Friday, February 27, 2009

Thin Crust Seafood Pizza (using carbalose flour)

This is a fabulous light and thin-crust pizza (dough). The dough is made in the bread machine (less hassle!), rolled out on a pastry board and baked on a preheated pizza stone. Enjoy!

Low-Carb Wholewheat Pizza dough (using bread machine):
3/4 c warm water
1 cp wholewheat flour
1 cp carbalose flour
1/2 scoop any whey protein powder
2 ts sugar
1 TB rapid rise yeast
1 TB sugar-free honey (walmart brand)
1 TB dried rosemary

Place in bread machine, water first, and then layer the remaining ingredients. Set to dough setting.

Season pizza stone (cornmeal or grease) and preheat for 20 min at 450F.

Divide pizza dough into 4 portions, and roll out a portion at a time on floured pastry board. Once rolled out thinly, cut the dough into 2 equal sized pieces, and place on the pizza stone (without toppings). Prebake for 3 min. Remove from oven and add toppings of your liking.

A 4th of the dough has 190 kcal (makes 2 pizza rectangles like in the photo).

Thin-crust Seafood Pizza

1/4 cp Emeril Roasted Red Pepper Pasta sauce (or any marinara sauce of your liking)
a few kalamata olives
a few cherry tomatoes, halved
preheated shrimp, calamari and/or octopus (preheat with some veggie stock to basically cook)
ff vegetarian mozzarella flavored cheese.

Heat until cheese is melted, and serve!

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