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This is a variation on my favorite Pizza Dough recipe from an old Doubleday Cookbook. You'll find the dough more elastic and the crust more chewy than regular pizza. The key ingredient is Vital Wheat Gluten that shows up in many low carb foods. Be sure "Vital" is on the label since it has more protein and fewer carbs than other types of gluten. This recipe is more suitable for people on Weight Watchers or the Zone Diet than on Atkins. The 50/50 mixture of bread flour and gluten provides roughly half its calories from protein while the other half are from carbs. Vital Wheat Gluten is often available as a bulk item in health food stores. For more information, enter it as a keyword on the USDA food composition site: http://www.nal.usda.gov/fnic/foodcomp/search/
Units: US | Metric
Serving Size: 1 (40 g)
Servings Per Recipe: 16
The following items or measurements are not included:
vital wheat gluten