Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Making homemade pizza can be a family experience when the kids are involved. Whole wheat flour and flaxseed add protein, fiber and a yummy, nutty flavor to the crust.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee all-purpose flour | ||
| 1 c. Hy-Vee whole wheat flour | ||
| 1 tbsp. wheat germ | ||
| 1 tbsp. ground flaxseed | ||
| 1 c. warm water (110 to 115 degrees) | ||
| ½ tsp. Hy-Vee sugar | ||
| 1 (1/4 oz) pkg active dry yeast (2 1/4 tsp) | ||
| 2 tbsp. Hy-Vee vegetable oil | ||
| ¼ tsp. Hy-Vee salt | ||
| Sauce options: pizza sauce, Alfredo sauce, black bean dipping sauce, sundried tomato pesto | ||
| Veggie options: broccoli florets or broccolini, red or yellow cherry tomatoes, bell pepper slices, red or green onion slices, sweet corn, zucchini or yellow summer squash slices, baby spinach leaves, guacamole | ||
| Cheese options: fresh mozzarella or soft goat cheese or shredded Monterey Jack, cheddar, Swiss or Parmesan |
Things To Grab
Directions
- In a large bowl, stir together flours, wheat germ and flaxseed; set aside.
- In a 2-cup measuring cup, combine water and sugar. Sprinkle yeast over water. Let stand for 5 minutes or until bubbles begin to appear. Stir oil and salt into yeast mixture.
- Using a wooden spoon, stir yeast mixture into flour mixture. Continue stirring to combine ingredients until dough begins to pull away from the sides of the bowl.
- Turn dough out onto a lightly floured surface. Knead in any loose flour to make a moderately stiff dough that is smooth and elastic, about 3 minutes. To knead dough, fold and push away with the heel of your hand. Turn dough and repeat until smooth.
- Shape dough into a ball. Place in a lightly greased bowl, turning once. Cover; let rise in a warm place until double in size, 45 to 60 minutes.
- Preheat oven to 400 degrees. Punch dough down. Divide dough into six portions. Roll each portion into a 6- to 8-inch circle. Spread desired sauce over dough. Top with desired veggies and cheeses.
- Transfer to a parchment-lined baking sheet and bake for 10 to 15 minutes or until bubbly.
- *Note: To freeze pizza dough, wrap individual portions in plastic wrap and freeze in a resealable plastic bag for up to 1 week. Thaw dough portions in the refrigerator for 8 to 10 hours, or at room temperature for about 3 hours, before using.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 0mg
- Sodium: 100mg
- Total Carbohydrates: 48g
- Protein: 8g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 0%
0%
Iron 15%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Back to School 2014.