Homemade Healthy(er) Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cup, pieces or slices Mushrooms, fresh 1.50 cup (8 fl oz) Water, tap 3.25 cup Wheat flour, white, all-purpose, unenriched 0.25 cup Hunt's Tomato Sauce, no salt added 2 tsp Splenda Brown Sugar Blend 1 tbsp Active Dry Yeast 0.50 tsp Hain Baking Powder - Sodium Free, Gluten Free 2 tbsp Extra Virgin Olive Oil 4 oz Fat Free Mozzarella, Lifetime (by LENOREMORR) 2 oz Boar's Head Turkey Pepperoni
1. Preheat the oven to 425 F.
2. In a large bowl, dissolve the yeast and brown sugar in the warm water; let sit for approximately 10 - 15 minutes to proof.
3. In a separate bowl, mix the whole-wheat flour and the sodium-free baking powder together
4. Once the yeast has proofed; add the flour mixture, one cup at a time - gently knead until the dough becomes a consistent texture (the dough should not be too sticky). If we've decided to add extra flavors/seasonings to the crust, we add them at this point and knead the seasonings into the dough
5. For deep-dish pizza: let the dough rise until it's roughly doubled in size (approx. 1 hour). Punch down the dough. Allow the dough to relax before rolling out (a minute or two).
6. Tip: An hour sounds like a long time, but in reality, if we start on the pizza crust first, there are other things we do in the meantime while the dough is proofing or rising (i.e., gathering or prepping all of the toppings, finding our pizza screens, etc.). The time goes by quickly, and the sequencing seems to work out just about right. When we've been in a hurry or wanted to make thin crusted pizza, we've reduced the amount of time that we allowed the dough to rise (allowing it to bulk up a bit, it's turned out okay).
7. Roll the dough out, and brush on the olive oil on the top and sides before layering on the sauce/toppings.
8. Bake the pizza for approximately 15 - 20 minutes, or until the cheese/crust have turned golden brown and the crust has been fully cooked.
Serving Size: Makes (4) 8 " pizzas with each pizza having 4 slices
2. In a large bowl, dissolve the yeast and brown sugar in the warm water; let sit for approximately 10 - 15 minutes to proof.
3. In a separate bowl, mix the whole-wheat flour and the sodium-free baking powder together
4. Once the yeast has proofed; add the flour mixture, one cup at a time - gently knead until the dough becomes a consistent texture (the dough should not be too sticky). If we've decided to add extra flavors/seasonings to the crust, we add them at this point and knead the seasonings into the dough
5. For deep-dish pizza: let the dough rise until it's roughly doubled in size (approx. 1 hour). Punch down the dough. Allow the dough to relax before rolling out (a minute or two).
6. Tip: An hour sounds like a long time, but in reality, if we start on the pizza crust first, there are other things we do in the meantime while the dough is proofing or rising (i.e., gathering or prepping all of the toppings, finding our pizza screens, etc.). The time goes by quickly, and the sequencing seems to work out just about right. When we've been in a hurry or wanted to make thin crusted pizza, we've reduced the amount of time that we allowed the dough to rise (allowing it to bulk up a bit, it's turned out okay).
7. Roll the dough out, and brush on the olive oil on the top and sides before layering on the sauce/toppings.
8. Bake the pizza for approximately 15 - 20 minutes, or until the cheese/crust have turned golden brown and the crust has been fully cooked.
Serving Size: Makes (4) 8 " pizzas with each pizza having 4 slices
Nutritional Info Amount Per Serving
- Calories: 262.1
- Total Fat: 4.9 g
- Cholesterol: 7.5 mg
- Sodium: 219.5 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 1.7 g
- Protein: 12.4 g