• Serves
    4
  • 233
    Calories

Dietician's Tip: You can double the recipe and use the extra dough to make breadsticks or flatbread. The dough can be refrigerated for up to 24 hours before baking.

Ingredients

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 sliced tomatoes (about 3 tomatoes)
  • 2 1/2 cups chopped raw spinach
  • 1/4 cup chopped fresh basil
  • 1 tablespoon minced fresh oregano (or 1 teaspoon dried)
  • 1 tablespoon minced garlic
  • 5 black olives thinly sliced
  • 1/2 cup crumbled feta cheese

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 for a minimum of 1 hour.

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

Nutritional analysis per serving

Serving size: 1 slice (1/4th of pizza)

  • Calories 233
  • Cholesterol 12 mg
  • Monounsaturated fat 3 g
  • Saturated fat 3 g
  • Sodium 274 mg
  • Total carbohydrate 29 g
  • Dietary fiber 6 g
  • Protein 9 g
  • Serving size 1 slice (1/4th of pizza)
  • Total fat 9 g
  • Dairy foods (low-fat or fat-free) 1
  • Grains and grain products 2
  • Vegetables 2
  • Carbohydrates 2
  • Protein and dairy 1/2
  • Vegetables 2
  • Meat and meat substitutes 1
  • Nonstarchy vegetables 2
  • Starches 2
Last Updated: 05-09-2019
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