A non |
B non |
O non |
Pizza crust - rye
Click Here For A Complete Or Abbreviated Printer Friendly Version
Share this recipe on Facebook
|Contributed by: Deborah Hayes blog 02/20/2005||Added: Feb 14, 2008 at 04:41 AM|
Best Used By Blood Types:
- Type A (2 beneficials)
- Type A Non Secretor (2 beneficials)
- Type AB (2 beneficials)
- Type AB Non Secretor (2 beneficials)
- Type O (1 beneficials)
- Type O Non Secretor (1 beneficials)
- 1 cup warm water (never over 115)
- 1 teaspoon sea salt
- 1 or 2 teaspoons brown sugar [or BTD compliant substitute]
- organic rye flour (not pumpernickel) 2- 3 cups
- olive oil
How to make it:
- After dissolving the yeast in the warm water and letting it sit for 5 minutes, there should be a bubbly concentration of yeast in the middle of the bowl. Add a little bit of olive oil.
- Mix the salt and brown sugar into the flour in a separate bowl. Next, slowly add the flour into the water and yeast. Stir with a wooden spoon.
- Pour the doughy mixture onto a nonstick cookie sheet or a very well floured clean surface. Gently knead the dough for about 5 minutes.
- Pour a little oil in the bottom of a clean bowl and place the dough in the bowl. Turn the dough over and cover this bowl with a clean kitchen towel. Let rise for one hour.
- After it has risen, punch it down and divide the dough into two equal halves.
- Here's the tricky part. Gently mold the dough into a flat circle. I held the dough between my two hands and gently clapped it over and over again- being careful not to drop it. Rotate the dough like a wheel as you clap.
- When you've got it as big as you can get it without it falling to pieces, then place it on the nonstick pan. You can gently spread it out a little more with your fingertips - but the more you touch it, the flatter and denser it will turn out.
- Bake at 475 for about 8 minutes.
- My pizza crust (my fourth attempt today) turned out light and chewy - just the way my kids like it.
- I didn't include pizza toppings in this recipe, but you could certainly throw the toppings on before you bake it. Use a little oil as well.
Blood Type Diet Analysis:
Hint: You can click on the arrows  at top of the table(s) to sort by columns.
Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.
 This recipe uses ingredients that contain gluten.
 This recipe uses ingredients with a high glycemic index.
 This recipe uses ingredients rich in lignans.
 This recipe uses ingredients which may help limit bacterial overgrowth.
This recipe is low in common allergens. This recipe is gluten free. This is a low lectin recipe. This recipe uses ecologically friendly ingredients.
Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.
Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of all the new features and food lists. Please be patient until the process has been completed.
Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.
- Revised Feb 15, 2008 at 01:21 PM By: Rodney