| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime3 |
8 |
servings |
INGREDIENTS
| 2 |
c |
Warm water; (105 to 150F) |
| 2 |
ts |
Honey |
| 2 |
pk |
Active dry yeast; (2 tsp.) |
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
| 3 1/2 |
c |
Unbleached white flour |
| 2/3 |
c |
Whole wheat flour |
INSTRUCTIONS
MAKES 8 PIZZA CRUSTS DAIRY-FREE
Use with Veggie Pizza. (See separate recipe.)
In large bowl, combine water, honey and yeast. Let stand until foamy, about
5 minutes. Stir in oil and salt.
Gradually stir in white flour and enough wheat flour to make a firm, soft
dough. Turn out onto a lightly floured surface and knead until dough is
smooth and elastic, about 8 to 10 minutes, adding additional white flour as
needed to prevent it from sticking.
Put dough into greased bowl and turn to coat. Cover with plastic wrap and
let rise in a warm draft-free place until doubled in bulk, 1 1/2 to 2
hours. Punch down dough and refrigerate until ready to use (up to 2 days).
Per crust: 259 cal.; 7g prot.; 2g total fat (0 sat. Fat); 51g carb.; 0
chol.; 136mg sod.; 3g fiber
Converted by MC_Buster.
Recipe by: Vegetarian Times, January 1999, page 47
Converted by MM_Buster v2.0l.
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