Thin Crust Whole Wheat Veggie Pizza - 20.7g Carbs, 2g Fiber, 1.2g Sugar
From: dLife
A delicious pizza made with whole wheat crust and topped with tasty veggies.
Prep Time: 30 min
Cook Time: 25 min
Difficulty: INTERMEDIATE
Servings: 8
1 cup white all purpose flour, divided
1/2 cup whole wheat flour
1 tsp Yeast, baker's, dry active
1 1/2 tsp ground basil leaves, divided
1/8 tsp salt
1 Tbsp olive oil
1 medium garlic cloves, minced
1/2 cup cold water (120 - 130 degrees F)
1 tsp yellow cornmeal
1/2 cup no-salt tomato sauce
1 cup fresh mushroom slices
1/2 cup sliced zucchini
1/3 cup fresh chopped green onion
1 cup shredded mozzarella cheese
1/4 tsp hot red pepper flakes
2 Tbsp olive oil
1. Preheat oven, with rack at lowest position, to 400 degrees F.
2. Lightly coat baking sheet with cooking spray. Sprinkle with cornmeal.
Set aside.
3. Combine 1/2 cup all-purpose flour, whole wheat flour, yeast, 1 teaspoon basil, and salt.
4. In small cup, whisk oil with garlic. Add to flour mixture.
5. Add warm water. Stir. Add 1/4 cup all-purpose flour and mix until dough
is smooth and slightly sticky. Add additional flour as necessary until
dough does not stick to your hands.
6. On lightly floured surface, knead dough 5 minutes. Shape dough into
ball. Cover with clean towel. Allow to rest 10 minutes.
7. On lightly floured surface, roll dough with rolling pin into large
square. Transfer to prepared baking sheet.
8. In small bowl, blend tomato sauce and 1/2 teaspoon basil. Spread
sauce evenly over crust.
9. Top with mushrooms, zucchini, green onions, and mozzarella. Sprinkle
with crushed red pepper to taste.
10. Brush olive oil on edges of crust.
11. Bake 20 - 25 minutes, until crust is golden brown and cheese is
melted.
Servings: 8
Serving Size: 1 piece
Nutrition per Serving:
183.2 Calories, 8.5g Total Fat, 2.5g Saturated Fat, 6g Unsaturated Fat,
20.7g Total Carbs, 2g Dietary Fiber, 1.2g Sugars, 162.1mg Potassium,
7.5g Protein, 126.1mg Sodium
Dietary Exchanges: 1 1/4 Fat, 1/2 Meat, 1 Starch, 1/2 Vegetable
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