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Pizza Dough, No cholesterol, No Salt
It takes about 2 hours for this dough to rise and be ready for the toppings. This makes one very large, or two medium
size pizzas, usually enough for 4 hungry people.
My toppings usually include tomato sauce, about an 8 ounce can, one large sliced onion, about a pound of cooked
and crumbled sausage ( see Italian Sausage & Spicy Turkey Sausage ), crushed
pineapple, about a 14 ounce can, drained, 1 green bell pepper, seeded and chopped, about 6 ounces sliced mushrooms, and about
12 ounces of shredded mozarella cheese
Italian Sausage
Spicy Turkey Sausage
Ingredients:
1 cup lukewarm water
1 pkg active dry yeast
1 tbsp sugar
2 to 3 cups all-purpose flour
olive oil or olive oil baking spray
Procedure:
In a large bowl, combine water, sugar and yeast, stirring to blend. Allow to 'proof' for 10 minutes. Proofing
is a way to check that your yeast is still viable, before you waste the time and ingredients making the dough. If the
water, sugar, yeast mixture does not become frothy and bubbly in 10 to 15 minutes, tiyr yeast is no longer viable and should
not be counted on to rise to your expectations.
Add 2 cups of flour, beating in well. Add a 1/2 cup flour, working in with your hands, turn out onto a lightly floured
surface and begin kneading the dough. Add another 1/2 cup of flour if the dough is still sticky. Smooth and elastic
is the consistenacy you are trying to achieve. Kneading should take 5 to 10 minutes. Allow the dough to reast
while you clean the bowl and dry it. Lightly oil the bowl with olive oil or olive oil baking spray, add dough, and oil
the top surface of the dough also. Cover lightly and set in a warm, draft-free place to rise, for about 1 1/2 to 2 hours.
Punch down and begin to pat out into pizza crust. Can be rolled with a rolling pin. Place on baking sheet or sheets
before it gets too big to handle. A light dusting of cornmeal makes removal easier after baking. Turn the oven
on to about 400 F of both burners at medium on the gas grill.
Add desired toppings and bake about 15 minutes.
Serving Size:
1/6th of one large size pizza is approximately 3 Diabetic bread exchanges and 3 Protein exchanges. Fat content is relative
to the type of meat or sausage you use. Salt/sodium also depends on what type of tomato sauce and meat.
4 to 6 servings
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