Note: If you like soft, chewy pizza, here is a low-carb version that will please you. Soft and thicker crusts require more dough, though, which makes the carb count rise. Make this pizza an occasional treat – perhaps to keep you from running to a pizza parlor or calling for delivery.
Regular pizza dough usually calls for about 3 cups of flour (if you want to make pizza at home). You can make a big pizza with all that flour, but one slice of a 16-inch pizza could have 34.0 grams of carb just for the crust. You can see what you are up against. Regular pizzas are true carb killers. This crust has 7.7 grams of carb per serving.
SERVING SIZE, 1 slice (12-inch pizza).
CARBS PER SERVING, (CRUST ONLY): 7.7 grams of carb.
NUMBER OF SERVINGS: 8.
C cup cold water
1/3 cup hot water
4 Tablesps olive oil
1 package rapid-rise yeast
C cup stone ground whole-wheat flour
C cup whole almond meal
C cup soy protein powder
salt (about Te Teasp or to taste)
Preheat oven to 450ºF. Lightly oil a 14-inch pizza pan.
Combine the cold water, boiling water, and olive oil in a medium-size mixing bowl. Add the yeast and stir. While the yeast activates (it needs to add sugar), combine the stone ground whole-wheat flour, almond meal, soy protein powder (except for the last Tablesp), and salt in another mixing bowl; stir. Add the dry mix to the yeast mix and stir with a fork until the moisture is pretty well absorbed. Work the dough by hand until smooth (it takes a few seconds). Cover the bowl and let the dough rise for about 10 minutes.
While the dough rises, prepare sauce and toppings (see pages 186 and 187).
Spread the dough to fit the pizza pan and form an edge. Build the pizza. Bake for about 15 to 18 minutes or until bubbly and done.