Thin-Crust Pizza Dough

1/4 cup hot water

1 package yeast (1 scant tablespoon)

1/2 cup whole wheat flour

1/4 cup + 2 T whole almond meal

1/4 cup wheat bran (unprocessed if possible)

1 T oil

1-2 T water (to get consistency right)

Preheat oven to 425 F. Use large heavy-gauge pizza pan of cookie sheet.

Combine hot water (not too hot to touch) with yeast and let proof for a few minutes.

Combine the rest of the ingredients (except for the 1-2 T water) in a bowl using a rubber spatula. Add the yeast mixture. Add 1-2 T water if there are some dry bits.

Roll out the dough. It won't fill up the whole cookie sheet, but maybe a 12x15 inch area. It works best to put the dough directly onto the pan and then cover with greased wax paper or silicon and roll out that way, then peel off the paper (carefully). Pre-bake crust for 8 minutes (until edges begin to darken. Then put on toppings and bake another 10. The pizza did not stick at all.

It turned out as thin as a cracker, but was really good. DH loves thin crust and this was the thinnest ever and crunchy around the edges.

This recipe has almond meal in it because I am trying to increase the amount of protein I eat each day and decrease the amount of carbohydrates. My diet previously has been mainly carbohydrates and I would like to tip that balance somewhat. So you'll begin to see a few recipes on here that have the tag "l-c," which stands for low-carbohydrate. This recipe is a modified version of the thin crust pizza recipe in "The Low-Carb Comfort Food Cookbook."