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Almond Thin and Crispy Pizza Crust


Atkins Almond Thin and Crispy Pizza Crust
4g
Glucides nets Atkins™
Prep Time: 10 Minutes
Style:Italian
Cook Time: 22 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

5.8g

Protein

15.2g

Fat

7.1g

Fiber

188.9kcal

Calories

calculator Comment sont calculés les glucides nets?

INGREDIENTS

  • 1/2 cup Tap Water
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 1/2 cup Almond Meal Flour
  • 1/2 cup Flax Seed Meal
  • 3 tbsp Potato Starch
  • 1 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 1/4 tsp Salt
  • 1/2 tsp Xylitol
  • 3/4 tsp, leaves Oregano
  • 3/4 tsp, leaves Basil (Dried)
  • 1/4 tsp Crushed Red Pepper Flakes

DIRECTIONS

This recipe makes a wonderful crust.  It is considered a Phase 4 recipe due to the potato starch even though it is a low amount.  The potato starch allows the dough to stretch a little more and to become more crispy.
  1. Whisk together the water and oil in a small bowl.  Set aside. 
  2. Combine the remaining dry ingredients; stirring to blend. The spices are optional but add a nice flavor.  Consider adding up to 1/2 tsp garlic powder as well.  Add the wet ingredients stirring to form a thick dough.  
  3. Grease two sheets of parchment and roll the dough between them into a thin circle or square to fit a pizza pan or baking sheet.  Bake at 375°F for 20-25 minutes until golden and crisp around the edges.  Allow to cool about 20 minutes to form a crunchy crust.  Top with toppings and place back in the oven or broiler for a few minutes to cook the toppings.  Makes 8 slices.

Cooking Tip

If you have whole flax seeds, you can grind up about 5 tablespoons in a blender to get 1/2 cup meal.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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