Once the yeast is bubbling, add to it:

1 teaspoon olive oil
1 cup flour
optional: 1/2 teaspoon sea salt

Stir together with a fork, working the dough until it pulls away from the side of the bowl. It's important that the dough be worked enough to form a ball in the bowl; however, it will still be very sticky.

Turn the dough out onto a lightly floured surface and, using a knife or pastry cutter, divide it into four sections. Next oil your hands by rubbing 1/4 teaspoon of olive oil over your palms. Shape each of the four dough sections into a ball, then one by one, flatten each ball until it forms a "crust" about 6" in diameter. Place each crust on a cookie sheet. At that size, you should be able to arrange all four crusts onto one sheet. Prick each crust a few times using the tongs of a fork.

Optional: Prebaked Crust
If you plan to make your pizzas later, or if you want to decrease the baking time once you add the toppings (and make it easier to ensure that the center of each crust is done), in a 400° F oven, prebake the crusts for 3 to 5 minutes.

If you prefer, you can make two crusts, rather than four. If you do so, you'll divide the topping recipe below in half for each pizza instead of in fourths and one serving will equal one half pizza, or two slices.

Nutritional Analysis (for crust):
Calories per serving: 138
PCF Ratio: 11-72-17
Protein per serving: 3.61 g
Carbohydrate per serving: 24.49 g
Fat per serving: 2.60 g
Sat. Fat: 0.36
Sodium: 291.81
Fiber: 1.05
Exchange Approximations: 1 Starch/Bread; 1 Fat

You can increase the fiber in this recipe by substituting oat or other bran for 1/4 cup of the flour. Oat bran will make for a crust that's a bit sweeter and less traditional in taste. Rice bran doesn't change the flavor; however, it will change the texture a bit and give you a crunchier crust.

Tuna Topping:
2 medium tomatoes
Dried minced garlic
Basil
Parsley
Oregano
1 can tuna, packed in water, drained
1 cup nonfat cottage cheese
1 teaspoon potato flour
4 teaspoons grated Parmesan cheese

Instructions:
Clean and peel the tomatoes. Slice or dice them and arrange them evenly over the crusts. Sprinkle the dried minced garlic, basil, parsley, and oregano over the tomatoes. (The amounts you'll use depends on your taste. They're given in decreasing order proportions; in other words, use more garlic than you do oregano.)

Spread the drained tuna over the pizzas.

Mix the cottage cheese, potato flour, and Parmesan cheese together in a bowl, then divide evenly over the pizzas.

Bake in a 400° F oven until the cheese bubbles and the crusts are done. The amount of baking time -- anywhere from three to eight minutes or more -- will vary considerably, depending on how thin you've made your crusts, which affects how thick you've topped those crusts. Prebaked crusts will also take less time.

The potato flour is used to help "bind" the cottage cheese. The amount of whey that can separate during baking varies from brand to brand, depending on whether or not they've used any fillers. If you prefer, instead of using the potato flour (preferred over wheat flour because it doesn't change the flavor of the cottage cheese), drain the cottage cheese in a coffee filter- or cheesecloth-lined colander for several hours.

Nutritional Analysis (for Tuna Topping):
Calories per serving: 102.00
PCF Ratio: 72-17-11
Protein per serving: 18.06 g
Carbohydrate per serving: 4.28 g
Fat per serving: 1.20 g
Sat. Fat: 0.54 g
Sodium: 181.08 mg
Fiber: 0.73 g
Exchange Approximations: 2 Low-Fat Protein, 1 Milk

An easy, alternative way to shape and bake flatbread!