This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"Blues is to jazz what yeast is to bread. Without it, it's flat. " -Carmen McRae, Singer
Using whole wheat pizza dough for pizza recipes is a great way to get extra fiber. The dough has more body than regular pizza dough and a mellow, sweet flavor. And it adds 6 grams of fiber to your diet!
Servings: 4 | Serving size: enough dough for 4 individual pizzas
Cooking Time: 30 Minutes
This recipe can be multiplied or divided by 2. This dough will keep for about 36 hours in the refrigerator if wrapped tightly in plastic wrap. It will not be as good as fresh.
Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended. Let the mixture stand for about 5 - 7 minutes until foamy.
Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.
Continue to mix by hand until a dough ball forms and all the flour is well blended.
Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 – 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.
Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.
Serving size: 1 pizza
|Calories 285||Calories from Fat 11|
|% Daily Value|
|Total Fat 1g||2%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 62g||21%|
|Dietary Fiber 8g||32%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 2%||Iron 18%|
|Vitamin K 1mcg||Potassium 283mg|
|Magnesium 87 mg|