Try this Betty Crocker Herbed Pizza Crust (Low-Fat) recipe, or contribute your own.

Still searching for what to cook ?

Name: Betty Crocker Herbed Pizza Crust (Low-Fat)
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 c water Warm (105 to 115F); 1 pk Regular active dry yeast; 1 tb Rosemary, fresh chopped; 1 1/2 c All-purpose flour up to 1 3/4 C; 2 tb Chives, fresh chopped; 1 ts Olive oil or vegetable oil; 1/2 c Tomato juice; 1/4 ts White pepper; 1/2 c Whole wheat flour

Find the most delicious recipes here

INGREDIENTS

1/2 c water ; Warm (105 to 115F)
1 pk Regular active dry yeast
1 tb Rosemary, fresh ; chopped
1 1/2 c All-purpose flour ; up to 1 3/4 C
2 tb Chives, fresh ; chopped
1 ts Olive oil ; or vegetable oil
1/2 c Tomato juice
1/4 ts White pepper
1/2 c Whole wheat flour

Servings

INSTRUCTIONS

* Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients except all-purpose flour. Stir in enough all-purpose flour, 1/2 cup at a time, to make dough easy to handle. * Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic. Spray medium bowl with nonstick cooking spray. Place dough in bowl, and turn greased side up. Cover and let rise in warm place 45 to 60 minutes or until double. (Dough is ready if indentation remains when touched.) * Punch down dough. Roll into 10- to 12-inch circle on lightly floured surface. Top and bake as directed in your favorite pizza recipe. Makes 10 to 12-inch pizza crust (6 slices). * Cracked Pepper Pizza crust: Substitute 2 tablespoons chopped fresh parsley for the chives and 1 teaspoon coarsely-ground black pepper for the white pepper. * Southwestern pizza crust: Omit rosemary. Stir in 1/4 teaspoon ground cumin and 1/2 teaspoon chile powder with the remaining ingredients. Typos by Brenda Adams ; mc post 5/31/97 Recipe by: Betty Crocker, New Choices Cookbook Posted to MC-Recipe Digest V1 #630 by Badams on May 31, 1997

NOTES

Alert editor

Betty Crocker Herbed Pizza Crust (Low-Fat)

1/2 c water Warm (105 to 115F)
1 pk Regular active dry yeast 
1 tb Rosemary, fresh chopped
1 1/2 c All-purpose flour up to 1 3/4 C
2 tb Chives, fresh chopped
1 ts Olive oil or vegetable oil
1/2 c Tomato juice 
1/4 ts White pepper 
1/2 c Whole wheat flour

* Dissolve yeast in warm water in medium bowl. Stir in remaining  ingredients except all-purpose flour. Stir in enough all-purpose flour, 1/2  cup at a time, to make dough easy to handle.    * Turn dough onto lightly floured surface; gently roll in flour to coat.  Knead about 5 minutes or until smooth and elastic. Spray medium bowl with  nonstick cooking spray. Place dough in bowl, and turn greased side up.  Cover and let rise in warm place 45 to 60 minutes or until double. (Dough  is ready if indentation remains when touched.)    * Punch down dough. Roll into 10- to 12-inch circle on lightly floured  surface. Top and bake as directed in your favorite pizza recipe. Makes 10  to 12-inch pizza crust (6 slices).    * Cracked Pepper Pizza crust: Substitute 2 tablespoons chopped fresh  parsley for the chives and 1 teaspoon coarsely-ground black pepper for the  white pepper.    * Southwestern pizza crust: Omit rosemary. Stir in 1/4 teaspoon ground  cumin and 1/2 teaspoon chile powder with the remaining ingredients.    Typos by Brenda Adams <adamsfmle@sprintmail.com>; mc post 5/31/97    Recipe by: Betty Crocker, New Choices Cookbook Posted to MC-Recipe Digest  V1 #630 by Badams <adamsfmle@sprintmail.com> on May 31, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (74g)
Recipe Makes: 6

Calories: 154
Calories from Fat: 7 (5%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 452.8mg		16 %
Potassium 153.9mg		4 %
Total Carbohydrate 31.9g		9 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 29.4g
Protein 5.1g		7 %
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.

About Our Nutrition Facts

Calories per serving: 154

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe