Whole-Grain Pizza Dough
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.
Source: EatingWell Magazine, July/August 2013
Gallery
Ingredients
Directions
Tips
Make Ahead Tip: Prepare through Step 2, cover the bowl with plastic wrap and refrigerate for up to 1 day. Or tightly wrap unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight. Let refrigerated (or previously frozen) dou
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
Nutrition Facts
Serving Size: 1/5 pizza
Per Serving:
190 calories; protein 6.8g; carbohydrates 39.2g; dietary fiber 2.8g; sugars 0.9g; fat 0.6g; saturated fat 0.1g; vitamin a iu 0.7IU; folate 117.4mcg; calcium 6.5mg; iron 3.9mg; magnesium 9.3mg; potassium 66.3mg; sodium 234.6mg; thiamin 0.4mg; added sugar 1g.
Exchanges:
2 1/2 starch