soy pizza crust
For gluten-sensitive diners, the gluten in the above recipe may be omitted altogether, but egg is required to hold the mixture together. Italian herbs have been added for an extra touch of flavor.
- 1 cup soy flour
- ½ cup nutritional yeast
- 1 tsp baking powder
- 1 tsp garlic powder
- 1½ tsp leaf oregano
- 1/8 tsp black pepper
- 1 tsp baking powder
- 1 to 2 tsp <sugar>
- ½ cup egg substitute (X)
- 2 tbsp olive oil
- ¼ cup water (approximately)
Mix dry ingredients together and add egg, oil, and water. Combine well. The mixture will be sticky, but should hold together. Soy flours differ, so you may need to add a little more water.
Spread dough out on greased non-stick aluminum foil lined pizza pan. Wet your hands or spatula so you can spread it out smoothly.
Alternately, it may be rolled out on a soy-floured board and then transferred to the pizza pan.
Bake for about 10 to 14 minutes in a 375°F oven, or until light brown. Remove from oven and cover with pizza toppings. Replace in oven and finish baking.
soy flat bread
For a soy-based flat bread, roll out the soy pizza dough above into a thinner form before cooking. Then bake until crisp, remove from oven, and cut into canapé-sized squares before cooling.
While perhaps certainly not in the extreme low-fat category, the following recipe may boast that it is lower in lipids, carbohydrates, and salt than most other recipes one may find. If you want to make it higher in fat, you may elect to use a sharp cheddar cheese or Mexican Velveeta® instead of mozzarella and Parmesan.
- ¼ cup unsalted <butter>
- ½ cup mozzarella cheese, grated
- ¼ cup grated Parmesan cheese
- 1¼ cup lower G. I. flour mix†
- ¼ tsp <salt>
- ¼ tsp black pepper
- ¼ tsp ground cayenne chile
- 1 to 3 tbsp water
Assemble the dry ingredients in a mixing bowl and stir to incorporate uniformly. Melt the <butter> in the microwave and cut it into the dry ingredients using a pastry blender until uniform. If using Velveeta®, melt it in the microwave. Add the cheese, similarly cutting it into the flour-butter mixture until again uniform. If the mixture is not cohesive, add a little water and knead it until it holds together.
On wax paper, roll out the dough until about 1½” in diameter. Chill in the refrigerator at least 30 minutes, or for 24 hours, if there is time. When ready to bake, slice the round dough into ¼” slices, place them on a parchment lined cookie sheet, and bake at 350°F for 12 – 15 minutes. Remove from oven and let cool before serving.
For a crunchier texture, cook them 20 minutes and leave them out to dry for a couple of days.