High Protein Seitanic Pizza Crust
Nutrition
Calories: 118kcal | Carbohydrates: 19.2g | Protein: 8.4g | Fat: 1.1g | Fiber: 0.3g
This pizza crust is a great pizza crust in its own right, but it's also packed with protein, which makes it double great!
Servings
Ingredients
- 150 g All Purpose Flour 1 1/4 cup
- 120 g 00 Flour 1 cup
- 90 g Vital Wheat Gluten 3/4 cup
- 2 tsp Salt
- 1 1/2 cup Water warm, @115 F (46 C)
- 1 1/2 tbsp Sugar
- 1/4 oz Instant Yeast
- 1/2 tbsp Olive Oil (for coating the dough)
Instructions
- In a large bowl, whisk together the All-Purpose Flour, 00 Flour, Vital Wheat Gluten and salt. Please weigh your flours and vital wheat gluten for accuracy.
- In a smaller bowl, add the sugar and packet of instant yeast. Add very warm water (115 F, 46 C) to the bowl. Stir a couple times.
- Cover the small bowl with a kitchen towel and let it sit for 3 minutes.
- After 3 minutes is up, you should see yeast blooming on top of the water (see picture in the detailed recipe section).
- Add the water and yeast mixture to your combined flours, and mix until you have a dough. Do not over-mix or knead.
- Spray the bowl and dough with a small amount of olive oil.
- Cover the bowl. I like to use cling or press 'n seal wrap, with a towel or two on top.
- Allow to sit for 2 hours. I like to check in on it at the 1 hour mark just to make sure it's getting larger in size. If it looks the same, you should move it to a warmer space.
- After 2 hours, stretch and fold the dough 4-6 times. You will literally just stretch the dough off the bowl and fold it in half. And do that 4 - 6 times until you end up with a ball-like shape.
- Re-cover the bowl for another 3 hours.
- Your dough should be fully proofed at this point and be larger and fluffier than when you started (see pictures below).
- I like to use a larger (16" diameter) metal pizza pan for this, but a Dutch Oven, pizza stone, etc. will also work.
- This dough is on the sticky side so make sure your pan (or whatever you're using is well oiled) and I like to pre-heat my pan beforehand to ensure the dough comes off easily.
- This dough cooks at 500 F (260 C) for 12 - 15 minutes. I usually pull it out around the 13 minute mark.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Seitan Pizza Dough
Video
Did you make this recipe?Mention @proteindeficient.vegan
