Three Flour Crust Pizza with Chicken and 3 Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
COMBINE THESE INGREDIENTS IN A CUP:2 tbsp Active Dry Yeast 1 tbsp Honey .25 cup (8 fl oz) Water, tap-hot (about 2 oz total)IN A LARGE BOWL, SIFT TOGETHER 28 grams Bobs Red Mill Quinoa flour 1/4 cup 1 serving Bob's Red Mill Almond Flour - per 1/4 Cup USE 0.75 cup Whole Wheat Flour .25 tsp Salt ADD 1 tbsp Extra Virgin Olive Oil KNEED THE DOUGH. ROLL OUT DOUGH TO EVEN THINNESS. RUB IN 1 tbsp Extra Virgin Olive Oil INTO SURFACE TO SEAL IT. ADD TOPPINGS:4 oz Spinach - Dole Baby Spinach 226 gram Kroger all natural cheese pizza blend 6 oz thin sliced baby bella mushrooms 3 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips ADD:8 ounces Chicken Breast (cooked), no skin, roasted SLICE THINLY AND ARANGE AROUND EDGE AND IN BETWEEN OTHER TOPPINGS: 6 SMALL TOMATOES (About 6 ounces) 168 grams Tomatoes, red, ripe, raw, year round average SPRINKLE OVER ALL:1 tsp Garlic powder 1 tbsp Basil 1 tbsp Parsley, dried 1 tsp Oregano, ground TURN UP THE EDGES OF THE CRUST TO KEEP THE FILLINGS FROM LEAKING OUT.
425 F preheated oven for 15 to 20 minutes, depending on the oven.
Serving Size: 8 slices of the pizza-I usually eat 2 normally, or 3 if I'm ravenous.
Number of Servings: 8
Recipe submitted by SparkPeople user REVCORNIE.
Number of Servings: 8
Recipe submitted by SparkPeople user REVCORNIE.
Nutritional Info Amount Per Serving
- Calories: 287.6
- Total Fat: 14.7 g
- Cholesterol: 37.7 mg
- Sodium: 295.3 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 4.6 g
- Protein: 20.6 g
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