This whole 10 inch pizza with garlic butter crust for a grand total of 596 calories. Seriously delicious!
I have been striving to make a pizza dough blend that is lower calorie and higher protein and I think Ive nailed it down.
Dough for two 10 inch pizzas:
75 grams bread flour
75 grams fiber gourmet all purpose flour
50 grams king Arthur keto flour (adds protein)
4 grams INSTANT yeast (not just active dry, instant!)
170 grams warm (110 f) water
4 grams salt (I used kosher salt)
(Dough itself has 25.7 grams of protein per serving)
Set a bowl over a scale and add each flour to the bowl along with the salt and instant yeast. Add the 170 grams of warm water and mix. Once mixed into a soggy mass, place a cover over the top and let rest for 20 minutes.
After 20 minutes, knead the dough into a smooth dough ball (about 5-7 minutes using an electric stand mixer)and let rest covered and very lightly coated with approximately 3 grams of oil for 2 to 3 hours in a warm place. It should double in size during this time.
Once risen, sprinkle a very small amount of flour (whichever you prefer) on the bench and separate the dough into two even size balls, which will make up our personal pizzas. Pull the dough tightly into balls. Toss a towel over the top and let bench rest for another 25-35 minutes. During this time, preheat your oven to 500 F.
To stretch the pizza, flip the dough over and using your hands, work it into a reasonably thin pizza about 10 inches around. You might need a few grams moremore flour if the dough is extra sticky!
Now add toppings! I used 2 oz fresh mozzarella, 31 grams of ricotta cheese, 2 tablespoons of pizza sauce, 18 grams shredded mozzarella 1 oz of mushrooms.
I baked the pizzas on a baking sheet lined with non stick foil for 7-9 minutes per pizza.
Once out of the oven, I garnished with 2 shredded basil leaves. I melted 10 grams of butter with 1 clove of garlic and brushed the crust of each pizza with half of this mixture.
The dough was chewy and soft yet was strong enough to hold up the slices (not flimsy!) The crumb of the dough is fairly tight and less airy than full calorie dough but really tastes fantastic!
by radabble