TC Low protein Pizza

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:

Nutritional value for each shell changes according to how many shells per recipe are made