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Reviews Date of last review
2 Sat March 2, 2013
Recommended By Average Price Average Rating
50% of reviewers None indicated 5.5












Description:
Ingredients: 1 1/2 cups high gluten flour
1/2 cup wheat bran
1 ounce melted butter
1/4 teaspoon salt
2 teaspoons yeast
2 teaspoons sugar (do not
substitute...Sugar burns off)
1 cup warm water
How To Prepare: Mix dough with hands.
Dough will be wet. Cover
and let rise about 30
minutes. Gently rework
dough.
Divide into two portions and
spread into 2 14" pizza
pans. Cover and let rise 20
minutes.
Put toppings on crusts and
place into preheated 350
degree F oven. Bake 25-30
minutes or until crust is
golden brown
You might also want to use
the entire recipe for one
thicker crust pizza.
I topped mine with Hunts
No Added Sugar Traditional
Spaghetti Sauce. 1/2
Cup=9g carbs with 3 g fiber.
Also, added pepperoni
slices and grated cheese.
Total your crust carb count
with your toppings and
divide total by number
slices for carb count per
serving.


NOTES : Carbs break down
as follows - will vary by
brand, so check your label!
High gluten flour = 95;
wheat bran = 6 == total =
101, or 50.5 per pizza
Sample carb count:
Crust = 50.5g
1/2 cup sauce = 6
3/4 Cup cheese =12
Pepperoni = 0
Total carbs = 68.5g Divided
into 8 slices=8.55g carbs
per slice
Carbs per serving - include all nutritional information if known: no counts provided
Effort (Easy, Average, Difficult): Easy
 


Anonymous
Review Date: Sun April 25, 2004 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10 

 
Positive aspects of the product (pros): Low carb and great taste
Cons: Higher carbs than some

I cut the dough into 4 pieces instead of 2 as the author instructs. If you spread the dough very thinly it comes out crispee and is even lower in carb. Not great to hasve every day, but an excellent treat.
DianaC
Junior LCF Member

Registered: March 2013
Review Date: Sat March 2, 2013 Would you recommend the product? No | Price you paid?: None indicated | Rating: 1 

 
Positive aspects of the product (pros): None
Cons:

I used vital wheat gluten and used my breadmaker on quick setting (50 min total). This was a rubber ball that was completely unusable as pizza dough! I worked it and worked it and could not get it to flatten out. Very disappointing!


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