How can I make a homemade healthy pizza?
we made awesome pita pesto pizzas the other night
take a pita and put under the broiler till just crispy turn bread and repeat, remove from broiler.
spread pesto sauce (store bought is ok) on the pita top with sliced fresh tomatoes and feta cheese.
Return to broiler for 2 or 3 minutes till cheese starts to melt.
Easy, quick, healthy, and delicious
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Yeast Free Pizza Crust & Homemade Pizza Printed from COOKS.COM
CRUST:
2 c. flour (Whole wheat or usually do 1/2 white 1/2 whole wheat flour)
1 tsp. salt
2 tsp. baking powder
2/3 c. water
1/4 c. vegetable oil
PIZZA:
Tomato sauce (I used spaghetti sauce)
Ground pork or hamburger, browned (Optional)
Chopped onion
Vegetables of your choice
1/2 tbsp. pizza seasoning
Mushrooms
Shredded pizza cheese
Mix flour, salt, baking powder and water.
Knead on floured counter just until workable and spreadable, about 2 minutes.
Place dough into pizza pan, with fingers spread vegetable oil on crust (helps so tomato sauce won’t soak in crust).
Spread on top the following: tomato sauce with pizza seasoning, meat and/or vegetables of your choice, mushrooms and cheese
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I have a whole wheat pizza dough recipe that I love to use, it’s from The Ultimate Pizza by Pasquale Bruno. It’s an old book so not sure if it’s still in print. Anyhow, here’s the recipe:
Whole-Wheat Pizza Dough
Makes two 12-inch pizza shells or four 8-9 inch shells
1/2 cup warm water (105-115 degrees F)
1 1/4 ounce envelope (2 1/2 teaspoons ) active dry yeast
2 teaspoons honey
2 Tablespoons olive oil
2 1/2 cups unbleached all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
3/4 cup cool water
In a large bowl, combine the warm water, yeast and honey. Stir to dissolve the yeast. Let stand for 10 minutes or until it is foamy. Stir in the olive oil and salt.
Add the flours to the bowl and stir to combine. Add the cool water. Blend and mix until a dough is formed.
Turn the dough out of the bowl onto a work surface and knead for 6-8 minutes or until it is smooth and elastic.
Place the dough in a lightly oiled bowl, turning it twice to coat it with oil. Cover the bowl with plastic wrap and a kitchen towel. Let rise for 45 minutes.
Punch down the dough. Divide and shape it into two or four equal balls. Place the dough balls into a lightly floured freezer bags (or on a cookie sheet and cover tightly with plastic wrap) and refrigerate for 2 hours or overnight. Remove the dough from the refrigerator at least 1 hour before baking.
My notes: I usually skip the whole last step of placing in a freezer bag, once I punch the dough down I cover it again in plastic wrap and stick the whole bowl in the fridge. This dough makes a crust that browns nicely. I usually parbake the crust for a few minutes in the oven before I put the toppings on, makes for a better crust that isn’t soggy.