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The other day we were talking about the health benefits of home made pizza over restaurant pizza, after eating at Pizza Hut.
Here are the recipes that I use......
No Yeast Homemade Pizza Dough {Low Sodium}
Yields 1-12” pizza
1 1/2 C BREAD FLOUR
2 Tbsp MRS. DASH ex.(GARLIC & HERB, SOUTHWEST, etc...)
2 Tbsp CANOLA OIL
1/2 C WATER
Mix the dry ingredients together, add in the water and 2 tbsp of canola oil, mix.
Knead the dough for a few minutes and form a ball.
Place the dough ball on a pizza pan, spray 1 Tbsp of Canola oil over the dough and roll it out or use your hands.
Crimp up the sides of your dough to form the well for all of your fabulous toppings. Prebake the dough in the oven for 5 minutes @ 425 °.
Bake the pizza on the center rack of your oven for 20 minutes (crispier crust) or 15 minutes (if you like your cheese less brown and all melty)@ 425º.
Crust Nutrition Information
(full crust)
600 calories
0g fat
0mg cholesterol
0mg sodium
132g carbs
6g fiber
6g sugar
18g protein
EASY PIZZA SAUCE
15 oz. No Salt Added tomato sauce or NSA crushed tomato's
1 tsp. minced garlic
1 tsp. crushed dried oregano
1 tsp. dried basil
1/4 tsp. Worchestershire sauce
1/4 tsp. tobasco
2 tsp. salt substitute
dash black pepper
Store in fridge or freezer.....
Pizza Sauce Nutrition Information
(per Tablespoon)
7.3 calories
0g fat
0mg cholerterol
3.5mg sodium
1.5g carbs
.5g fiber
.8g sugar
.3g protein
I rarely use more than 3/8 Cup when I make half a crust recipe.
I usually cut the crust recipe in half and roll it out with a marble rolling pin and still get a 12" crust that's nice and thin. It will bake up really crispy doing it that way and cuts the calories in half.
The sauce recipe will fill 2 pint jars and will last me for a while.
It's the same sauce I use for spaghetti as well.....
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 Comments
What herb did you use and did you like it in the pizza?
13 Apr 16 by member: tiny beast
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I just added the nutrition information with the recipe's.
13 Apr 16 by member: Scout1idf
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@Tiny Beast....... The garlic and herb is good but sometimes I'll use Southwest Chipotle if I want it a little hotter.......... Most of the time I use dried herbs and spices like basil, oregano, Italian spices and crush them before adding to the flour. A little salt substitute and black pepper as well. Sometimes I add minced garlic from a jar. It doesn't add much liquid so the dough still comes out fine......... I roll it out on the counter with the marble rolling pin using as little flour as possible.
13 Apr 16 by member: Scout1idf
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o.k. thanks for the tips. I am not sure if you know this, but be careful with salt substitute it can raise your potassium level. The reason I know this is because I use to work with dietitians. I was there secretary.
14 Apr 16 by member: tiny beast
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Thanks for the tip. So far my blood tests have been fine with the Potassium levels, but I'll keep an eye on it.
14 Apr 16 by member: Scout1idf
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