CRACKER CRUST PIZZA
makes 4 crusts
750 g water
2 T. olive oil
440 g CBF baking mix (.05) = 22 mg phe
600 g Wel-Plan baking mix (.02) = 12 mg phe
80 g Metamucil
20 g salt
35 g baking powder
1 T. pizza seasoning
Put wet ingredients in bowl of KitchenAid mixer with dough hook attached. Mix dry ingredients separately, and add to bowl until all dry ingredients are incorporated. This dough is very thick and somewhat sticky.
Preheat oven to 350° F. Spray each of four 14 inch pizza pans – and your hands – with non-stick cooking spray and divide dough into 4 balls (475-485 g dough each). Flatten each dough ball on its pizza pan with hands, and flip flattened dough to coat with non-stick cooking spray. Roll dough to edges of pan using a rolling pin; finish edges with hands. Dock the pizza crust with a dough docker (or prick thoroughly with a fork) to prevent large air bubbles from forming. Bake two crusts at a time in a 350° F oven for 16 minutes total, switching the crusts halfway through cooking time for even cooking. If eating immediately, dress the crust with your choice of toppings and bake until toppings are warm. If saving for later, shortly after removing the crusts from the oven, remove from pan to cooling rack to prevent bottom of crust from getting soggy. After crust is cooler, you can put it back on the pan to freeze, or dress with toppings then freeze. Total phe for recipe AS WRITTEN is 34/4 = 8.5 mg phe per crust (1 mg phe per slice)
MARGARITA TOPPING
1 lg. can petite diced tomatoes, well drained & squeezed (~285 g) (.13 mg phe/g) = 37
1 t. chopped garlic (5 g)(1.67) = 8
½ t. dried basil
goodly sprinkle of salt
Mix ingredients together. Use about 100 g margarita topping per pizza crust.
Total phe for topping recipe is 45 mg, or .15 mg/g (15 mg phe/100 g). We use the topping over 75 g pizza sauce and top with 50 g Cambrooke mozzarella cheese shreds.
