Title: Pizza Crusts
Categories: Bread
Yield: 30 Servings
| THIN PIZZA CRUST |
| 1 1/2 | tb | Yeast |
| 1 | tb | Honey |
| 1 | tb | Oil |
| 1 1/2 | c | Warm water |
| 2 | c | Whole wheat flour |
| 2 | c | White flour |
| THICK PIZZA CRUST |
| 2 | c | White flour |
| 1 | c | Whole wheat flour |
| 1 | tb | Baking powder |
| 12 | oz | Beer |
FOR THIN PIZZA CRUST: Dissolve yeast in warm water and add honey. Blend in
oil and flours. Knead on lightly floured surface, adding more flour if
needed. Spread and pat dough out onto two 17-by-11-inch jelly roll pans.
Roll edge slightly. Top with pizza sauce, vegetables, and grated imatation
mozzarella cheese. Bake at 425 for 25-30 minutes. Makes 30 pieces(3 1/2 by
3 1/2 each) THICK PIZZA CRUST: Mix all ingredients and spread in a
9-by-13-inch baking pan. Top with pizza sauce, vegetables and grated
imitation mozzarella cheese. Bake at 425 for 25-30 minutes. Makes 12
pieces(3 by 3 inches each) READY-TO-BAKE CRUST: See Whole Wheat
Refrigerator Roll Dough which works well for pizza, too. Follow directions
given above for toppings.
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Thin Pizza Crust calories 64,protein 2.1gm,carb.13.0gm,total fat 0.7gm,CSI
Units 0.1,dietary fiber 1.8gm,sodium <1mg,potassium 45mg,calcium 5mg,iron
0.4mg Thick Pizza Crust calories 107,protein 3.4gm,carb.22.6gm,total fat
0.4gm,CSI Units 0.1,dietary fiber 1.7gm,sodium 90mg,potassium 68mg,calcium
62mg,iron 0.9mg
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"The New American Diet" by Sonja L. Connor,M.S.,R.D. and William E.
Connor,M.D.