Buttermilk Crust Veggie Pizza

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 187.8
  • Total Fat: 6.9 g
  • Cholesterol: 16.7 mg
  • Sodium: 447.0 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 10.7 g

View full nutritional breakdown of Buttermilk Crust Veggie Pizza calories by ingredient


Introduction

I've changed a few things about this recipe to make it lower in fat, and whole wheat! My hubby to be and kids eat this all the time.
Just a quick note: my hubby to be eats a lot, and 2 slices of this pizza will fill him full! also, the dough can be rolled extra thin to form 2 smaller pizzas with a thinner crust.
The prep time includes rising time for the crust. I've changed a few things about this recipe to make it lower in fat, and whole wheat! My hubby to be and kids eat this all the time.
Just a quick note: my hubby to be eats a lot, and 2 slices of this pizza will fill him full! also, the dough can be rolled extra thin to form 2 smaller pizzas with a thinner crust.
The prep time includes rising time for the crust.
Number of Servings: 16

Ingredients

    1/2 cup Low fat buttermilk
    3-31/2 cups unsifted whole wheat flour
    2 T sugar
    1 tsp salt
    1/8 tsp baking soda
    1/4 cup margarine ( I use country crock light)
    1 pkg dry active yeast
    1/2 cup water
    16 oz lowfat mozzarella cheese
    1 jar Ragu traditional pizza sauce
    green peppers and onions to taste
    (any veggie will work!)

Directions

mix 1 cup of flour with sugar, salt, baking soda and undissolved yeast. in a medium saucepan combine buttermilk, water, and margarine. Heat until just warm, margarine does not need to be melted!) Slowly pour liquid ingredients into bowl with flour mixture and beat hard. Add 1/2 cup flour and beat for 2 minutes. Gradually add rest of flour and stir until a soft dough forms. Turn out on a lightly floured board and knead until smooth and elastic. (8 to 10 minutes) Place dough in greased bowl, cover with a towel and allow to rise in a warm area for about 1 hour, or until doubled in size. Punch down, divide in half and roll out.
Place dough into pizza pan, shape to fit pan. Prick dough all over with fork (to prevent bubbling). Brush with olive oil and oregano (optional). Add 1/2 jar of pizza sauce to each pizza, or 1 jar for a large pizza. Top with 8 oz part skim mozzarella cheese (for 12" pizza, or 16 oz for X-Large pizza). top with freshly chopped veggies.
Bake for 25 minutes at 375. (xl pizza may need longer!)
Makes 2 12" pizzas, or 1 X-large pizza. For one xl pizza, double nutrition info per serving. I serving = 1 slice of 12" pizza.

Number of Servings: 16

Recipe submitted by SparkPeople user SOON2BMRSB.