Pizza Shells
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This is a very simple and yet great-tasting pizza recipe that comes out perfect every time. The topping can be varied according to personal taste, as hot or mild using red pepper flakes, Jalapenos, etc.

TC Low protein Pizza

1 cup warm water (225ml )                         
1 tsp brown sugar   
1 package (1 Tbsp.) active dry yeast          
3 1/4 cups(350 gms) TC Bread Mix     
1 Tbsp. Olive Oil   
Herbs of choice
1/8 tsp garlic powder

Makes 2 12-inch pizzas 

Combine in a small bowl cup warm water, dry yeast and the brown sugar, and mix well. Leave it to get frothy, about 5 minutes. In a large bowl, combine garlic powder, crushed oregano, TC-multi-baking mix, 1 Tbsp olive oil and frothy yeast mixture.( Adding the herbs and garlic powder to the dough itself makes for a great-tasting pizza) Adding more warm water, beat with a wooden spoon or dough hook until mixture forms a sticky dough. Transfer to a greased bowl and let the dough rise for 20 minutes. Divide the dough in half and pat into 12-inch or desired size circles. For thin crust*.

 

Hint: A pizza stone when used to bake pizzas make the greatest crusts. Once you taste pizza baked on a stone, you wouldn't want to bake any other way. 

 

*Bake the pizza shells without the topping for 5 minutes before filling to prevent a soggy crust. 

Pizza shells: The same dough can be used to make pizza shells when the dough is shaped into 3-4 pizza shells and baked for 5 minutes without topping or the tomato sauce in the preheated oven. These shells when cooled can be frozen, tightly wrapped in foil and stored in a zip lock bag. Defrost when you need it, fill and bake until the topping is heated through.

 

NUTRIENT INFORMATION FOR THE DOUGH:

 

PROTEIN (gms)

METHIONINE (mg)

PHENYLALANINE (mg)

LEUCINE (mg)

CALORIES

per recipe

3.22

71

176

305

1304

Nutritional value for each shell changes according to how many shells per recipe are made