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Whole-Wheat Individual Pizza Crusts
Whole-Wheat Individual Pizza Crusts
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From: Diabetic Living Magazine
This healthy pizza crust is made with whole-wheat flour. Make and freeze a second batch to have on hand for last minute meals.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- ¾ cup whole-wheat flour
- ½ cup all-purpose flour
- ⅛ teaspoon salt
- 6 tablespoons water
- Water (optional)
Preparation
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Prep
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Ready In
- In a medium bowl stir together whole-wheat flour, ¼ cup of the all-purpose flour, and the salt. Gradually stir in the water to make a soft dough, adding additional water, 1 teaspoon at a time, if necessary. Shape dough into a ball. Sprinkle some of the remaining ¼ cup all-purpose flour on a work surface. Knead dough on floured surface until smooth, elastic, and slightly sticky. Cover and let stand 10 minutes.
- Divide dough into six portions. Roll each portion between the palms of your hands into a smooth ball. Press balls to flatten; lightly coat both sides with more of the remaining flour. Using a rolling pin, roll dough into 6-inch circles, using the remaining flour as necessary.
- For a charcoal or gas grill, grease grill rack. Place dough circles on the rack directly over medium heat. Cover and grill about 1 minute or until firm. Turn and grill about 1 minute more or until puffed. Remove from grill. Using a clean, folded kitchen towel, evenly press crusts down gently yet firmly. The crusts will deflate as you press them.
- Use immediately or store in an airtight container at room temperature up to 2 days or freeze up to 2 months.
- Serving size: 1 individual crust
- Per serving: 89 calories; 19 g carbohydrates; 3 g protein; 49 mg sodium;
- Carbohydrate Servings: 1½
- Exchanges: 1 starch
