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MAKES 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 semolina flour and enough white 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 dough 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: 306 cal.; 10g prot.; 3g total fat (0 sat. Fat); 60g carb.; 0 chol.; 535mg sod.; 3g fiber Recipe by: Vegetarian Times, January 1999, page 45
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 15 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 3.7mg||0 %|
|Potassium 175.1mg||5 %|
|Total Carbohydrate 91g||27 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 87.1g|
|Protein 13.9g||20 %|
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Calories per serving: 445
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