Thin Crust Pizza Dough
Fights Diabetes: Low Sugars!
Equipment
- Food Processor
- Refrigerator
Ingredients
- 3 cups flour whole wheat
- 2 tbsp date sugar
- 1/2 tsp instant yeast
- 1 1/3 cup ice water
- 1 tbsp olive oil extra virgin
- 1/2 tsp olive oil extra virgin, divided for light oiling
- 1 1/2 tsp salt
Instructions
- Pulse the flour, sugar, and yeast in a food processor until combined. Slowly add in the ice water and continue to process until the dough is just combined then allow dough to rest for 10 minutes.
- Add in the 1 tbsp of olive oil and salt to the dough and process until dough forms a sticky, satiny ball.
- Transfer dough to a lightly oiled counter and knead by hand to form a smooth, round ball, about 30 seconds. Place the dough seam side down in a lightly oiled large bowl or container, cover tightly with plastic wrap, and refrigerate for at least 24 hours before use.
- Remove the dough from the fridge and roll out flat then top with your favorite pizza topping.
Notes
Amino Acids values not available for this recipe, we will update when we obtain the values.
My Notes
Nutrition with Essential Amino Acids
Nutrition Facts
Thin Crust Pizza Dough
Amount Per Serving (1 Serving)
Calories 388.58
Calories from Fat 50
% Daily Value*
Fat 5.59g9%
Saturated Fat 0.55g3%
Sodium 897.47mg39%
Potassium 15.79mg0%
Carbohydrates 72.15g24%
Fiber 12.05g50%
Sugar 4.51g5%
Protein 12.17g24%
Vitamin B1 0.17mg11%
Vitamin B2 0.17mg10%
Vitamin B3 0.96mg5%
Vitamin B5 0.03mg0%
Vitamin E 0.56mg4%
Vitamin K 2.36µg2%
Calcium 30.54mg3%
Folate 28.4µg7%
Iron 3.94mg22%
Magnesium 1.35mg0%
* Percent Daily Values are based on a 2000 calorie diet. Some amino acids levels are estimated, some product manufacturers do not supply amino acid values. The value source usda.gov.