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Whole-Grain Pizza Dough

http://www.eatingwell.com/recipes/whole_grain_pizza_dough.html

From EatingWell:  July/August 2013

This master healthy whole-grain pizza dough recipe, which can be made in a food processor, is a breeze to roll. Using bread flour gives the pizza crust a crisp and sturdy structure, but all-purpose flour works well in its place.

One 12- to 14-inch pizza | Active Time: 15 minutes | Total Time: 1 1/4 hours

Ingredients

Preparation

  1. Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.
  2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.
  3. Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.

Nutrition

Per serving : 189 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 39 g Carbohydrates; 7 g Protein; 3 g Fiber; 235 mg Sodium; 66 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch

Tips & Notes