Pumpkin - Herb Pizza Dough
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Pumpkin - Herb Pizza Dough calories by ingredient
Introduction
This makes enough for 8 mini pizzas or a big 16 incher. I like a really thin crust on my pies so I roll out the dough as fine as I can as soon as it's first rise is done - if you like a "doughier" crust, allow it a 30 minute rest after the first rise and shaping it. I do reccommend a quick par-bake before topping / finishing, no matter what method you use. This makes enough for 8 mini pizzas or a big 16 incher. I like a really thin crust on my pies so I roll out the dough as fine as I can as soon as it's first rise is done - if you like a "doughier" crust, allow it a 30 minute rest after the first rise and shaping it. I do reccommend a quick par-bake before topping / finishing, no matter what method you use.Number of Servings: 8
Ingredients
-
1 1/4 cups flour
2 cups whole wheat flour
1 tsp gluten flour
1 packet instant yeast
1/2 teaspoon salt
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
1 1/4 cups warm water
1/4 cup canned pumpkin puree
Directions
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.
