Low Carb Pizza DoughSubmitted by: RZAPOR
IntroductionIt has to rise overnight, but it's worth it! It has to rise overnight, but it's worth it!
* *Whole Wheat Flour, 3/4 cup
* *Wheat flour, white, all-purpose, 3/4 cup
* Yeast, bakers, 1 tsp.
* Olive Oil, 2 tsp
* Salt, 3/4 tsp.
* Water, 2/3 cup
I live in Denver (high altitude) and add a teaspoon more water to adjust.
Number of Servings: 8
Recipe submitted by SparkPeople user RZAPOR.
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This was an exceptional I had never made Pizza dough from scratch before and this was very easy. I added Olive Oil with Rosemary/ Thyme in it and Sea Salt to enhance the Flavor.
This is a Wonderful Recipe Thank you so much for sharing it.
Best part I am not full but satisfied ;-) - 1/1/09
Yes, overnight in the fridge. The key is the overnight fermentation. You end up with a golden, beautiful crust with the perfect amount of crunch and subtle yeasty undertones. And it is low cal since most regular pizza doughs have 60 plus carbs. Thanks for a great dough! - 12/25/10