Well, it turned out to be a pretty decent day after all. The weather was a little flaky in the morning and early afternoon, however, that left me time to bake and I still got a swim in. The next couple of days should be nice enough to let me finish off some of the things I wanted to do outside. I did get the trees and the grapevine trimmed along the back fence though, so no branches smacking into you when you’re walking around the pool deck. 

Food for the day:

Total: 2154 (34% fat, 33% carbs, 30% protein)

Breakfast: two scrambled eggs, cracked wheat oatmeal bread, clementines (388)
AM Snack: blueberry bran muffins (198)
Lunch: whole wheat pizza with tomato sauce, turkey pepperoni, olives, cheese, nectarine, plums (453)
PM Snack: (smaller) whole wheat pizza with mustard, smoked turkey, cheese (288)
Dinner: smoked chicken & turkey sausage, roasted tomatoes/cauliflower/onion, calico coleslaw (558)
Late Snack: protein shake with frozen peaches and plums (268)

So, I did manage to get the pizza crust made and have a swim as well. I took the original recipe (for recipe click here), bumped up the whole wheat flour to 1-1/2 cups and used 1 cup (4oz) of soy flour. I also used 1/2 cup ww flour for rolling them out. I made 8 instead of 12 as the original recipe called for since I’d decided they were better suited to a dinner portion (my mother had asked for it as a meal when I started having them for lunch). Well, 8 and 2/3 - that’s the ‘extra’ one towards the upper right of the picture.

The good:

- This version had a nuttier taste as the soy flour doesn’t seem to wash out the whole wheat flour taste.
- Calories approx. the same (10 cals less), however, protein percentage is doubled in the new recipe. It has 26% protein.
- 5g fiber instead of 3g as the original had.
- Seemed easier to roll out (this might be the soy flour).

The bad:

- Did not rise as well. Left it longer but still did not get the volume.
- Edge of crust that browned was quite crisp, borderline hard. Not sure how it will do with freezing and reheating.

Overall, I think I’m on the right track. I suspect the next time I might add a touch more wheat gluten to see if I can get a better rise out of it the first time. The other option is to let them rise before baking them (which is possible). I rearranged my afternoon snack to use up the little extra piece. Yum.