Norma,
I used the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html to show you what I have in mind in the way of a dough formulation to play around with using the EL7 product. For this purpose, I used an unused field in the tool as a proxy for the EL7 and I assumed that the salt is Morton's Kosher salt:
HighGluten Flour (100%): Water (57%): IDY (0.375%): Morton's Kosher Salt (1.75%): Olive Oil (1%): EL7 (0.375%): Total (160.5%):
 378.5 g  13.35 oz  0.83 lbs 215.74 g  7.61 oz  0.48 lbs 1.42 g  0.05 oz  0 lbs  0.47 tsp  0.16 tbsp 6.62 g  0.23 oz  0.01 lbs  1.38 tsp  0.46 tbsp 3.78 g  0.13 oz  0.01 lbs  0.84 tsp  0.28 tbsp 1.42 g  0.05 oz 607.49 g  21.43 oz  1.34 lbs  TF = 0.106575

Note: Nominal thickness factor = 0.105; bowl residue compensation = 1.5%
You will note from the above that I used a hydration of 57%. Hopefully that will be low enough to give the EL7 product a chance to show what it can do to make the dough softer and more extensible. I also used 0.375% IDY on the assumption that you might use a oneday cold fermentation of the dough. You can, of course, change that to whatever you would like based on your prior experience working with the Lehmann doughs.
I wouldn't worry about the effects of the salt and oil in the EL7 product on the rest of the dough. To test the effects of the salt and oil on the Lehmann dough formulation given above, I did a few simple calculations in which I assumed first that all of the EL7 product is salt and then that all of the EL7 product is oil (which we know, of course, is not true). These calculations would have the effect of increasing the total formula salt from 1.75% to about 2.1% salt and to about 1.4% oil. These values are in the normal range. The actual final values will be less. As previously noted, the predominant ingredient in the EL7 product is flour. But the critical component from an operational standpoint is the LCysteine, not the flour, salt or oil. I do not believe that Caravan would create a product that messes up a basic dough formula. Otherwise, they would have to tell users the percents of all of the ingredients used in the EL7 product.
I did not convert the EL7 to volume measurements in the dough formulation presented above since I did not see any conversion data in the information you provided on that product. You will have to conduct several weighings of a known volume of the EL7, average the weighings, and convert the average to a volume measurement (e.g., a teaspoon). This is the method that you have used before.
Good luck with your experiment.
Peter