Soooo good! And only 70calories per slice (at an average of 8 slices, and sauce that has 60cal. per 1/2 cup), it's fantastic. Although I did burn the bottom of the pizza the first time I made it, this pizza tastes just as good as the market restaurant I went to in central Toronto; a thin crust delight that's sure to please. (Note: Add 1/2 a tsp. more yeast for bigger crust)
- 2 1⁄3 cups whole wheat flour
- 1⁄2 teaspoon sugar substitute
- 1 teaspoon salt
- 1 teaspoon yeast
- 1 tablespoon milk
- 1 cup warm water
- 1⁄2 teaspoon sage (optional)
- 3⁄4 teaspoon paprika (optional)
- 1⁄4 teaspoon garlic powder (optional)
- 1⁄4 teaspoon pepper (optional)
- 1⁄2 teaspoon oregano (optional)
- 1⁄2 teaspoon basil (optional)
- Combine warm water, milk, and yeast in small bowl and let sit 5 minutes.
- In larger bowl, combine flour, sugar, salt and optional seasoning ingredients.
- Thoroughly mix in wet ingredients until at dough like state (or, if bread machine available, choose dough setting and place all ingredients in machine).
- If mixed by hand, let rise in warm area for 1/2 to 1 hour.
- Preheat oven to 445-460 degrees farenheit (based on the thickness of your pizza).
- Divide dough in half, shape into two 9 to 10 inch pizzas. You may want to allow the dough to rise for 5-10 extra minutes.
- Spread o 3/4 to 1 cup sauce.
- Set in oven for 10-12 minutes.
- Enjoy your delicious pizza!
I really enjoyed this pizza dough. There is something really satisfying about making your own pizza dough, and I plan to make this one again. I didn't use the brown sugar, sage, paprika or pepper (of the optional ingredients). I did, however, add a teaspoon of Italian seasonings to the flour mixture. I doubled the amount of yeast to 1 teaspoon, also. I used reduced fat mozzarella cheese & regular pepperoni, with a sprinkling of green onion. I used Ragu pizza sauce (tasty with no added sugar, which is always a plus for me). I used non-fat milk as that is what I had in the fridge. I baked at 445*F in my convection oven for 10 minutes - it was perfect. I let the dough rise for about an hour and a half in a well-oiled, covered bowl. I scored the dough after I rolled it out to about 16". I made one large pizza versus two small ones. Tasty and filling and fun! I highly recommend this recipe! Made for I Recommend Tag Game.
Easy to make and super Yummy:) I added a1/4 tsp of onion powder in addition to all of the optional seasonings, and instead of 2 pizzas we made 5 personal pizzas for make your own pizza night. I rolled mine out fairly thin and heaped on veggies and the crust held up great! The kids loved it too.This ones a keeper.