 cup Spelt Flour (Bob's Red Mill)
• 1 cup King Arthur Winter White Whole Wheat Flour
• 2 teaspoons Kosher Salt
• 2 Tablespoons Olive Oil

1. Add yeast into the warm water in a small bowl and allow it to proof 5 minutes or until foamy. I like to sprinkle a pinch of sugar over the yeast, but it is not necessary.
2. While proofing the yeast, mix together all the flours and the salt in a large bowl or the bowl of your stand mixer. Add the oil into the yeast mixture. If you have a stand mixer, turn it on low and slowly add and mix the liquid ingredients into the flours. If you don't have a stand mixer, create a well in the center of the dry ingredients and pour the liquid ingredients into the well, then slowly stir the dry ingredients toward the middle.
3. Once a nice ball has formed, knead by hand or with your mixer fitted with a dough hook for 10 minutes. Cover and let the dough rest for 30 minutes. Cut the ball into 4 pieces. At this point you can put each ball in a zip top bag and store in your refrigerator. It will need 12 hours to rise in the refrigerator before using. If you want to use the dough the same day, leave the bag on the counter and it will rise in 2-3 hours.
4. Use in any recipe you like. We love stromboli with sausage and cheese, spinach and feta, or basil and caramelized onions.

yeast, water, sugar, flour, barley flour, flour, flour, kosher salt, olive oil

Taken from tastykitchen.com/recipes/breads/low-carb-pizza-dough/ (may not work)