These pizza crusts (makes 2) will puff up like a crispy, deep dish Italian pizza crust. Analysis for crust alone, (4.2 g Carbs). This recipe is in More Splendid Low-Carbing.

1 cup water, PLUS 2 tbsp (275 mL)
3 tbsp olive oil (45 mL)
2 large eggs
11/4 cups vital wheat gluten (300 mL)
1 cup whole wheat pastry flour (250 mL)
1/2 cup wheat bran (125 mL)
4 tsp bread machine yeast (20 mL)
1 tbsp SPLENDA® Granular (15 mL)
1 tbsp granulated sugar (15 mL)
1 tsp salt (5 mL)
1 tsp vanilla extract (5 mL)
3 tbsp olive oil (45 mL)
Topping: (all ingredients divided)
Barbecue Sauce, page 61
4 cups diced cooked Chicken (600 g)
6 slices cooked bacon, chopped
1 medium tomato, thinly sliced
1/4 cup chopped green onion, OR (50 mL)
green pepper
21/2 cups Mozzarella or Cheddar cheese (625 mL)

Pizza Crust: In cereal bowl, heat water in microwave oven 1 minute. In bread pan, place water, 3 tbsp (45 mL) olive oil, eggs, vital wheat gluten, whole wheat pastry flour, wheat bran, yeast, SPLENDA® Granular, sugar, salt and vanilla extract. Program bread machine to Pizza Dough setting or to knead and one rise. Remove and place on “floured” (use whey protein powder, vital wheat gluten or soy protein isolate) surface. Knead; divide dough in half. Roll out each half as much as possible. Cover with clean towel and leave 10 minutes. Roll again. If it resists rolling, let dough rest again. Grease two 12-inch (30 cm) pizza pans with butter. Lift each rolled-out pizza dough and place on pans. Roll out with small rolling pin, being careful to roll some of the thick edges back towards the center.

Bake in 450°F (230°C) oven 15 minutes. Brush underside of crusts with 3 tbsp (45 mL) olive oil.

Topping: Cover pizzas with Barbecue Sauce, and load up with warm chicken, bacon, tomato, green onion or green pepper and Mozzarella or Cheddar cheese. Bake 5 to10 minutes in 450°F (230°C) oven, or until cheese has melted.

Yield: 24 slices (2 pizzas)
1 slice
167.1 calories
16.2 g protein
8.6 g fat
5.3 g carbs