|
Enjoy this recipe from Delicious Recipes for Diabetics.
Submitted by: Angela Murphy from Tempe, AZ
pizza dough
8-oz. can tomato sauce
1/2 t. sugar
1/4 t. pepper
1 t. garlic powder
1-1/2 t. dried thyme
3 T. grated Parmesan cheese
1 onion, finely chopped
5 Roma tomatoes, sliced
1 c. fresh spinach, chopped
1 c. shredded part-skim mozzarella cheese
Pizza Dough:
1 env. quick-rise yeast
1 c. hot water
2 T. olive oil
1/2 t. salt
3 c. all-purpose flour, divided
1 T. cornmeal
Prepare Pizza Dough: Combine yeast and water. Let stand 5 minutes. Add olive oil; salt and half of the flour. Stir to combine. Stir in remaining flour. Gather into a ball and place in oiled bowl. Turn dough over and cover with plastic wrap. Let rise 30 minutes. Brush oil over a 15"x10" jelly-roll pan or 2, 12" round pizza pans; sprinkle with cornmeal. Roll out dough; place on pan. Combine tomato sauce, sugar and seasonings; spread over dough. Top with Parmesan cheese, onion, tomatoes, spinach and shredded cheese. Bake at 400 degrees for 25 to 30 minutes, until edges are golden. Makes 10 servings.
Nutrition Per Serving: 227 calories, 7g fat, 2g sat fat, 8mg cholesterol, 346mg sodium, 32g carbohydrate, 2g fiber, 3g sugars, 9g protein. Exchanges: 2 starch; ½ med fat meat; ½ vegetable; ½ fat
| |
|
|
Prepare Pizza Dough: Combine yeast and water. Let stand 5 minutes. Add olive oil; salt and half of the flour. Stir to combine. Stir in remaining flour. Gather into a ball and place in oiled bowl. Turn dough over and cover with plastic wrap. Let rise 30 minutes. Brush oil over a 15"x10" jelly-roll pan or 2, 12" round pizza pans; sprinkle with cornmeal. Roll out dough; place on pan. Combine tomato sauce, sugar and seasonings; spread over dough. Top with Parmesan cheese, onion, tomatoes, spinach and shredded cheese. Bake at 400 degrees for 25 to 30 minutes, until edges are golden. Makes 10 servings.
Nutrition Per Serving: 227 calories, 7g fat, 2g sat fat, 8mg cholesterol, 346mg sodium, 32g carbohydrate, 2g fiber, 3g sugars, 9g protein. Exchanges: 2 starch; ½ med fat meat; ½ vegetable; ½ fat
|
|
|