TC Low protein
Pizza
1
cup warm water (225ml )
1 tsp brown sugar
1
package (1 Tbsp.) active dry yeast
3
1/4 cups(350 gms) TC Bread Mix
1
Tbsp. Olive Oil
Herbs
of choice
½
tsp garlic powder
Makes
2 12-inch pizzas
Combine
in a small bowl ½ cup warm water, dry yeast and the brown sugar, and mix
well. Leave it to get frothy, about 5 minutes. In a large bowl, combine
garlic powder, crushed oregano, TC-multi-baking
mix, 1 Tbsp olive oil and frothy yeast mixture.( Adding the herbs and
garlic powder to the dough itself makes for a great-tasting pizza) Adding more warm water,
beat with a wooden spoon or dough hook until mixture forms a sticky dough.
Transfer to a greased bowl and
let the dough rise for 20 minutes. Divide the dough in half and pat into 12-inch
or desired size circles. For thin crust, fill and bake the pizzas now. For
thicker crust, let pizza crust rise 30 to 45 minutes*.
Top the pizza dough with
tomato sauce, sliced vegetables of your choice, imitation cheese, crushed
oregano, and olive oil drizzled over the pizzas. Preheat the oven and bake
at 425 deg F for 10-15 minutes. Let stand 5 minutes.
Hint:
A pizza stone when used to bake pizzas make the greatest crusts. Once you
taste pizza baked on a stone, you wouldn't want to bake any other
way.
*Bake
the pizza shells without the topping for 5 minutes before filling to
prevent a soggy crust.
Pizza
shells: The same dough can be used to make pizza shells
when the dough is
shaped into 3-4 pizza shells and baked for 5 minutes without topping or
the tomato sauce in the preheated oven. These shells when cooled can be
frozen, tightly wrapped in foil and stored in a zip lock bag. Defrost
when you need it, fill and bake until the topping is heated through.
NUTRIENT
INFORMATION:
