Healthy pizza
- 2/5 cup all purpose flour
- 3 1/2 oz whole-wheat flour
- 2 tbsp green olives
- 1 tsp dry yeast
- 1/2 cup water, warm
- 8 pcs ripe tomatoes
- 17 1/2 oz zucchini
- 3 1/2 oz portobello mushrooms, sliced
- 1 tbsp olive oil
- In a large bowl, combine flours and yeast.
- Make a well in the center of the bowl and pour in water and olive oil; start to stir using a fork gradually, pulling the flour from the sides of well.
- Stir until combined and transfer to the floured surface. Knead dough for 5 minutes or until elastic: set aside.
- Meanwhile, prepare the topping; slice tomatoes and remove seeds. Keep some tomato slices for topping, place the rest of seedless tomato and olives in food processor and pulse until smooth.
- Slice the mushrooms. Wash the zucchini and slice it using a vegetable peeler. This way, you will get really thin zucchini strips.
- Roll out the dough on floured surface and transfer onto pizza stone.
- Spread tomato mix over pizza and top with zucchinis, tomato slices, and mushrooms; you can additionally sprinkle with dried basil.
- Let the pizza stand for 20 minutes and in that time, preheat the oven to 465°F .
- Bake pizza for 15 minutes or until crust is golden around the edges.
- Serve sliced and while still hot.
- Low in saturated fat
- No cholesterol
- High in niacin
- High in riboflavin
- High in selenium
- High in thiamin
- High in vitamin C
Serve with fresh green salad.
| Preparation time: | 30 min |
| Portions: | 6 |
| Difficulty: | easy |
| Cuisine: | Italian |
| Calories: | 209.98 kcal |
| Carbohydrates: | 41.25 g |
| Cholesterol: | 0 mg |
| Sugar: | 10.12 g |
| Protein: | 8.82 g |
| Fat: | 2.92 g |
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com