Thin ‘n Crispy Pizza Crust

1 1/3 cups water

4 cups Vital Oat Ultimate, OR use Whole wheat pastry flour in Low-Carb Bake Mix for about the same carbs

2 tbsp butter

2 tbsp skim, OR whole milk powder

1 tbsp sugar (food for yeast)

1 tbsp dry yeast

1 tsp salt

2 tbsp olive oil, or more to taste

Method:

In bread pan, place water, Vital Oat Ultimate Bake Mix, butter, skim or whole milk powder, sugar (yeast completely consumes the sugar), dry yeast and salt.  Program bread machine to “dough” setting.  Scrape sides of pan in the beginning, while it is mixing.  If per chance dough is too wet, add extra bake mix.  Remove dough when ready and roll out on “floured” (use bake mix or whey protein powder) counter to fit a large pizza pan (larger than 12 inches), preferably one with holes in it. Brush one side of dough with 1 tbsp olive oil and place that side down on pizza pan (cut dough in half, if necessary).  Use small rolling pin or cylindrical object to finish rolling  on pan. Bake 10 minutes in lower half of preheated 425°F oven.  Remove and brush top of crust with remaining olive. Loosen crust and flip using potholders (cut in half for easier flipping, if necessary).  Bake another 5 minutes.  

Using Pizza Sauce, 4 wieners (sliced), 4 strips bacon (cooked and chopped) and 2 cups Mozzarella cheese on each pizza:  (6.7 g Carbs). As in photo, use pizza sauce, half a pound seasoned lean ground beef, 1 green onion and 2 cups Mozzarella cheese per pizza (5.1 g carbs). Reduce heat to 375°F and bake 20 minutes, or until crust is crispy and brown underneath.

Helpful Hints:  If desired, roll out remaining pizza crust on pan, cover with plastic wrap, refrigerate and bake the next day (even crispier!).  It may even be possible to freeze the extra dough.  Be creative with veggie and meat toppings!  Use kitchen scissors to cut pizza slices.

Recipe from Splendid Low-Carbing for Life, Vol. 2, by best selling cookbook author Jennifer Eloff (www.low-carb.us)