Pizza
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. 
You are a WHIZ in the kitchen, woman!
That pizza looks yummy ~ is that a basil leaf I spy peeking out at the top of your pie?
I wonder if you hand-shaped your dough balls, leaving the outside edges a little thicker, if that would help with the crispy edges. Toss ‘em in the air a bit over your fist and that will make the middle thinner than the edge.
Love the free-form rustic shapes.
No, it’s probably just a shadow. I even have a huge pot of basil on the patio (that I’ve been drying), so it could have been.
I’ll keep your tips in mind. Although I do hand shape them and roll them out, I really am looking for a thin crust. Some of them will turn out better than others. The dough was too heavy today, something perhaps a little more water in the dough and a little more patience (ie. a second rise) would have fixed.