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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
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

The refrigerator light goes on...

Using whole wheat pizza dough for pizza recipes is a great way to get extra fiber. The dough has more body that regular pizza dough and a mellow, sweet flavor. And it adds 6 grams of fiber to your diet!

Wheat Flours

Any grain that has been finely ground is technically a flour.

The most popular flour is all-purpose wheat flour, also known as white flour. It is manufactured by crushing wheat berries between large steel rollers. Most white flour is mass produced in industrial quantities with the production process taking place at high temperatures, which both destroys the wheat germ and removes the outer bran layer. All that is left is the endosperm. The result is the loss of many vitamins and nutrients. Wheat Flours 


 

Whole Wheat Pizza Dough



Servings = 4 | Serving size =enough dough for 4 individual pizzas

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

This recipe can be divisible 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.

1 cup warm water
1 tsp dry active yeast
4 tsp honey
2 cups whole wheat flour
1/2 cups all purpose flour
1/2 tsp salt

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.

Nutrition Facts

Serving size = 1 pizza

Servings = 4

.

Amount Per Serving

Calories 285 Calories from Fat 11
  % Daily Value
Total Fat 1g 2%
    Saturated Fat 0g 0%
    Monounsaturated Fat 0g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 295mg 12%
Total Carbohydrates 62g 21%
    Dietary Fiber 8g 32%
    Sugars 6g  
Protein 10g  
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 18%
Vitamin K 1 mcg Potassium 283 mg
Magnesium 87 mg