BREAD FREE PIZZA RECIPES

BREAD MACHINE THIN CRUST PIZZA DOUGH RECIPE | ALLRECIPES

Bread Machine Thin Crust Pizza Dough Recipe | Allrecipes image

This is a great easy recipe for anyone to try with just basic ingredients. If you love a good thin crust that still has a nice chew to it, this recipe is for you.

Provided by Healthy Boy

Categories Pizza Dough and Crusts

Total Time 1 hours 15 minutes

Prep Time 1 hours 10 minutes

Cook Time 5 minutes

Yield 1 14-inch crust

Number Of Ingredients 6

Ingredients

¾ cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
2 cups all-purpose flour
½ teaspoon salt
¼ teaspoon white sugar
1 teaspoon active dry yeast
2 teaspoons olive oil

Steps:

Pour the warm water into the pan of the bread machine, and add the flour on top of the water. Sprinkle with salt and sugar, and top with the yeast. Set the machine on the dough setting, and push the start button. When the machine signals that the dough is finished, transfer to a well-floured work surface.n
Preheat oven to 425 degrees F (220 degrees C).n
Roll or stretch the dough out into thin crust about 14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.n
Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.n

Nutrition Facts : Calories 126.2 calories, CarbohydrateContent 24.2 g, FatContent 1.5 g, FiberContent 0.9 g, ProteinContent 3.4 g, SaturatedFatContent 0.2 g, SodiumContent 146.9 mg, SugarContent 0.2 g

QUICK & EASY KETO BREAD RECIPES TO CURB CRAVINGS - DIE…

Quick & Easy Keto Bread Recipes to Curb Cravings - Die… image

Use our top keto bread recipes to make your own gluten-free and delicious keto-friendly bread.

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Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
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1. For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre.
2. Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
3. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
4. Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
5. Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to to prove for 45 minutes, or until doubled in size.
6. For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.
7. Heat 1 tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks, then cook gently for a couple of minutes, or until the garlic is lightly golden, then add most of the basil leaves, the tomatoes, and a pinch of salt and pepper.
8. Leave the sauce to tick away for around 20 minutes, or until smooth, breaking up the tomatoes up with a wooden spoon. When the time’s up, taste, and season to perfection.
9. To assemble the pizzas, divide the dough in half. Wrap one half in clingfilm and freeze for another day. With the remaining half, divide the dough into 4 equal balls.
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11. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
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13. When you're ready to cook them, preheat the oven to 250°C/500°F/gas 9.
14. At this stage you can apply your topping: spread the tomato sauce over the base, spreading it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of olive oil and add a pinch of salt and pepper.
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