Over the years, one of my go to recipes is my low protein pizza recipe. I bake this so often and am always tweeking it. My version is a modified version of the wheatstarch dough recipe on the cambrooke foods website. So I did not nor do I claim to have invented it myself. I have however modified it to what I have found to be successful. I do not have the PHE , protein and calorie values with me to share with you. SO please be sure to calculate or ask your dietitian to analyze the recipe so it works for you.

Ingredients:

Dry:

3 1/2 Cups Wheatstach

1/3 Cup Metamucil

2 tsp active dry yeast

1 tsp salt

3 tsp baking powder

2 tablespoons sugar

Wet:

1 1/4 Cup water

1/2 Cup so delicious coconut milk ( or any low protein milk such as rice dream or almond breeze)

2 TBSP Vegetable or olive oil .

Directions:

add dry ingredients to a large mixing bowl. Stir in together

Add wet ingredients to a liquid measure, heat in microwave on high for one minute

add wet ingredients to the dry, stir immediately dough will stiffen

remove dough to lightly floured surface, kneed for one minute.

Place dough on pizza pan, use rolling pin to spread dough out, than use your hands to spread dough evenly through pan, and up to edges to form crust.

Cover surface of pizza with Ragu, or any low protein pasta / tomatoe sauce.

add your prefered ingridents. Tonight I added pineapple, mushrooms, green onions, green peppers, red peppers, red onion, tomatoes.

Top with low protein cheese of your choice. I use the Daiyah Cheese shreds as they melt the best.I find the cambrooke cheese shreds are to hard and crumple instead of melt.

Bake on 350 degrees for 20 mins or untill tooth pick comes out clean.

Dipping sauce : Mix together equal portions of ranch salad dressing and Thai Sweet Chilli sauce.

Enjoy!!

Please let me know if you try this recipe and what you think of it. I would love to hear from you :)