Miscellaneous - Phase 2 - Buckwheat Flour Pizza Crust - Phase II

07-30-2004, 07:55 AM
Hey everyone,
I made a low calorie, super healthy pizza that tastes INCREDIBLE!!
Although it's not SB Phase 1 friendly it is a healthy alternative to real pizza (with ALL the flavor!!!)
Buckwheat Flour Pizza (good for 16 slices - 2 8 slice pizzas)
- 3 cups BW Flour
- 1 tsp baking powder
- dash of salt/garlic salt
- 3 tbs of Egg white Subs
*Add water until you get a good dough texture* (roughly 1/2 cup warm water?) I didn't measure
- kneed dough, sprinkle BW flour overtop and let sit for about 2 hours
- divide into 2 balls and roll out 2 good size pizzas
- top with sugar free pizza sauce (you can make it or buy it)
- mushrooms/peppers/onions (I didn't use pepperoni - too high in fat/calories)
- sprinkle low fat mozzarella overtop (I didn't use much at all just enough)

Per 2 Slice Serving of DOUGH ONLY (because honestly 1 slice isn't a serving)
Calories: 180
Carbohydrates: 37g (-5g Fiber = Net of 32g)
Protein: 8g
Fat: 2g (no sat fats)
Na (Sodium): 81mg

07-31-2004, 08:36 PM
This looks great. I'm going to give it a try tomorrow. Do you think the dough would freeze so I could use half at a later date? or should I bake it and freeze the baked crust?


08-01-2004, 07:10 AM
Heidi, it would be best to bake the crust and then freeze it. I find unbaked yeast doesn't freeze well.
Nelie, red wine is recommended but dry white is OK, especially in such a small amount.
By the way, I think it should be a [b] cup of water[b]. I'll go in and edit the recipe.

01-14-2005, 05:34 PM
This looks great, I can't wait to try it - but I'm confused about Ruth's comment on yeast? I didn't see yeast in the original ingredients list. Am I missing something?