SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 171.1
  • Total Fat: 4.2 g
  • Cholesterol: 14.9 mg
  • Sodium: 117.3 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 10.5 g

View full nutritional breakdown of Pizza calories by ingredient
Report Inappropriate Recipe

Pizza

Submitted by: RAIDRSGAL


Number of Servings: 8

Ingredients

    1 whole wheat readymade pizza crust or 1 of Andy's (recipe to follow)
    2 -3 tbsp. pizza sauce or pesto sauce
    3 oz. sausage or pepperoni or 4 oz. chicken)
    1 1/2 slices bacon, cooked
    1 cup shredded cheese
    1 cup vegetables of your choice (to top pizza)

    Andy's Whole Wheat Pizza Crust
    1 (.25 oz) package active dry yeast
    1 tbsp. sugar
    2 cups warm water
    2 tbsp. olive oil
    1 tbsp. sea salt
    2 cups whole wheat bread flour
    4 cups white bread flour


Directions

Dissolve yeast and sugar in warm water. Let sit somewhere warm until creamy, about 10 min. Stir in oil, whole wheat flour, salt, and 4 cups of flour. Mix the remaining flour, cup at a time, stirring well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 min. Lightly oil a large mixing bowl, place dough in the bowl and turn to coat with oil. Cover with damp cloth and put in a warm place to rise until doubled in volume (about 1 hr.) Deflate dough and turn it out onto a lightly floured surface. Divide the dough into 3 equal pieces and form into rounds. Cover rounds and let them rest for 10 min. Preheat oven to 425 F. Roll out by hand or with a rolling pin to desired shape. Freezes well.

Top pizza with ingredients and cook at 400 F for about 12 -14 min. if using Andy's crust, or just until cheese is bubbly for readymade crust. Serve with salad.

Makes 8 slices

Number of Servings: 8

Recipe submitted by SparkPeople user RAIDRSGAL.






Great Stories from around the Web


Rate This Recipe