Pizza - Yeast Crust (Diabetic) from Healthy Diabetic Recipes

Pizza - Yeast Crust (Diabetic) Recipe

Recipe Ingredients:

1.00 ts Active dry yeast
0.50 c Warm water (110 degrees F)
0.50 tb Olive oil (1 1/2 teasp.)
Nonstick vegetable spray
1.00 c Tomato sauce
0.50 oz Romano cheese freshly grated
-freshly grated
1.00 c Sliced mushrooms

GREEK TOPPING

Fresh spinach
20.00 Black olives pitted & sliced

VEGETARIAN TOPPING

2.00 c Assorted vegetables, chopped
0.25 c Fresh grated Parmesan cheese
1.00 c Tomato sauce
-mozzarella cheese
1.00 Green pepper, sliced
0.50 ts Honey
0.25 ts Salt (optional)
1.25 c Unbleached all-purpose flour
pose flour, ¥

CHEESY TOPPING

0.75 c Part-skim ricotta cheese
2.00 oz Part-skim mozzarella cheese
2.00 cl Garlic, minced
Oregano and basil
1.00 c Tomato sauce
1.00 c Crumbled Feta cheese
1.00 c Sliced or diced tomato
1.00 c Tomato sauce
-and steamed
** BASIC ITALIAN TOPPING **
1.00 c Freshly grated low-fat
1.00 c Sliced fresh mushrooms
Oregano and basil

Recipe Instructions:

CRUST: Preheat oven to 350 degrees F.
In a medium bowl, dissolve yeast and honey in
water. Let stand until bubbly, about 5 to 10 minutes.
Add salt (if desired), oil, and 1/2 cup flour. Stir
thoroughly.
Add remaining flour gradually. As dough thickens,
mix flour in with hands.
Turn dough onto lightly floured surface and knead
until smooth and elastic, about 5 minutes. Place
dough in bowl coated with nonstick spray, cover, and
let rise in a warm, draft-free place for about 45
minutes.
Punch dough down and knead again for several
minutes on a lightly floured surface.
Roll dough to fit a 12-inch pizza pan. Coat pan
with nonstick spray. Spread dough onto pan.
Place toppings on pizza, beginning with tomato
sauce, and bake in top third of oven for 10 to 12
minutes or until crust is golden and cheese has
melted. Makes 1 - 12-inch pizza, 8 servings.

Nutritional information per 1/8 pie (crust only):
calories - 74, protein - 2 gm., fat - <1 gm.,
carbohydrates - 14 gm., cholesterol - 0, sodium - 62
mg., potassium - 27 mg., fiber - 0.3 gm. Diabetic
Exchanges: Starch/Bread - 1.
NOTE: This recipe makes 1 thin crust.

Nutritional information for crust with Cheesy
Topping per 1/8 pie serving: calories - 145, protein
~ 8 gm., fat - 5 gm., carbohydrates - 19 gm.,
cholesterol - 13 mg., sodium - 284 mg., potassium -
208 mg., fiber - 0.5 gm. Diabetic Exchanges:
Starch/Bread - 1, Medium-Fat Meat - 1.

Nutritional information for crust with Greek
Topping per 1/8 pie serving: calories - 154, protein
~ 6 gm., fat - 7 gm., carbohydrate - 19 gm.,
cholesterol - 17 mg., sodium - 471 mg., potassium -
237 mg., fiber - 1 gm. Diabetic Exchanges:
Starch/Bread - 1, Vegetable - 1, Fat - 1.

Nutritional information for crust with Vegetarian
Topping per 1/8 pie serving: calories - 125, protein
~ 5 gm., fat - 2 gm., carbohydrates - 23 gm.,
cholesterol - 2 mg., sodium - 321 mg., potassium - 221
mg., fiber - 1.4 gm. Diabetic Exchanges: Starch/Bread
- 1, Vegetable - 2.

Nutritional information for crust with Basic
Italian Topping per 1/8 pie serving: calories - 150,
protein - 6 gm., fat - 5 gm., carbohydrates - 20 gm.,
cholesterol - 8 mg., sodium - 284 mg., potassium - 197
mg., fiber - 0.6 gm. Diabetic Exchanges: Starch/Bread
- 1, Vegetable - 1, Fat - 1.

FROM: The U.C.S.D. Healthy Diet for Diabetics by:
Susan Algert, M.S., R.D., Barbara Grasse, R.D.,
C.D.E., Annie Durning, M.S.,R.D. copyright 1990.
Formatted to MM by Trish McKenna.

Servings: 8

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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