2-1\/4 C. all-purpose flour
\n2 tsp. baking powder
\n1\/2 tsp. salt
\n3\/4 C. water
\n3 T. olive oil<\/p>\n
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.<\/p>\n
Yield: 2 (10-inch) crusts
\nServing size: 1\/6 crust<\/p>\n
Calories: 116
\nFat: 3.6 g
\nFiber: 0.6 g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n