2-1/4 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 C. water
3 T. olive oil

Combine first 3 ingredients in a large bowl; make a well in center of mixture. Add water and oil to flour mixture, stirring until well-blended. Turn dough out onto a lightly floured surface; knead 4 to 5 times. Divide dough in half. Working with one half at a time, press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Note: Dough can be stored up to 3 days in the refrigerator in a zip-top plastic bag.

Yield: 2 (10-inch) crusts
Serving size: 1/6 crust

Calories: 116
Fat: 3.6 g
Fiber: 0.6 g