Low-Carb Thin-Crust Dough For Pizza
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 88.7
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 76.8 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 2.8 g
- Protein: 8.2 g
View full nutritional breakdown of Low-Carb Thin-Crust Dough For Pizza calories by ingredient
Number of Servings: 8
Ingredients
-
2 tablespoons cold water
1/4 cup hot water
1 tablespoon olive oil
1 package rapid-rise yeast
1/2 cup stoneground whole-wheat flour
1/4 cup soy protein
2 tablespoons whole almond meal
4 tablespoons unprocessed wheat bran
Salt (about 1/4 teaspoon or to taste)
1 tablespoon soy protein powder (for rolling)
Directions
Preheat oven to 425 degrees F. Use a nonstick, heavy-gauge pizza pan.
Combine the cold water, boiling water, and olive oil in a 1-quart mixing bowl. Add the yeast and stir. Wait 5 minutes.
Meanwhile, combine all of the other ingredients in a mixing bowl except for the soy protein needed for rolling the dough; stir. Add the dry mixture to the yeast mixture and stir with a fork until the moisture is mostly absorbed. Work the dough by hand until smooth (it takes a few seconds). If the dough is a little too moist, add about 1 teaspoon soy protein powder. Spread some of the soy protein powder on a large cutting board. Roll out the dough very thin. For example, if you make one 12-inch pizza (not a 16-incher), there will be too much pizza dough. Roll out as if making a 16-inch pizza; cut off excess dough and save for another use or discard. Form a small outer edge. Prick the crust bottom many times all over with a fork to prevent bubbles.
Bake the crust for 9-11 minutes or until it begins to darken. Remove from oven and top with favorite sauce and toppings. Bake until hot and bubbly.
Crust can be baked ahead of time and frozen until ready to use.
Number of Servings: 8
Recipe submitted by SparkPeople user CHRISTINEW1984.
Combine the cold water, boiling water, and olive oil in a 1-quart mixing bowl. Add the yeast and stir. Wait 5 minutes.
Meanwhile, combine all of the other ingredients in a mixing bowl except for the soy protein needed for rolling the dough; stir. Add the dry mixture to the yeast mixture and stir with a fork until the moisture is mostly absorbed. Work the dough by hand until smooth (it takes a few seconds). If the dough is a little too moist, add about 1 teaspoon soy protein powder. Spread some of the soy protein powder on a large cutting board. Roll out the dough very thin. For example, if you make one 12-inch pizza (not a 16-incher), there will be too much pizza dough. Roll out as if making a 16-inch pizza; cut off excess dough and save for another use or discard. Form a small outer edge. Prick the crust bottom many times all over with a fork to prevent bubbles.
Bake the crust for 9-11 minutes or until it begins to darken. Remove from oven and top with favorite sauce and toppings. Bake until hot and bubbly.
Crust can be baked ahead of time and frozen until ready to use.
Number of Servings: 8
Recipe submitted by SparkPeople user CHRISTINEW1984.