Who doesn’t love pizza? But with obesity a national killer- we all must find ways to make our favorite foods lighter. I have been experimenting with pizza. I made a whole wheat crust. Many recipes called for half whole wheat flour and half regular flour. This is completely unnecessary. I used 100% whole wheat flour. The crust was delicious. I topped my pizza with fresh peppers, mushrooms, onions, squash and only 4 oz of low-fat mozzarella cheese. The sauce I made with whole tomatoes (canned) and added fresh garlic, oregano, basil and crushed red pepper. The result- an AMAZING treat! And by the way only 190 calories for ¼ of a 12in pie. I had a slice with salad.
TO MAKE 1 POUND DOUGH:
2 cups whole-wheat flour
1 package quick-rising yeast, (2 1/4 teaspoons), such as
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water, (120-130°F)
1 tablespoon extra-virgin olive oil
Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately. ( I sprayed my pan with non-stick olive oil)
Discover your own inner healthy chef! Be inspired.