Post by queen on Oct 3, 2016 15:35:51 GMT -5
I've adapted my all-time favorite pizza dough recipe for THM. What I've always loved about it is that there is only one rise after you remove it from the bread machine, and that one rise happens after its pressed into the pan. So this is easy and relatively quick.
EASY SPROUTED PIZZA DOUGH
Add to bread machine in order listed:
2-1/4 C. sprouted whole wheat flour (I use One Direction brand I got at Natural Grocers)
1 pkg bread machine dry yeast (2-1/4 tsp.)
1 tsp. honey
1 tsp. pink salt
1 C. very warm water
Set bread machine to Manual and let it kneed the dough. Dust in a bit more flour if it doesn't form a ball while kneading. When finished, cancel the cycle and remove the dough. It will be sticky.
Line jelly roll pan (12 x 17) with parchment paper. Flatten and press dough out to the pan edges. You may have to spray a little oil on your hands, or wet them. But there is no oil in the dough, so you can afford a little spritz here.
Let the pan sit in a warm, draft-free place for about 30 minutes or more, or until the dough doubles. Preheat oven to 425 degrees. Top your dough with E-friendly toppings like tomatoes, peppers, mushrooms, cottage cheese and/or home-made ground chicken breast sausage. Sprinkle with a little parmesan and bake about 20 min. or until crust is browning. Optionally, you can sprinkle a few shreds of low-fat mozzarella and return to oven for a minute or so to melt the mozarella.
I like mine made with fresh tomato slices layed over fresh basil leaves, lots of cracked pepper, a sprinkling of parmesan. I use my tsp of olive oil to drizzle over the top.
Cut the pizza into 8 pieces. 2 pieces is an E serving.
EASY SPROUTED PIZZA DOUGH
Add to bread machine in order listed:
2-1/4 C. sprouted whole wheat flour (I use One Direction brand I got at Natural Grocers)
1 pkg bread machine dry yeast (2-1/4 tsp.)
1 tsp. honey
1 tsp. pink salt
1 C. very warm water
Set bread machine to Manual and let it kneed the dough. Dust in a bit more flour if it doesn't form a ball while kneading. When finished, cancel the cycle and remove the dough. It will be sticky.
Line jelly roll pan (12 x 17) with parchment paper. Flatten and press dough out to the pan edges. You may have to spray a little oil on your hands, or wet them. But there is no oil in the dough, so you can afford a little spritz here.
Let the pan sit in a warm, draft-free place for about 30 minutes or more, or until the dough doubles. Preheat oven to 425 degrees. Top your dough with E-friendly toppings like tomatoes, peppers, mushrooms, cottage cheese and/or home-made ground chicken breast sausage. Sprinkle with a little parmesan and bake about 20 min. or until crust is browning. Optionally, you can sprinkle a few shreds of low-fat mozzarella and return to oven for a minute or so to melt the mozarella.
I like mine made with fresh tomato slices layed over fresh basil leaves, lots of cracked pepper, a sprinkling of parmesan. I use my tsp of olive oil to drizzle over the top.
Cut the pizza into 8 pieces. 2 pieces is an E serving.