Try this Whole Wheat Pizza Dough recipe, or contribute your own.
Suggest a better descriptionMAKES 8 PIZZA CRUSTS DAIRY-FREE Use with Veggie Pizza. (See separate recipe.) In large bowl, combine water, honey and yeast. Let stand until foamy, about 5 minutes. Stir in oil and salt. Gradually stir in white flour and enough wheat flour to make a firm, soft dough. Turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 8 to 10 minutes, adding additional white flour as needed to prevent it from sticking. Put dough into greased bowl and turn to coat. Cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, 1 1/2 to 2 hours. Punch down dough and refrigerate until ready to use (up to 2 days). Per crust: 259 cal.; 7g prot.; 2g total fat (0 sat. Fat); 51g carb.; 0 chol.; 136mg sod.; 3g fiber Recipe by: Vegetarian Times, January 1999, page 47
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 8 | ||
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Calories: 225 | ||
Calories from Fat: 11 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.5mg | 0 % | |
Potassium 133.6mg | 4 % | |
Total Carbohydrate 46.3g | 14 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 43.3g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 225
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