| Portabello
Pizza |
| 1c - Our sauce pre-made (click here
for recipe) (13mg
per/serving) 3/4c - Bread Flour 3/4c - Wheat Flour (may use all Bread Flour if you wish) 1pk - Splenda Sweetener 1T - Olive Oil (May substitute or mix Edova for less trans.) 1c - Warm Water 1 1/2c - Portabella Mushrooms (DO NOT use Pepperoni's, Sausage, etc. on this Pizza) 1/4 onion 2/3c - mozzarella shredded cheese (package says 170mg sodium/serving) 1T - Lower Salt Parmesan Grated cheese (package says 70mg sodium/serving) (you can reduce sodium & fat if you can locate or order unsalted mozzarella cheese! OUR MAKE YOUR OWN IN AN HOUR here)) |
| Directions Mix your yeast, splenda and olive oil in the warm water and stir until the yeast is dissolved. Mix this mixture with your flour and stir until blended, should be a dry mixture. You may need to add flour or water to keep the mixture dry enough or moist enough that you can work it with floured hands. Kneed the dough with flour hands for abou 4 or 5 minutes and form into a ball. Spray a pizza pan with No Sodium cooking spray and place the dough ball in the center of the pan. With flowered hands push the dough out to the enges of the pan turning once and re-flouring hand to help spread it. Place the dough in a warm place for about 15 to 20 minutes then spread evenly again and thumbprint the crust edges. Brown 1/4lb Ground chuck in a fry pan and pour off grease. Add in your 1 cup of low sodium sauce when the ground chuck has cooked, and mix together well. Spread ground chuck / one cup of low sodium sauce mixture on your pizza. Add your toppings and cheeses and bake in a oven pre-heated at 425º and cook for 20-25 minutes untile your crust is golden brown! Let Cool a bit before cutting and Enjoy! |
| GREAT IDEAS FOR THIS RECIPE Make extra and freeze it for lunch! |
| Nutritional Facts Serving Size 1 slice Servings per Pizza 8 slices |
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This
Information based on calculation of all ingredients.
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| Return to Italian Index |
Go to
Low-Salt Shopping List
(being constructed now) |
