Combine water and yeast, let it sit for a couple minutes, and then add the rest of the wet ingredients. Knead the flour mix into the wet ingredients, and let it rise for 20 minutes. Easy peasy. You'll want to pre-bake before adding toppings for 7-9 minutes. The dough is MUCH slimier than traditional gluten doughs, but wetting your hands before kneading makes the dough much easier to handle. I rolled it out between two sheets of wax paper (which turned out to be a bad idea in the oven - but great for getting the right shape). Bake all the way through with toppings for about 15-20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (115g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 64 (66%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 264.4mg||81 %|
|Sodium 89.6mg||3 %|
|Potassium 83.8mg||2 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.5g|
|Protein 7.9g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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