Clean Eating Pizza
Adapted from The Gracious Pantry whose website is awesome and jam packed with clean eating recipes. Her journey through changing her eating habits and weight loss is so interesting to read about. She is real, has setbacks, and keeps plugging away. My husband and son chowed down on this pizza. (I did put cheese on their half per their request and kept mine cheese free except for the parmesan at the end)
Clean Eating Pizza Recipe
(Makes 12 servings) Ingredients
Pizza Dough
1 package active dry yeast
1 cup warm water
2 cups whole wheat flour(use ww pastry flour if you want a lighter, fluffier, thiner crust, I like a thick crust)
1/4 cup ground flax seed
1 teaspoon salt
1 tablespoon honey
2 Tbsp. italian herb spice.
2 Tbsp. garlic powder
Pizza Sauce
1 can tomato sauce
1 Tbsp. italian herb spice
1/2 Tbsp. garlic powder
Pizza Toppings
You can used any toppings you like, but this recipe calls for:
2 red/green bell peppers
3 small zucchini
1 package sliced mushrooms
1 red onion
1 cup of black beans
1/2 package prepared fresh spinach(fresh from the garden for us, I love having a garden!)
24 tsp. parmesan cheese. (Weird measurement, but I’ll explain below)
Directions
(Preheat oven to 350 degrees F.)
Step 1 – Place the yeast in a large mixing bowl, and add water. Set aside.
When the dough has set, spray a cookie sheet with a light coat of olive oil spray, and press your dough out until it covers the cookie sheet. This may take a few minutes. Place in your preheated oven for about 15 minutes, or just until dough is cooked through. Try not to let the edges brown. It may help to lightly lay some aluminum foil over it as it bakes.
Step 4 - Make the sauce. When the dough is finished baking, remove it from the oven, and spread the sauce over the crust. (Careful, the pan is hot!) Distribute your veggies evenly over the sauce and dough, and return the entire thing to the oven. Bake for approximately 20 – 30 minutes, or until vegetables are cooked.
Again, you may want to use some foil over the top as it bakes to keep the edges of the dough from getting to brown.
When the pizza is finished baking, remove from oven, allow to cool slightly, and cut into twelve pieces.
Each piece should then be sprinkled with 2 tsp. parmesan cheese, after being served on a plate. (That’s why I said 24 tsp. – easier if you add it after you’ve put the pieces on a plate)
Freezing Instructions: Bake the crust for 10 minutes. Cool completely. It’s best to freeze the dough without any toppings. But if you really want a “ready-to-go” pizza, add all toppings except the basil and tofu. Cover with plastic wrap and freeze for up to 3 months.
Enjoy!
Nutritional Content
1 serving= 1 slice
Calories:143
Total Fat: 3gm
Saturated Fats: 1gm
Trans Fats: 0gm
Cholesterol: 3gm
Sodium: 285mg
Carbohydrates: 25gm
Dietary fiber: 5gm
Sugars: 5gm
Protein: 8gm
Estimated Glycemic Load: 12
Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.
(Makes 12 servings) Ingredients
Pizza Dough
1 package active dry yeast
1 cup warm water
2 cups whole wheat flour(use ww pastry flour if you want a lighter, fluffier, thiner crust, I like a thick crust)
1/4 cup ground flax seed
1 teaspoon salt
1 tablespoon honey
2 Tbsp. italian herb spice.
2 Tbsp. garlic powder
Pizza Sauce
1 can tomato sauce
1 Tbsp. italian herb spice
1/2 Tbsp. garlic powder
Pizza Toppings
You can used any toppings you like, but this recipe calls for:
2 red/green bell peppers
3 small zucchini
1 package sliced mushrooms
1 red onion
1 cup of black beans
1/2 package prepared fresh spinach(fresh from the garden for us, I love having a garden!)
24 tsp. parmesan cheese. (Weird measurement, but I’ll explain below)
Directions
(Preheat oven to 350 degrees F.)
Step 1 – Place the yeast in a large mixing bowl, and add water. Set aside.
Step 2 – Chop and prepare all your toppings.
Step 3 – Make the dough. Combine all dough ingredients with the yeast mixture. Knead until you have a nice firm ball of dough. Let stand, covered with a towel, for about 10 minutes.
When the dough has set, spray a cookie sheet with a light coat of olive oil spray, and press your dough out until it covers the cookie sheet. This may take a few minutes. Place in your preheated oven for about 15 minutes, or just until dough is cooked through. Try not to let the edges brown. It may help to lightly lay some aluminum foil over it as it bakes.
Step 4 - Make the sauce. When the dough is finished baking, remove it from the oven, and spread the sauce over the crust. (Careful, the pan is hot!) Distribute your veggies evenly over the sauce and dough, and return the entire thing to the oven. Bake for approximately 20 – 30 minutes, or until vegetables are cooked.
Again, you may want to use some foil over the top as it bakes to keep the edges of the dough from getting to brown.
When the pizza is finished baking, remove from oven, allow to cool slightly, and cut into twelve pieces.
Each piece should then be sprinkled with 2 tsp. parmesan cheese, after being served on a plate. (That’s why I said 24 tsp. – easier if you add it after you’ve put the pieces on a plate)
Freezing Instructions: Bake the crust for 10 minutes. Cool completely. It’s best to freeze the dough without any toppings. But if you really want a “ready-to-go” pizza, add all toppings except the basil and tofu. Cover with plastic wrap and freeze for up to 3 months.
Enjoy!
Nutritional Content
1 serving= 1 slice
Calories:143
Total Fat: 3gm
Saturated Fats: 1gm
Trans Fats: 0gm
Cholesterol: 3gm
Sodium: 285mg
Carbohydrates: 25gm
Dietary fiber: 5gm
Sugars: 5gm
Protein: 8gm
Estimated Glycemic Load: 12
Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.
Comments
Post a Comment