Protein-rich, carbohydrate-reduced pizza dough preparation
For 4 tablespoons of water, 1 teaspoon of oil and a pinch of salt into a bowl. Pour the contents of the sachet into it and mix. Knead the dough and form a ball. Let it rest for at least 10 minutes. Roll out the dough on baking paper with a rolling pin (10 cm diameter for thick dough, 12 cm diameter for thin dough).
Bake at the bottom or in the middle of a preheated oven preheated to 200°C on ventilated mode. Bake for 10 minutes.
Warning: do not use the shaker with hot water.
Milk proteins, wheat flour 22%, rice protein, egg 4%, salt, baking soda.
| for 100g | for 1 packet (29g) | %RI* | |
| Energy value | 365,0 kcal | 105,9 kcal | |
| 1 545,3 kJ | 448,1 kJ | ||
| Fat | 4,6 g | 1,3 g | |
| contains saturated fatty acids | 0,9 g | 0,3 g | |
| Carbohydrates | 15,7 g | 4,6 g | |
| contains sugars | 0,4 g | 0,1 g | |
| Fibre | 1,4 g | 0,4 g | |
| Proteins | 64,9 g | 18,8 g | |
| Salt | 2,5 g | 0,7 g | |
| Calcium | 588,4 mg | 170,6 mg | 21,3 |
*RI: Reference intake
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