Wheat Starch Pizza Dough

  • SERVING SIZE   106 g   ( 1 slice ) 
  • 3½ loosely filled cups (350g) Cambrooke Wheat Starch
  • ⅓ cup (60g) Metamucil┬«
  • 1½ tsp (6g) yeast
  • ½ tsp (5g) salt
  • 3 tsp (15g) baking powder
  • 2 Tbs (30g) sugar
  • 1¼ cups (275g) warm water
  • 2 Tbs (16g) vegetable oil
  • ½ cup (115g) non-dairy liquid creamer, warmed
  • Heat oven to 115-120 degrees F.
  • Mix warm liquid ingredients together in a bowl. (They can be combined and placed in a microwave for about 1 minute to lightly heat). Mix dry ingredients in a separate bowl and incorporate into liquid ingredients and mix vigorously.
  • Dough will stiffen quickly. With greased hands, knead the dough for just a few minutes.
  • Return to a lightly oiled bowl. Cover and let dough sit in warm oven (115-120 degrees F) for about 10-20 minutes or until dough almost doubles in size.
  • Remove from oven and press into a 16-18-inch pizza pan and bake for approximately seven minutes at 400 degrees F.
  • Add your favorite sauce and toppings and bake pizza for approximately 10 more minutes.
  • Makes one pizza crust.
  • SUGGESTIONS: Dianne Sullivan English Muffin prep tips: Fry 60g discs of dough in margarine in covered pan on medium low heat for about 3.5 minutes on each side.
Per Recipe Per Serving
Protein, g 1.8 0.2
Calories 1600 200
Nutrition Facts Panel