In a large bow, blend together 3 cups flour and yeast. Add the applesauce and water and mix in with a large spoon or fork until the mixture forms a ball of dough. Knead the dough ball on a flat working surface or right in the bowl until the dough tension increases. Add additional flour to your work surface and the outside of the dough if it is sticky, as needed. Cover the dough ball with a damp paper towel and set aside to rise for 10 min.
Preheat oven to 500 degrees F and place the pizza stone(s) in for 30 min. to heat.
Divide dough into 4 to 6 equal-size hunks, depending on desired pizza or flatbread size. Knead each piece of dough into a firm ball, cover with a clean, damp cloth, and let rise for 10 minutes. Flatten out the dough by hand or with a rolling pin to the desired crust thickness, then, using a fork, poke numerous holes in it to limit crust bubbles. Bake on a flour-coated baking sheet, parchment paper-lined pan, or pizza stone.
The crusts can be baked with or without toppings - the time will very depending on the thickness of the dough. Bake time is usually 5 minutes for thin crust without toppings; 15 to 20 minutes for a thicker crust with toppings.
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 15 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 7.8mg||0 %|
|Potassium 397mg||10 %|
|Total Carbohydrate 61.5g||18 %|
|Dietary Fiber 10.6g||42 %|
|Sugars, other 50.9g|
|Protein 12.1g||17 %|
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.
Calories per serving: 288
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