Tyler Florence's regular and reduced carb pizza dough

3 Pizza Crusts

1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups 00 flour, plus more for dusting ( for low carb replace 3 cups of flour with
1 1/2 cups of White Flour,1 cup Soy Flour, 1/2 cup Flaxseed Meal)

In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.

Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

Chickpea flour Apricot Loaf

1 cup chickpea flour
1 tsp baking powder
4 tbsp white sugar
3 eggs, lightly beaten
100 gr dried apricots, coarsely chopped
1 tsp almond extract

Preheat oven to 350° Grease a loaf pan.
In a mixing bowl mix together the flour, baking powder, sugar and almond extract. Stir in eggs and the apricots.
Pour into the prepared loaf pan. Bake for 30-35 minutes.
Cool and sprinkle with a confectioners' sugar.

Mark De Levie's Low Carb Bread

2 cups organic soy flour
6 tablespoons organic flax seeds, ground to a fine meal
5 tablespoons yeast (new, fresh yeast)
1.5 tablespoons organic wheat gluten
Wet ingredients:
4 tablespoons extra virgin olive oil
1.5 cups tepid water

Mix the dry ingredients together, then add the oil and water. Oil a bread pan with virgin olive oil, then spread the mix into the bread pan. Set in a sunny window or some other warm place to rise. Once during rising, press down in several places to collapse the larger CO2 bubbles, then return to warm spot for more rising. Bake in 350F oven for 35-40 minutes. The resulting loaf has a beautiful dark-brown crust, is light brown inside, has a very nice nutty flavour (you taste the flax more than the soy). It's quite dense, and holds its shape when sliced as thin as 1/4". This isn't wonder bread. I sliced it into 16 slices of about 3/8".

OR

2 cups soy flour
4 tbsp. sesame seed (from a suggestion on a.s.d.l-c)
1.5 tbsp. wheat gluten
2 tbsp. yeast (new, fresh yeast)
10 tbsp. flax seed, ground fine
A few shakes of salt
4 tbsp. olive oil
1.5 cups water

Same directions as before. (By the way, no kneading is required. Just mix and spread in bread pan)
The sesame seeds made a big improvement. This loaf still didn't rise as much as I want, so I'll increase the amt. of yeast next time.