| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pizza, Basics & es, Low cholest, Low fat | 8 | Servings | ||
INGREDIENTS
| 1 | ts | Light honey |
| 1 | c | Lukewarm water; (98-100 degrees F) |
| 1 | pk | Active dry yeast |
| 2 | c | Whole wheat or unbleached flour |
| 1 | ts | Olive oil |
| 1/2 | ts | Herbal salt substitute |
| Flour; for dusting board | ||
| Safflower oil; for coating bowl |
INSTRUCTIONS
In a large mixing bowl, combine honey, the warm water, and yeast, and stir until yeast dissolves. Let mixture stand, uncovered, at room temperature for 5 minutes. Stir in 1 cup of the flour and mix well. Let batter rise for 20 minutes, then stir down and add remaining flour, oil, and salt substitute. Lightly flour a counter or breadboard and turn dough onto it. Knead dough for 5 minutes, flouring lightly as needed to prevent stickiness. Dough should be smooth and elastic. Lightly oil a large bowl and place dough into it. Cover with a dish towel and let rise for 30 minutes. Punch down, then divide into 4 balls and roll into rounds. Dough is now ready to use for pizza. Makes 4 small pizza crusts. Per serving: 114 Calories; 1g Fat (9% calories from fat); 5g Protein; 23g Carbohydrate; 0mg Cholesterol; 3mg Sodium NOTES : Use this easy recipe for all bread dough pizzas. Begin making it about 2 hours before you want to serve the pizza, since the dough needs time to rise. Recipe by: Ron West Posted to Bakery-Shoppe Digest by Ron West <ronwest@centex.net> on Feb 5, 1998
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