Pizza Dough - Atkins Diet Recipes

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Category : Breads

Recipe : Pizza Dough

This recipe will yield two 8" crusts. If you're feeding a crowd, it can easily be
doubled. Just use what you need, then divide remaining dough into pizza-size portions,
wrap tightly in freezer wrap, and freeze. Thaw in the refrigerator 4 hours before
using.

Makes 4 servings

1 1/4 teaspoons active dry yeast (about half 1/4-ounce packet)
1 teaspoon olive oil
1/2 teaspoon salt
1/2 cup lukewarm water (105-115o F.)
1 1/4 cups + 1 tablespoon all-purpose flour (reserve1 tablespoon)
1/8 teaspoon granulated sugar
2 tablespoons cornmeal

In large bowl, sprinkle yeast over water, stir in sugar; let stand 3 minutes until
foamy. Stir in cornmeal, oil and salt.
Using wooden spoon, gradually stir in flour until stiff dough forms and all flour is
incorporated.
Sprinkle work surface with reserved flour. Turn dough out onto prepared work
surface and knead 3 minutes, until dough is smooth and elastic.
Spray large bowl with nonstick cooking spray; place dough in bowl. Cover loosely
with plastic wrap or damp towel and let rise in warm, draft-free place until dough
doubles in volume, about 1 1/2 hours.
Punch down dough; form into ball and let rise in covered bowl 30 minutes more.
With knife, divide dough in half. Proceed with pizza recipe or wrap tightly in
freezer wrap and freeze.

SERVING (ONE-FOURTH OF DOUGH, OR ONE-HALF THE CRUST OF AN 8"
PIE) PROVIDES: 1/4 Fat, 2 Breads.

PER SERVING: 181 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 275
mg Sodium, 35 g Total Carbohydrate, 2 g Dietary Fiber, 5 g Protein, 9 mg Calcium