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Suggest a better descriptionPreheat over to 500 F In a small bowl, proof the yeast with the sugar in 1/4 cup of the water, tightly covered, for 5 minutes or until the yeast is foamy. Transfer the yeast mixture to a bowl, stir in the additional water, the flours and salt and combine well. Turn the dough out onto a lightly floured surface and knead it (adding additional flour or water as necessary) for 10 minutes or until it is smooth and elastic. Put it in a lightly oiled bowl, turn it to coat it with the oil and let it rise tighly covered in a warm place for 1 hour or until it is double in bulk. Shape the dough the into 6 balls and roll out each into a 5 inch round for a thick crust or 9 inch round for a thin crust. Transfer the rounds to ookie sheets and spread 2 tablespoons of sauce on top of each one. Arrange any optional topping over the sauce and sprinkle with 1/6th of the cheese. Bake on the bottom of the preheated over for 10 to 12 minutes or until the crust is golden on the bottom. NOTES : I always have to add more water with this recipe. Recipe by: Joan Loundon Posted to MC-Recipe Digest V1 #691 by Chris and Amy Kiger
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Serving Size: 1 Serving (348g) | ||
Recipe Makes: 6 | ||
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Calories: 351 | ||
Calories from Fat: 53 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 18.1mg | 6 % | |
Sodium 1699.4mg | 59 % | |
Potassium 930mg | 24 % | |
Total Carbohydrate 60.9g | 18 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 52.6g | ||
Protein 17.5g | 25 % | |
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: 351
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