Whole-wheat pizza
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Warm Water (110 to 115 degrees) |
| 1 | pack | (or 1 tablespoon) Active Dry Yeast -or- |
| 1 | Ck Yeast | |
| 1 | tablespoon | Honey |
| 1 | cup | Whole Wheat Flour |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Vegetable Oil |
| 4 | ounces | Cheddar Cheese, grated |
| ½ | teaspoon | Black Pepper, ground |
| ½ | teaspoon | Caraway Seeds |
| ¼ | teaspoon | Garlic Powder |
| 1¼ | To 1-1/2 c Whole Wheat Flour | |
| ½ | cup | Tomato Sauce -or- Pizza Sauce |
| ½ | To 1 tb Dried Oregano | |
| 1 | cup | Raw Broccoli Pieces |
| 1 | cup | Raw Mushroom Slices |
| 8 | ounces | Part Skim Mozzarella Cheese, shredded |
Directions
Combine the water, yeast, honey and the 1 cup of whole wheat flour in a large bowl. Beat 100 times until mixture is smooth. Let rise in a warm place for 15 minutes. Add the salt, oil, Cheddar cheese, pepper, caraway seeds, garlic powder and 1-¼ to 1-½ ups whole wheat flour. Mix well and let the dough rest for 5 minutes.
Pat out the dough onto a baking sheet for 1 large pizza or divide the dough in half and make two medium-size pizzas.
Top with the pizza sauce, oregano, vegetables and mozzarella. Bake in a 400 degree oven for 15 to 20 minutes.
Serves 8
One Serving = Calories: 305 Carbohydrates: 33 Protein: 18 Fat: 12 Sodium: 430 Potassium: 378 Cholesterol: 31 Exchange Value: 2 Medium-Fat Meat Exchanges + 2 Bread Exchanges + 1 Vegetable Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.
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