Low-Carb Soy Pizza Crust
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 73.8
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 1.2 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.8 g
- Protein: 4.0 g
View full nutritional breakdown of Low-Carb Soy Pizza Crust calories by ingredient
Introduction
I found this recipe on dlife.com. The source is Diabetic Cooking Magazine/Chef Michel Nischan. A tasty, crispy crust. I found this recipe on dlife.com. The source is Diabetic Cooking Magazine/Chef Michel Nischan. A tasty, crispy crust.Number of Servings: 8
Ingredients
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1 tbsp Yeast, baker's, dry active
1 cup warm water
1/4 cup soy flour
1 1/4 cup whole wheat flour
1 tsp kosher salt (or sea salt)
1 nonstick cooking spray
Calories: 80.8
Total Carbs: 15.3g
Dietary Fiber: 3.1g
Sugars: 0.1g
Total Fat: 1g
Protein: 4g
Dietary Exchanges: 1 Starch
Directions
1) Preheat oven to 400 degrees F
2) In a medium bowl, dissolve yeast in warm water and let sit until foamy. Add soy flour and whole wheat flour and mix until well combined. Stir in salt. Cover bowl with plastic wrap and let rise in a warm place for 45 minutes.
3) Lightly spray a 12-inch pizza pan with nonstick cooking spray. Scrape dough out of bowl and onto prepared pan. Flour your hands and press dough into circle to the edges of the pan. Bake 15 minutes or until edges are brown and crisp. Top as desired. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user STEFFIRBLOOM.
2) In a medium bowl, dissolve yeast in warm water and let sit until foamy. Add soy flour and whole wheat flour and mix until well combined. Stir in salt. Cover bowl with plastic wrap and let rise in a warm place for 45 minutes.
3) Lightly spray a 12-inch pizza pan with nonstick cooking spray. Scrape dough out of bowl and onto prepared pan. Flour your hands and press dough into circle to the edges of the pan. Bake 15 minutes or until edges are brown and crisp. Top as desired. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user STEFFIRBLOOM.