* Exported from MasterCook *

CHRISTINA'S PIZZA DOUGH AND SAUCE

Recipe By :cristinaweena
Serving Size : 6 Preparation Time :1:00
Categories : Pizza

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup warm water -- ( 120°F- 60°C)
1 packet dry active yeast
1 tsp sugar -- (for the yeast
1 cup gluten, wheat -- flour vital
1 cup soy protein isolate -- plain
1 tsp salt
1/4 cup olive oil
Sauce:
6 oz tomato paste -- 180g
2 cups water
1/8 cup olive oil
3 tbsp oregano
1/2 tsp garlic salt
my pizza toppings choice:
4 oz mozzarella cheese -- 125g
1 oz romano cheese -- 30g
2 oz gouda cheese -- 60g not smoked

Stir the yeast and the sugar into the water until dissolved. allow to proof (about 10 minutes). In large bowl, mix yeast mixture with oil, salt, and flours with large stirring spoon until ball forms. if it is too sticky to knead, add more protein powder.
This isn't like a normal flour dough, it doesn't like to stick together as much, so although it forms a mass it's hard to make it really meld, so really knead it well for 5 minutes to get everything mixed thoroughly. try to form a ball :) and brush olive oil on the outside of ball. cover, and let set for 50 minutes in a warm place.
While the dough is rising (it doesn't rise as high as a normal dough) I start the tomato sauce. put all sauce ingredients in small sauce pan on medium, stirring out the clumps of tomato sauce. once sauce starts to simmer, turn down to low and let it to continue to simmer until the dough is ready, adjusting the taste to your liking. i only used about 1/4 of my sauce.
Preheat oven to 450°F-230°cup .
After proofing the dough about 50 minutes, kneed your dough again, and plop it in the middle of a non-stick 15x9 inch 375x225mm cookie sheet. trying to smoosh with fingers didn't work for me, so i took my rolling pin to it and rolled and rolled and rolled until it reached the edge of the pan. if dough tears, take a piece from the outside and press it over the tear, then roll out the edge more (if possible).
Brush with olive oil, spoon sauce over dough (i put it way out to the edges, only 1/4" - 7mm showing, I prefer more goodies on my dough :) ) and sprinkle toppings over sauce. pop in oven, it takes about 10-15 minutes to cook, depending on the speed of your oven. the cheese gets nice and browned and bubbly, the crust I tested to make sure it was not too soft to the touch (be careful with this 450°F-230°cup pizza! :) ). take out, let set for 3 minutes before cutting to avoid the cheese slide.




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Per Serving (excluding unknown items): 428 Calories; 25g Fat (33.1% calories from fat); 102g Protein; 12g Carbohydrate; 3g Dietary Fiber; 33mg Cholesterol; 1023mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrates.

NOTES : NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony @carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 3188 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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