Pizza

[sadie147]

My husband and stepdaughter even raved about it. First time I've been able to get fairly close to 'Real" Pizza.

Took George Stella's LC pizza recipe: http://www.foodnetwork.com/food/reci..._26722,00.html

Made the crust with unflavoured soy protein powder (not sure if that's the same as soy flour?) I also added 1/2 tsp of baking powder to it to make it rise a bit. Cooked it at 450 (the crust) for much longer then recommended..to get it crispier. I added my own toppings and threw it back in. The crust held up on it's own (didn't need a knife and fork). One thing i may try next time is, after adding the toppings i may try to somehow put the pizza directly on the rack..i just had wish i could have got the bottom of the crust crispier (i think that would have helped. ). May try doing this with the couple of left over slices today hwen i reheat to see what happens.

also wondering what adding a bit of unprocesses ground wheat bran (maybe 1/2 cup or so?) replacing a bit of the soy with. The crust was a little chewy but pretty good.

Oh..and i don't know how he managed to make two pizza's with this recipe LOL. I got one pizza out of it..with a tiny bit of dough left over. I also made the dough thicker than the 'pancake batter consistency' he recommended. maybe that's why.

good recipe to play around with though i though. I'll definately make it agian.

[not2late]

Did it have a soy taste? I don't mind some soy products like tofu but soy flour, soy protein isolate taste nasty to me...

[2big4mysize]

Megs try the new Wheat Protein isolate you can get it at Honeyvillegrains and get an ADBB discount too using ADBB in your checkout code. it has a bit of a wheat taste.

sadie147 soy flour has more carbs and less gluten then soy isolate or soy protein powder. Crisp cracker type crusts are from the combination of fats and your "flour" with less fluids. Try subbing some oil for some of the egg. Or some almond flour for your soy PP to add some fat to your dough.

The Bran will give you something like the WASA cracker texter

sorry about chat the other day i didn't have your face with your nic sorry.

[sadie147]

Crisp cracker type crusts are from the combination of fats and your "flour" with less fluids. Try subbing some oil for some of the egg. Or some almond flour for your soy PP to add some fat to your dough.

Thanks 2big, I never thought to add a fat to it...that will probably help crisp it alot. I didn't find it had a soy taste at all. the crust was actually pretty bland (my hubby would have noticed it. he's a non-low carb pizza conniseur LOL) I'll have to play around with it a bit. Hopefully i can perfect it!

sorry about chat the other day i didn't have your face with your nic sorry.

LOL no problem at all..I"m sure you have more than enough faces you have to try to remember!

Cheers.b