Macros for ALL 12 Breadsticks:
569 Cals, 68g Carbs, 9g Fat, 54g Protein
Ingredients for the Crust:
70g Self Rising Flour (can sub with AP Flour but just sub in a big pinch of salt and 4g baking powder)
12g Coconut Flour
150g Plain Non Fat Greek Yogurt
75g Egg Whites
Garlic Powder
Toppings:
72g Part Skim Mozzarella (I used Trader Joe’s Light Mozzarella which is 1.5g Fat per 28g)
8g Parmesan
Directions:
1.) Add your dry crust ingredients (except garlic powder) into your bowl and mix to avoid clumping. Then add your wet ingredients and mix till you get a thick paste consistency.
2.) Add dough to the middle of a big piece of parchment paper. You want to spread this crust into a rectangle that’s about 11in long and 9in wide. The spread of the crust is a skill you will get better at over time but the premise is a spreading from the inside out motion.
3.) Now add the parchment with the crust on it to a pan and bake on 450 degrees F for 10 minutes or until crust is golden.
4.) Take the crust off the parchment and add back to the pan. Add your toppings and add back to the oven till the toppings are golden.
5.) Then slice up, get your marinara dippings station, get a few cheese pulls and enjoy!