INGREDIENTS

INSTRUCTIONS

Date: Wed, 13 Mar 1996 12:00:25 +0000
From: "Ann Miner" <annminer@pgh.nauticom.net>
Recipe By: Julee Rosso's Great Good Food
I recently made some delicious pizzas that were very low-fat.  I used the
following pizza crust recipe - the semolina flour really makes a tasty
crust. I topped the pizza with: nonfat pizza sauce, spinach sauteed with
garlic, roasted red peppers and onion marmalade (see below) Yum!
Place 1 cup of warm (110 to 115 degrees) water in a small mixing bowl, and
sprinkle in the yeast and sugar; stir to combine.  Set the mixture aside
for 5 minutes, or until foamy.
In the large mixing bowl of an electric mixer fitted with a dough hook,
combine the flours, salt, and yeast mixture, and mix until the dough is
relatively smooth.  Lightly flour a flat surface.  Remove the dough from
the bowl, place on the surface, and knead by and for 10 minutes. If the
dough is too wet, add small amounts of flour; if too dry, add drops of
water.  The dough should be smooth and elastic.
Very lightly spray a large bowl with olive oil cooking spray.  Place the
dough in the bowl, and turn it to coat it with oil; cover with plastic wrap
and set aside in a warm place to rise for 45 minutes, or until doubled in
bulk.  Preheat the oven to 450 degrees.  Lightly spray or wipe individual
pizza pans or large baking sheets.
Punch down the dough, transfer it to a lightly floured surface, and knead
for 2 minutes.  Let the dough rest for 20 minutes.  On a floured surface,
flatten it into four 10" discs, using your fingertips.  Place on a pizza
pan. Top with sauce and toppings and bake for 15 to 20 minutes, or until
crisp.
Makes 4 crusts, about 8 slices each.  Per slice:  47 calories, 0.14 g fat.
Ann's Notes: I used the bread machine for this dough with no problems. Next
time, I think I would make this recipe into 3 pizzas as the crust was
pretty thin (but extremely delicious).
FATFREE DIGEST V96 #72
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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