You can double the recipe and use the extra dough for making breadsticks or flatbread. The dough can be refrigerated for up to 24 hours before baking.

Serves 6

Ingredients:

Whole-grain pizza dough:

       
  • 1 teaspoon active dry yeast
  •    
  • 3/4 cup warm water
  •    
  • 3/4 cup whole-wheat flour
  •    
  • 2 tablespoons barley flour
  •    
  • 2 teaspoons gluten
  •    
  • 1 tablespoon oats
  •    
  • 1 tablespoon olive oil

Toppings:

       
  • 2 1/2 cups chopped spinach
  •    
  • 2 1/2 cups sliced tomatoes
  •    
  • 1/4 cup chopped basil
  •    
  • 1 tablespoon minced oregano
  •    
  • 1 tablespoon minced garlic
  •    
  • 1 teaspoon black pepper
  •    
  • 2 ounces fresh mozzarella

Directions:

To make dough, dissolve yeast in warm water, let sit 5 minutes. Mix dry ingredients together. Add oil and water-yeast mixture. Knead for 10-15 minutes for best texture. An electric mixer is helpful, but not necessary.

Let dough rise in refrigerator for a minimum of 1 hour.

Preheat oven to 450 F. Roll out dough ball on floured surface to 1/4-inch thickness. Place dough on baking sheet or pizza peel. Top with spinach, tomatoes, basil, oregano, garlic, black pepper and mozzarella. Bake for 10-12 minutes, or until cheese melts and crust is crisp.

Nutritional Analysis (per serving)

Serving size: 1 slice (1/6th of pizza)
  • Total carbohydrate: 20 g
  • Dietary fiber: 4 g
  • Sodium: 83 mg
  • Saturated fat: 1 g
  • Monounsaturated fat: 2 g
  • Total fat: 5 g
  • Cholesterol: 6 mg
  • Protein: 7 g
  • Calories: 144
  • Fats and oils: 1
  • Grains and grain products: 1
  • Vegetables: 1
  • Carbohydrates: 1
  • Fats: 1
  • Vegetables: 1
  • Nonstarchy vegetables: 1
  • Starches: 1
Last Updated: 2014-04-17
content provided by mayoclinic.com
© 1998-2016 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved.