Whole Wheat Pizza
 
Author:
Recipe type: Pizza
Serves: 8
Ingredients
  • 1 Cup warm water (110 to 115 degrees)
  • 1 package (or 1 Tablespoon) active dry yeast; or
  • 1 cake yeast
  • 1 Tablespoon honey
  • 1 Cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 Tablespoon vegetable oil
  • 4 ounces Cheddar cheese, grated
  • 1/2 teaspoon black pepper, ground
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon garlic powder
  • 1 1/4 to 1 1/2 Cups whole wheat flour
  • 1/2 Cup tomato sauce or, pizza sauce
  • 1/2 to 1 Tablespoon dried oregano
  • 1 Cup raw broccoli pieces
  • 1 Cup raw mushroom slices
  • 8 ounces part skim mozzarella cheese, shredded
Instructions
  1. Combine the water, yeast, honey and the 1 cup of whole wheat flour in a large bowl.
  2. 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 1-1/4 to 1-1/2 ups whole wheat flour. Mix well and let the dough rest for 5 minutes.
  3. 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.
  4. Bake in a 400 degree oven for 15 to 20 minutes.
  5. Serves 8.
  6. 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
Notes
Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.