Pizza Crusts

Photo: flickr user bucklava

Ingredients

tablespoon Yeast

1 tablespoon Honey

1 tablespoon Oil

cup Warm water

2 cups Whole wheat flour

2 cups White flour

1 cup Whole wheat flour

1 tablespoon Baking powder

12 ounces Beer

Preparation

FOR THIN PIZZA CRUST: Dissolve yeast in warm water and add honey. Blend in oil and flours. Knead on lightly floured surface, adding more flour if needed. Spread and pat dough out onto two 17-by-11-inch jelly roll pans.

Roll edge slightly. Top with pizza sauce, vegetables, and grated imatation mozzarella cheese. Bake at 425 for 25-30 minutes.

Makes 30 pieces(3 1/2 by3 1/2 each) THICK PIZZA CRUST: Mix all ingredients and spread in a 9-by-13-inch baking pan. Top with pizza sauce, vegetables and grated imitation mozzarella cheese. Bake at 425 for 25-30 minutes.

Makes 12pieces(3 by 3 inches each) READY-TO-BAKE CRUST: See Whole Wheat Refrigerator Roll Dough which works well for pizza, too. Follow directions given above for toppings.

Thin Pizza Crust calories 64,protein 2.1gm,carb.13.0gm,total fat 0.7gm,CSI