| previous | next |
Title: Whole Wheat Pizza
Categories: Diabetic Vegetable Vegetarian Main
Yield: 8 Servings
| 1 | c | Warm Water (110 to 115 degrees) |
| 1 | pk | (or 1 tablespoon) Active Dry Yeast -or- |
| 1 | Ck Yeast | |
| 1 | tb | Honey |
| 1 | c | Whole Wheat Flour |
| 1/2 | ts | Salt |
| 1 | tb | Vegetable Oil |
| 4 | oz | Cheddar Cheese, grated |
| 1/2 | ts | Black Pepper, ground |
| 1/2 | ts | Caraway Seeds |
| 1/4 | ts | Garlic Powder |
| 1 1/4 | To 1-1/2 c Whole Wheat Flour | |
| 1/2 | c | Tomato Sauce -or- Pizza Sauce |
| 1/2 | To 1 tb Dried Oregano | |
| 1 | c | Raw Broccoli Pieces |
| 1 | c | Raw Mushroom Slices |
| 8 | oz | Part Skim Mozzarella Cheese, shredded |
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 1-1/4 to 1-1/2 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.
| previous | next |