Whole Wheat Pizza with Pepperoni and veggie toppings
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 179.1
- Total Fat: 6.7 g
- Cholesterol: 18.6 mg
- Sodium: 357.5 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.4 g
- Protein: 10.1 g
View full nutritional breakdown of Whole Wheat Pizza with Pepperoni and veggie toppings calories by ingredient
Introduction
This makes two round pizzas. I prepare one with just pepperonis and cheese and the other with vegetables and cheese. This makes two round pizzas. I prepare one with just pepperonis and cheese and the other with vegetables and cheese.Number of Servings: 16
Ingredients
-
1 ounce of baker's yeast
1 cup of warm water
1 teaspoon salt
1.5 cups of all purpose flour
1.5 cups of whole wheat flour
1 tablespoon canola oil
Topping
.25 cup of tomato paste
1 teaspoon of ground oregano
1 teaspoon of dried basil
1 tablespoon garlic powder
1 pound of low fat mozarella cheese, grated
10 slices pepperoni
.25 cup of chopped onion
.25 cup of chopped red bell pepper
1 cup of sliced mushrooms
Spray cooking oil
Directions
Heat the oven to 400 farenheit or 200 Celsius
Mix yeast and warm water and set aside.
In a medium bowl mix the flours and salt. Add yeast mixture to flour and knead for about 1 minute until it is elastic. Coat with dough with 1 tablespoon of oil and put in a glass bowl. Cover the bowl with a clean towel and place in a warm area for 30-40 minutes to rise,
Spray oil the two round pizza pans.
On an oiled surface, roll or stretch out the pizza crusts to the right size. Pick up the crust with the rolling pin and put on the pan.
In a small bowl, mix the tomato paste, oregano, basil and garlic powder. Add a couple of table spoons of water if you want.
Divide the tomato paste between the two crusts. This will not cover the crust, but it will give you a slight tomato taste. On one pizza put all the pepperonis covering it evenly. On the other pizza sprinkle the onions, peppers and mushrooms evenly. Divide the grated cheese between the two pizzas.
I bake one pizza at a time for about 20 minutes. The cheese needs to be bubbly and golden in color. Let rest for about 5 minutes and then cut into 8 slices for each pizza. That is 16 slices. This is about 180 calories a slice.
Number of Servings: 16
Recipe submitted by SparkPeople user SHARLOTTE57.
Mix yeast and warm water and set aside.
In a medium bowl mix the flours and salt. Add yeast mixture to flour and knead for about 1 minute until it is elastic. Coat with dough with 1 tablespoon of oil and put in a glass bowl. Cover the bowl with a clean towel and place in a warm area for 30-40 minutes to rise,
Spray oil the two round pizza pans.
On an oiled surface, roll or stretch out the pizza crusts to the right size. Pick up the crust with the rolling pin and put on the pan.
In a small bowl, mix the tomato paste, oregano, basil and garlic powder. Add a couple of table spoons of water if you want.
Divide the tomato paste between the two crusts. This will not cover the crust, but it will give you a slight tomato taste. On one pizza put all the pepperonis covering it evenly. On the other pizza sprinkle the onions, peppers and mushrooms evenly. Divide the grated cheese between the two pizzas.
I bake one pizza at a time for about 20 minutes. The cheese needs to be bubbly and golden in color. Let rest for about 5 minutes and then cut into 8 slices for each pizza. That is 16 slices. This is about 180 calories a slice.
Number of Servings: 16
Recipe submitted by SparkPeople user SHARLOTTE57.