Three Flour Crust Pizza with Chicken and 3 Veggies
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Three Flour Crust Pizza with Chicken and 3 Veggies calories by ingredient
Introduction
The crust is a combination of whole wheat, quinoa, and almond flours. The meat and veggies make the topping a rich and filling delight. The crust is a combination of whole wheat, quinoa, and almond flours. The meat and veggies make the topping a rich and filling delight.Number of Servings: 8
Ingredients
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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.
Directions
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.