Lower-Carb Pizza Dough >From chef and author Wolfgang Puck February 3, 2004 Low-carb doesn't have to mean low taste! Famous for his signature pizzas, Wolfgang Puck came up with a reduced-carb version of his pizza dough for the 'Cut the Carbs, Lose the Weight' series on Good Morning America. Ingredients 1/4 ounce yeast 1/2 teaspoon honey 1 cup warm water 2 1/4 cups all-purpose flour 1 teaspoon salt 4 teaspoons olive oil Directions 1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. 2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed. 3. Form dough into 2 1/2 ounce balls. With a floured rolling pin, roll out the dough to form 8-inch rounds. After making the dough, you can add a variety of toppings, such as chicken, eggplant, shrimp, broccoli rabe, raw veggies, plus tomato sauce and some cheese. Cook in a hot oven, 500° F. Yield: Makes 4 8-inch pizzas Recipe courtesy of Wolfgang Puck, copyright 2004
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