| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Italian, Vegetables, Low-cal, Vegetarian, Pizza |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
(or 1 tablespoon) Active Dry Yeast |
| 1/4 |
c |
Warm Water (110 to 115 degrees) |
| 3 |
c |
Whole Wheat Flour |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Dried Oregano |
| 2 |
tb |
Vegetable Oil |
| 1 |
c |
Water |
| 3 |
c |
Part Skim Mozzarella Cheese, grated |
| 10 |
oz |
Package Frozen Broccoli Spears, defrosted and chopped -or- |
| 2 |
c |
Cooked Fresh Broccoli, chopped |
| 1 |
c |
Pizza Sauce |
INSTRUCTIONS
To make the crust, dissolve the yeast in the warm water in a large bowl.
Add the flour, salt, oregano, oil and 1 cup water. Mix well. Knead the
dough on a lightly-floured surface for about 2 minutes, or until the dough
is smooth. Place the dough in an oiled bowl. Cover with a damp towel and
let rise in a warm place for 1 hour, or until doubled in bulk.
Punch down the dough. Divide into two parts. Press half the dough onto
the bottom of a 10-inch oiled pie pan., Sprinkle the cheese and broccoli
over the dough. Press the other half of the dough into a 10-inch round. Set
on top of the cheese and broccoli. Crimp the edges together. Make several
slashes in the top crust.
Bake in a 400-degree oven for 20 to 25 minutes, or until golden brown.
Remove from the oven. Spread on the pizza sauce. Bake for 5 minutes.
Serves 8
One Serving = Calories: 282 Carbohydrates: 37 Protein: 16 Fat: 10 Sodium:
424 Potassium: 425 Cholesterol: 16
Exchange Value: 2 Medium-Fat Meat Exchanges + 2 Bread Exchanges + 2
Vegetable Exchanges
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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