Monday, March 24, 2008
REAL ITALIAN PIZZA CRUST
This recipe is adapted slightly from one that Donna Hodach-Price gave me. I had some trouble rolling out the dough, perhaps because she used gluten flour versus vital wheat gluten. Anyway whatever the reason does not matter as this recipe is fantastic and really low in carbs!! An excellent, thin, low-carb pizza crust was especially important to her, as she has Italian roots. She asked me to include and I quote: "I absolutely LOVE your bake mixes, especially when it comes to homemade breads and cakes; they are simply unsurpassed for these applications!" And I say, "How cool is that!!" :-)
1/2 cup warm water (105 deg. F.)
1 1/2 cups Vital Oat Ultimate Bake Mix, page 66
Splendid Low-Carbing for Life, Volume 2
1 tbsp vital wheat gluten
1 tbsp extra virgin olive oil
1 tsp sugar
3/4 tsp rapid rise yeast
1/2 tsp salt
1 tbsp extra virgin olive oil for authentic taste!
In bread machine pan, place water, Vital Oat Ultimate Bake Mix, page 66, Splendid Low-Carbing for Life, Volume 2, vital wheat gluten, olive oil, sugar, yeast and salt. Use the knead cycle or dough cycle and stop the bread machine before the first rise; in other words, don't let the dough rise. Halfway through the knead cycle, check to be sure that the dough is a very smooth ball and not too sticky. If it is sticky, add more bake mix, a little at a time until the smooth texture is reached. If it is too dry, add a tiny amount of olive oil or water. Remove the dough after the knead cycle has completed. Preheat the oven to 425 deg. F.
Roll dough into a rough circle. Place on a large, greased pizza pan, preferably with holes (for a crispier crust) and continue to roll to fit with a small rolling pin or cylindrical object. Spread 1 tbsp (15 mL) olive oil over dough with pastry brush (this helps prevent crust from becoming soggy). Using fork, gently poke holes in several places on bottom of dough to prevent it from puffing up. Bake in lower third of oven 5 minutes. Turn pan around and continue baking another 5 minutes. Remove from oven and cover with pizza sauce, page 58, Splendid Low-Carbing for Life, Volume 2 and other toppings of choice (such as cooked savory ground beef and cooked, diced bacon), including Mozzarella or Monterey Jack cheese. Return to oven and bake 10 minutes, cover lightly with foil and bake another 5 minutes, or until the crust is crispy and brown and the toppings are hot.
With a pair of kitchen scissors, cut pizza slices. Two servings will usually be a good size meal along with a large salad. Enjoy!
Nutritional Analysis: 12 slices, 1 slice:
91.4 calories; 4.6 g protein; 6.4 g fat; 3.2 g carbs
Labels: Bake Mixes Baking and Breads