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Wheaty Pizza Dough

Source of Recipe

Diabetic Cooking Magazine – 2002
WW Points
Exchanges
Makes 8 slices

3/4 c. warm water (110º F)
1 pkg. (1/4 oz.) active dry yeast (2-1/4 tsp.)
1 T. extra-virgin olive oil
1 c. unbleached all-purpose flour
1 c. whole-wheat flour
Unbleached all-purpose flour, as needed

In a large 4-6 qt. bowl dissolve yeast in water by stirring. Add olive oil. Spooon flour lightly into cup measure placed on sheet of waxed paper, level with a straight-edge. Add to yeast wate mixture. Stir with large spoon until dough forms loose mass. Dip hands into extra all-purpose flour, if needed, to keep dough from sticking.

Knead dough in bowl 3-5 minutes or until dough comes together, all flour is absorbed and dough is smooth and elastic. Lift dough with one hand (bowl doesn’t need to be washed, spray bowl lightly with cooking spray. Return dough to bowl and turn over once so oiled side is up.

Cover bowl with plastic wrap and let rise in a warm place 85º) 45 minutes to 1 hour or until doubled and impression made by pressing dough with finger remains.

When ready to roll dough….DO NOT KNEAD. Turn dough out on lightly floured surface, scraping bits of dough from bowl, and pat into a circle. Roll with rolling pin into a 15-in. circle, flouring as needed.

One slice equals: 125 calories (from fat 15%)…2 gm fat (trace Saturated)…23 gm carbohydrate…trace cholesterol…2 gm fiber…4 gm protein…2 mg sodium ++++ Exchanges: 1-1/2 starch…1/2 fat ++++ WWP: 3