Bob'a Red Mill Gluten Free Whole Wheat Roasted Veggie Pizza
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 308.5
- Total Fat: 10.6 g
- Cholesterol: 0.0 mg
- Sodium: 376.9 mg
- Total Carbs: 51.0 g
- Dietary Fiber: 5.8 g
- Protein: 4.7 g
View full nutritional breakdown of Bob'a Red Mill Gluten Free Whole Wheat Roasted Veggie Pizza calories by ingredient
Number of Servings: 8
Ingredients
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Bob'a Red Mill GF Wheat Pizza Dough Mix
1 3/4 cups warm water
yeast
2 Tbsp flaxseed meal & 6 Tbsp water
1 Tbsp extra virgin olive oil
1 Tbsp unsweetened applesauce
Bell peppers (2)
mushrooms
onions
tomato
pesto sauce - 1/3 cup olive oil and 10 leaves or so of fresh basil, blended in food processor.
Directions
Mix yeast, dash sugar and water (110-115 temp) and let proof for 10 minutes.
Preheat oven to 425.
Add flax mixture and oil to yeast mixture and blend briefly. Add GF Pizza dough mix and blend about 1 minute on medium speed, until combined.
Leaving dough in bowl, split in half, cover with plastic wrap and allow to rise for 20 minutes. Place dough on greased pizza pan(s). Using wet hands, spread out dough to cover the full pan(s). Bake without toppings for 7 to 9 minutes.
Remove from oven, cover with favorite sauce and toppings. Bake 15-18 minutes.
Makes two 12-inch or one 16-inch pizza crusts.
Number of Servings: 8
Recipe submitted by SparkPeople user AFRICAPARISH.
Preheat oven to 425.
Add flax mixture and oil to yeast mixture and blend briefly. Add GF Pizza dough mix and blend about 1 minute on medium speed, until combined.
Leaving dough in bowl, split in half, cover with plastic wrap and allow to rise for 20 minutes. Place dough on greased pizza pan(s). Using wet hands, spread out dough to cover the full pan(s). Bake without toppings for 7 to 9 minutes.
Remove from oven, cover with favorite sauce and toppings. Bake 15-18 minutes.
Makes two 12-inch or one 16-inch pizza crusts.
Number of Servings: 8
Recipe submitted by SparkPeople user AFRICAPARISH.
Member Ratings For This Recipe
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VELMOOSE
