Healthy Family Pizza Night Pizza Dough

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 317.2
  • Total Fat: 10.7 g
  • Cholesterol: 0.6 mg
  • Sodium: 372.4 mg
  • Total Carbs: 47.9 g
  • Dietary Fiber: 12.0 g
  • Protein: 12.3 g

View full nutritional breakdown of Healthy Family Pizza Night Pizza Dough calories by ingredient
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Introduction

Everyone gets to make there own Everyone gets to make there own
Number of Servings: 10

Ingredients

    1 1/4 c nonfat milk
    2 tbsp honey
    2 tbsp olive oil
    4 c. whole wheat flour (grind it yourself if you can, its healthier)
    1 1/2 tsp salt
    1/3 c ground flaxseed
    2 tsp fast rising yeast (the yeast listed above was the choice I was given for this sight)

Directions

Combine the dry ingredients and then the wet ingredients and then wet and dry together for the dough. Mix and knead well.

Top with your favorite pizza toppings which I didn't include in the ingredients because you should decide according to your family tastes. Our family likes to top with spaghetti sauce, garlic, cheese, low fat turkey pepperoni, mushrooms, onions, olives, spinach, carrots, peppers, ham, fresh pineapple, spinach, cheese (I like a blend), etc. I do a pizza bar and everyone gets a portion of dough and have a ball flatening and shaping it. Everyone gets to top their own and even the pickiest child will get creative and put something healthy on it. Bake the pizzas as they are finished in a 350 oven until done 20-30 minutes.

Number of Servings: 10

Recipe submitted by SparkPeople user KING*GET*FIT.

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Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    how do you make the dough. there are no instructions. - 4/4/09

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  • 1 of 1 people found this review helpful
    Thanks, I've been looking for a good pizza dough recipe. - 4/1/09

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  • anyone know if this would work with soy milk? - 1/15/11

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  • used rice flour instead of wheat, I'm a gluten free gal - 8/2/09

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  • Thought this turned out pretty tasty. The first half I mixed and cooked right away, which tasted great. The second half refrigerated overnight, let come to room temp before cooking. Thought it stretched better than the first time, and crisped up well too. Any more comments on how others prepped?

    - 11/19/08

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