Healthy Processor Pizza Base
You can refrigerate this dough overnight and make the pizza the next day.
Servings: one 12-inch (30 cm) pizza round
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 300 |
| protein | 10 g |
| fat | 3 g |
| carbohydrate | 59 g |
| high source fibre | - |
| excellent source iron. | - |
Suggested Recipes
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1 cup (250 mL) whole wheat flour
1-1/2 cups (375 mL) all-purpose flour (approx)
1 pkg quick-rising (instant) dry yeast (or 1 tbsp/15 mL)
1 tsp (5 mL) salt
1/2 tsp (2 mL) granulated sugar
2 tsp (10 mL) olive oil
Preparation:
In food processor, combine whole wheat flour, 1 cup (250 mL) all-purpose flour, yeast, salt and sugar. With motor running, gradually pour in oil and 3/4 cup (175 mL) very hot water (125°F/50°C) and beat, adding up to 1/4 cup (50 mL) more water if necessary, just until dough begins to form ball. Process for 1 minute. Turn out onto lightly floured surface.
Knead for 5 minutes or until smooth and elastic, adding more flour if necessary; cover and let rest for 10 minutes or refrigerate for up to 2 days. On lightly floured surface, roll out dough into 12-inch (30 cm) circle.
Source
© CanadianLiving.com
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