Pumpkin - Herb Pizza Dough
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1 1/4 cups flour2 cups whole wheat flour1 tsp gluten flour1 packet instant yeast1/2 teaspoon salt1 tsp dried basil1 tsp dried oregano1 tsp garlic powder1 1/4 cups warm water 1/4 cup canned pumpkin puree
In a large mixing bowl (this is easiest in a stand mixer), whisk together the flours, gluten, yeast, salt, herbs and garlic powder.
Mix together the warm water and pumpkin, then add to the flour mixture and mix well.
Knead with the dough hook or by hand for 7-10 minutes, until cohesive and fairly smooth (it will still be a little sticky).
Place in a lightly greased bowl, turning to coat the top. Cover and let rest 30 minutes.
Deflate the dough gently and divide / roll out as desired.
For a thin, crisper crust, par-bake immediately at 425 for 5-7 minutes before topping and finishing your pizza. If you want a thicker crust, allow the rolled out dough to stand 15-30 minutes to slightly rise again.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Mix together the warm water and pumpkin, then add to the flour mixture and mix well.
Knead with the dough hook or by hand for 7-10 minutes, until cohesive and fairly smooth (it will still be a little sticky).
Place in a lightly greased bowl, turning to coat the top. Cover and let rest 30 minutes.
Deflate the dough gently and divide / roll out as desired.
For a thin, crisper crust, par-bake immediately at 425 for 5-7 minutes before topping and finishing your pizza. If you want a thicker crust, allow the rolled out dough to stand 15-30 minutes to slightly rise again.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 178.1
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 20.4 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 4.3 g
- Protein: 6.7 g
Member Reviews