| Stuffed Cheese Pizza
Categories: Diabetic, Oregano, Cheese, Broccoli, Pizza, Vegetarian, Low-cal, Vegetables, Italian, Stuffed
1 pk (or 1 tablespoon) Active Dry yeast
1/4 cup of Warm Water (110 to 115ºF.)
3 cups of Whole Wheat Flour
1/2 teaspoon of salt
1 tablespoon of dried Oregano
2 tablespoons of vegetable Oil
1 cup of water
3 cups of Part Skim Mozzarella Cheese
10 ounce package of Frozen Broccoli
2 cups of cooked Fresh Broccoli
1 cup of Pizza Sauce |
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To make the crust, dissolve the yeast in the warm water in a large bowl. Add the flour, salt, oregano, oil and 1 cup water. Mix well. Knead the dough on a lightly-floured surface for about 2 minutes, or until the dough is smooth. Place the dough in an oiled bowl. Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in bulk. Punch down the dough. Divide into two parts. Press half the dough onto the bottom of a 10-inch oiled pie pan., Sprinkle the cheese and broccoli over the dough. Press the other half of the dough into a 10-inch round. Set on top of the cheese and broccoli. Crimp the edges together. Make several slashes in the top crust. Bake in a 400ºF. oven for 20 to 25 minutes, or until golden brown. Remove from the oven. Spread on the pizza sauce. Bake for 5 minutes. Serves 8 One Serving = Calories: 282 Carbohydrates: 37 Protein: 16 Fat: 10 Sodium: 424 Potassium: 425 Cholesterol: 16 Exchange Value: 2 Medium-Fat Meat Exchanges + 2 Bread Exchanges + 2 Vegetable Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
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