RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	18.4387
Energy (kCal)	904.9205
Carbohydrates (g)	180.5793
Total fats (g)	11.6949
Fatty acids, total saturated 20:0 (g)	0.0311
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1305
Fatty acids, total polyunsaturated 17:1 (g)	0.0056
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0119
Fatty acids, total saturated 4:0 (g)	0.0042
Fatty acids, total trans (g)	0.0012
Riboflavin (mg)	0.1851
Tocopherol, beta (mg)	0.0406
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0006
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.2134
Tocopherol, delta (mg)	0.3154
Arginine (g)	1.1169
Proline (g)	1.1317
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7497
Adjusted Protein (g)	0.0000
Cystine (g)	0.2560
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	20.6384
Copper, Cu (mg)	0.7096
Maltose (g)	0.0654
Zinc, Zn (mg)	5.5774
Total lipid (fat) (g)	11.6949
Vitamin K (phylloquinone) (g)	3.2079
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0262
Menaquinone-4 (g)	0.1190
Phytosterols (mg)	9.9450
Folate, total (g)	52.1762
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	16.3175
Energy (kcal)	904.9205
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0767
Fatty acids, total saturated 14:1 (g)	0.0012
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4603
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	11.2048
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0160
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	103.3188
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0487
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	261.1878
Fatty acids, total saturated 16:0 (g)	1.5252
Carbohydrate, by difference (g)	180.5793
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.5352
Tyrosine (g)	0.6474
Potassium, K (mg)	614.4968
Fatty acids, total saturated 12:0 (g)	0.0053
Vitamin A, RAE (g)	0.8388
Serine (g)	1.0856
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0213
Fatty acids, total trans-polyenoic 22:4 (g)	0.0006
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0071
Fatty acids, total saturated 22:0 (g)	0.0147
Fatty acids, total saturated 14:0 (g)	0.0176
Histidine (g)	0.4625
Isoleucine (g)	0.7871
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	13.8760
Water (g)	202.5707
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0059
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0012
Carotene, beta (g)	7.3962
Sodium, Na (mg)	21.6098
Iron, Fe (mg)	5.7950
Energy (kJ)	3785.8488
Ash (g)	3.3794
Caffeine (mg)	0.0000
Glycine (g)	0.7491
Fatty acids, total trans-polyenoic (g)	0.0018
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	3.5862
Fatty acids, total polyunsaturated (g)	3.7298
Vitamin E (alpha-tocopherol) (mg)	1.6912
Sucrose (g)	9.3040
Vitamin B-6 (mg)	1.4074
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.5392
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	41.5786
Pantothenic acid (mg)	3.3001
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0012
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.9750
Folate, food (g)	52.1762
Fatty acids, total saturated 20:1 (g)	0.0259
Fatty acids, total monounsaturated (g)	5.4979
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5167
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0022
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.6605
Fatty acids, total polyunsaturated 16:1 c (g)	0.0042
Fatty acids, total saturated (g)	1.8589
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	45.0915
Fatty acids, total saturated 10:0 (g)	0.0048
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0158
Alanine (g)	1.4760
Glutamic acid (g)	3.9900
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	4.8038
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	1.9352
Folate, DFE (g)	52.1762
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0018
Fiber, total dietary (g)	9.9071
Tryptophan (g)	0.2509
Threonine (g)	0.6526
Fatty acids, total polyunsaturated 18:1 c (g)	0.5325
Manganese, Mn (mg)	6.9789
Protein (g)	18.4387
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	5.3885
Betaine (mg)	0.8890
Phosphorus, P (mg)	720.5032
Tocopherol, gamma (mg)	1.4108

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Lightly oil pizza pan and sprinkle evenly with cornmeal. Put oven rack in lowest position and preheat oven to 425°F | 2. Mix flour mix, millet flour, xanthan gum, salt, sugar, and yeast in a large bowl with an electric mixer at medium speed. Add water and 1 teaspoon oil and mix until just combined, scraping down side of bowl occasionally. Mixture will be thin and more like a batter than a dough. Increase speed to high and beat until smooth, about 2 minutes. | 3. Spoon batter into center of pan and use wet offset spatula to spread to edges of pan in a thin layer. | 4. Loosely cover pan with an oiled sheet of plastic (oiled side down) and let stand in a warm place until doubled in bulk, about 40 minutes. | 5. Bake pizza crust until golden, about 15 minutes. Remove from oven and cover crust with toppings of your choice. Bake until toppings are heated through, about 6 minutes (this will vary depending on toppings). Transfer pizza on pan to a rack to cool slightly, about 3 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	teaspoon	39.78	0.0	0.0	4.5
cornmeal	1	tablespoon	27.6025	5.8629	0.6191	0.2737
brown rice flour	1	cup	573.54	120.8384	11.4234	4.3924
millet flour	1/2	cup	227.29	44.6964	6.3962	2.5288
xanthan gum	1	teaspoon	-	-	-	-
salt	1/2	teaspoon	-	-	-	-
sugar	2	teaspoons	36.708	9.1816	0.0	0.0
fast rising yeast	1	package	-	-	-	-
water	3/4	cup	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Pizza Crust (Gluten Free)