Has your pizza and protein also boosted No-Rise Protein Pizza FlourYou pack 20 grams of protein per crispy, chubi, and no-raise, no fuss-it is a pizza flour serving, and is perfect for homemade pizza nights.
Married to a pizza connoisseur as a woman, I have been on a mission to find ways to raise the protein on this cute cheese, saucy dish. And I am happy to tell that this protein pizza flour is a game-changer! We are talking about 20 grams of protein per serving, people 🤯
My favorite Perk of this recipe is no-raise flour. You will make the dough and pop it up immediately in the oven, so there is no wait for the flour to grow (aka is enough to make it with a hungry baby fast).
Key to the right crust?
In the opinion of our expert, The key to the perfect crust is to play it as thin as possibleWhen we make homemade pizza with our families, we use this crust, and when we say that we roll it thinly, trust us. This may include adding more flour, so it does not stick to the work surface or rolling pin.
Floor – Line? The more thin crust, the crisp.
- all purpose flour: AP flour is the basis of this dough. This helps in creating the right crispy and chewing crust.
- Plain skier yogurt: This thick, protein -filled curd brings all the ingredients together, adding a touch of creamy moisture. We Painterland sisters Skier yogurt. We also tested the recipe with Greek curd and mixed cottage cheese and both worked well.
- baking powder: Because there is no yeast in this dough, it requires baking powder as a leaving agent. Do not leave it!
- sea salt: Every pizza crust needs a lil salt!
Greek yogurt or 2% mixed cottage cheese are great options for skier yogurt in this recipe. Both are still full of protein and will give you similar results.
Cottage Paneer vs Greek Curd
Both are delicious, but can you use them mutually? The brief answer is yes, we have tested both, and both work well. But there are some differences to consider:
- Greek yogurt comes out like classic, thin pizza dough with crispy edges.
- The variation of cottage cheese is a check and puffs a tad.
try it!
Homemade Pizza Sauce
Our homemade pizza sauce comes with just 4 ingredients. you’ll love it!
The remaining un-baked pizza dough can be stored in the refrigerator 3 daysTo freeze, wrap the tightly un-baked flour in plastic rap and place it in a resible freezer bag. It will maintain well for the top 2 monthsBe sure to melt in the fridge overnight before using.
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Preheat the oven at 425 ℉. Spray a baking sheet with cooking spray. Cancel.
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Place flour, baking powder, salt and curd in a bowl. Using a silicon spatula or wooden spoon, shake until it is combined. Then, using your hands, press together until a ball is formed.
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Transfer the dough to a flour work surface. Knead the dough until smooth. You want the dough to feel dry, not sticky.
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Add more dough to the surface and dough ball and roll to make a thin crust. About 10 inches round or 4 inch thick.
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Transfer the crust to the prepared baking sheet. Keep in the oven and bake for 10 minutes.
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Remove the parabaked crust from the oven and top with pizza sauce, mozerela cheese, parameson cheese, and paperoni.
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Bake for 7-8 minutes or until the crust starts brown on the bottom of the pizza.
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Top and serve with crushed red chili.
- Nutrition information is only for pizza dough, not pizza topping.
- Cottage Paneer vs Greek Curd: Both are delicious! Greek yogurt comes out like classic, thin pizza dough with crispy edges. The variation of cottage cheese is a check and puffs a tad.
- The key to the perfect crust is to play it as thin as possible. This may include adding more flour, so it does not stick to the work surface or rolling pin.
Calorie: 344 Kilo calorie, Carbohydrate: 28 Yes, Protein: 20 Yes, thick: 17 Yes, Fiber: 2 Yes, Sugar: 2 Yes
Nutrition information is calculated automatically, so only should be used as an estimate.
Photography: The photos taken in this post are from Wooden Skilllets by Erin.
