Wheat Pizza Crust

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Who doesn’t love pizza?  I mean, pizza is as American as baseball and apple pie, right?  Unfortunately, it is also really fattening.  There are some ways, however, to make it a little healthier – for starters, making it at home.  Here are a few more tips:

  • Use a whole wheat crust (like this recipe!), by using all or even just half whole wheat flour.  This will give you more fiber in the crust, which can help you to feel more full.
  • Watch the meat toppings.  Toppings like sausage and pepperoni can be really fattening.  Opt for a leaner option like chicken, use a turkey pepperoni, or skip the meat and just have a vegetarian pizza.
  • Go easy on the cheese.  While cheese is an excellent source of calcium, it is also really high in fat.  Also, opt for cheese made with 2% milk or that is naturally lower in fat, such as mozzarella cheese.
  • Load up on the veggies!  Veggies are naturally low in calories and high in fiber and nutrition.  You can’t go wrong with adding vegetables to your pizza.

Check out this recipes for whole wheat pizza.  It does take several hours to make since you have to let it rise, but it is really easy and delicious!

Wheat Pizza Crust, from Allrecipes

Ingredients

1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour

Directions

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 500 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Cook dough for 5 minutes, then remove from oven and top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables. Bake at 425 degrees F for 7-10 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

**Dough makes 2 pizzas.  Nutrition per 1/12 of recipe:  136.6 calories, 1.7g fat, 0.2g saturated fat, 0 mg cholesterol, 2.1mg sodium, 26.9g carbohydrates, 2.9g fiber, 0.5g sugars, 4.4g protein

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