Phase 1 and Phase 3
Makes one 7-inch pizza
½ cup Fast Metabolism Baking Mix
¾ teaspoon active dry yeast
2 tablespoon plus 1 teaspoon warm water
1 teaspoon olive oil (Phase 3 only)
1 teaspoon garlic powder
1/8 teaspoon fresh ground black pepper
Preheat oven to 375 degrees F
Line a cookie sheet or jelly roll pan with parchment paper.
In a small bowl, combine the baking mix, yeast, garlic powder and black pepper. Stir in the warm water and mix well. Add the olive oil (optional, Phase 3 only). The mixture will be like a thick soup like consistency. Set aside for 5 minutes.
Spoon mixture into the center of the parchment paper and spread out to form a 6-inch circle. With a spoon, press the bottom of the dough thinner than the sides, to create a ½ inch ridge around the edge (optional).
Pre-bake the dough for 8 minutes. Remove from the oven; add pizza sauce and desired phase appropriate toppings. Place pizza back in the oven and bake for 8 minutes more. Do not overbake.
Remove pizza from the oven and slice into four wedges.
4 slices is a grain portion for Phase 1; 2 slice is a grain portion for Phase 3. Be sure to figure toppings into your portions as well.