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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 85.1
  • Total Fat: 2.6 g
  • Cholesterol: 4.5 mg
  • Sodium: 247.0 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 4.3 g

View full nutritional breakdown of Whole Wheat Turkey Pepperoni and Mushroom Pizza calories by ingredient
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Whole Wheat Turkey Pepperoni and Mushroom Pizza

Submitted by: TUESDAYS

Introduction

This recipe uses a bread machine to produce 2 thin crust, turkey pepperoni and mushroom pizzas with a minimum of fat. We use a combo of low fat mozzarella and Veggie Shreds because one of us is watching his cholesterol and the other doesn't want to eat too much soy (thyroid issues). Still makes a great pizza! This recipe uses a bread machine to produce 2 thin crust, turkey pepperoni and mushroom pizzas with a minimum of fat. We use a combo of low fat mozzarella and Veggie Shreds because one of us is watching his cholesterol and the other doesn't want to eat too much soy (thyroid issues). Still makes a great pizza!
Number of Servings: 32

Ingredients

    Crust:
    2 tsp Splenda
    1-1/2 cups warm water (110 degrees)
    1 tbl yeast
    1 tbl olive oil
    1 tsp salt
    2 cups whole wheat flour
    1-1/2 cups all-purpose flour
    1 tbl garlic powder
    1 tbl Italian seasoning

    For topping:
    2 cups sauce (I use Ragu Chunky Garden)
    60 grams (approx.34 pcs) Hormel Turkey Pepperoni
    1 cup skim mozzarella, shredded
    1 cup mozzarella Veggie Shreds
    1 cup sliced mushrooms

    NOTE: Crust and topping are divided between 2 pizzas.

Directions

Crust:
Disolve Splenda in warm water. Sprinkle yeast over top. Let stand for about 10 mins until foamy.

Stir olive oil and salt into yeast mix.

In bottom of bread maker, add flours, garlic powder and Italian seasoning. Top with wet ingredients. Set machine to dough cycle for a 2 lb loaf and start. (Mine takes 1 hour, 20 mins)

When dough is complete, divide in 2 balls. Preheat oven to 500 degrees.

Roll each out to thin crust size. (I cook mine on baking sheets.) Spray pan with non-stick spray and lay dough out on two baking sheets. Poke a few holes with fork in each. Pre-bake crusts for 5 minutes.

Turn heat down to 425 degrees. Top crust with sauce, then pepperoni and mushrooms. Finish with a mixture of skim mozzarella and Veggie Shreds.

Bake for 18-20 minutes. Cut with pizza cutter into 16 slices per pie.

Makes 2 pizzas for a total of 32 slices. Eat as many as you dare! Enjoy them all!

Number of Servings: 32

Recipe submitted by SparkPeople user TUESDAYS.






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  • 1 of 1 people found this review helpful
    32 servings for 2 pizzas? How is that possible?? 1 pizza usually makes 8 slices. - 9/20/08

    Reply from TUESDAYS (9/20/08)
    The way I cut them, the pizzas make 32 slices. The calorie count is per slice. Eat as many as you care to.


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  • 0 of 1 people found this review helpful
    that sound like samething I went to try
    - 9/30/08

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  • Incredible!
    0 of 1 people found this review helpful
    I looooove pizza -- this'll help me get my fix! - 9/20/08

    Was this review helpful?   yes  No