An excellent high-protein deep-dish pizza dough

Based on Bobby Flay's Chicago deep-dish pizza dough; throwdown recipe, I replaced the 5 1/2 cups of all-purpose flour with 1 cup of seitan base, 1 cup of flax-seed flour, 1 cup of whole-wheat flour, 1 cup of all-purpose flour, and 1 cup that I'm not sure what was now, either more all-purpose flour or more flax-seed flour. Either would work, I'm sure. Notice that this is slightly less flour than the recipe calls for, that was on purpose, as the seitan base can make it rubbery if there's not enough water.

The dough came out awesome. It rose like crazy and had a structure to die for. Combined with a spicy tomato sauce, pepperoni pizza, and cheese, this was a balanced pizza that blew us away.

Balance: If the last cup was regular flour, it was 3:2 carb:protein. If it was flax-seed flour, it would be 1:1. Yes, you can have your protein pizza and eat it, too.

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