contains glutencontains tree nutscontains almondscontains animal productscontains dairy productscontains lactosecontains sugar


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  1. Serving size:
    18.20 oz (calculated)
    Notes: one baking tray with a thin crust (after baking: rectangle measuring about 28 cm by 38 cm or 11 in by 15 in)
  2. Temperature: 410 °F (preheated, circulating air; increase to 450 F or 230 C without fan)
  1. In a large bowl, combine the warm water, yeast ans sugar. Let sit for about 5 minutes.
  2. In a separate bowl, combine all your dry ingredients.
  3. Let your sour cream come to room temperature or microwave it at 600 W for 20 seconds or so until it is just slightly warm.
  4. Once your yeast has foamed, stir in the olive oil and sour cream.
  5. Then stir in the dry ingredients.
  6. Knead the dough with your hands for about 4 minutes to develop the gluten.
  7. Form the dough into a ball and place it back in the bowl. Optionally lightly grease the bowl. Cover it with clingfilm and place it somewhere warm to rise. The ideal temperature is 32°C or 90°F.
  8. After about 40 minutes, the volume should have increased to about 1.5 of its original size (or larger).
  9. Knead the dough for a bit to release some air, then roll it into the desired shape and thickness. We like to make a thin dough, about 1/8 in (3 mm). In that case, 1 serving covers a baking tray measuring 30 cm by 40 cm (12 in by 15 3/4 in), sufficient for about 4 people. The crust will be slightly smaller when baked, about 28 cm by 38 cm (11 in by 15 in).
  10. Optionally the dough with clingfilm while rolling it out, especially as the dough gets thin.
  11. Either roll out the dough on a silicone baking mat, or transfer it to a baking sheet line with parchment paper once rolled out.
  12. Let rest for another 10 minutes to allow the dough to relax again. You can now preheat the oven.
  13. Bake, letting it bubble up. Remove when it is lightly brown, after about 8 to 10 minutes for a thin crust.
  14. Flatten the bubbled up dough.
  15. Add your toppings and continue to bake until they are done to your liking. Alternatively, broil after adding the ingredients.

Nutrition Facts

  • Calorie count
    1335 kcal
  • % of calories by macros
    Fat47.2 %630 kcal70 g
    Net Carbs6.6 %88 kcal22 g
    Dietary Fiber4.7 %63 kcal31.6 g
    Protein41.5 %554 kcal139 g
  • Approx. WW SmartPoints™
  • Cholesterol 21.2 mg
  • Sodium 1220.8 mg
  • Fat 70.4 g
    • Saturated Fat 25.1 g
    • Trans Fat 0 g
  • Carbohydrates 53.4 g
    • Dietary Fiber 31.6 g
    • Total Sugars 18.1 g
    • Added Sugar 4.2 g
    • Sugar alcohols 0 g
  • Protein 139.4 g
  • Calcium 78.5 mg
  • Iron 1.3 mg
  • Magnesium 37 mg
  • Potassium 289.2 mg
  • Zinc 1.3 mg
  • Vitamin A (Retinol Equivalents) 68.9 mcg
  • Vitamin B12 0.6 mcg
  • Vitamin C 1 mg
  • Folate 140.9 mcg
    • Folic Acid 6.9 mcg