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Oatmeal Pizza Dough
There are many quick-and-easy options are available for pizza crusts. But for optimal nutrition and flavor, try making oatmeal crusts from scratch.
Serves: About 3/4 pound dough, enough for a 14-inch thin crust or a 12-inch thick crust
Ingredients:
- Yield: About 3/4 pound dough, enough for a 14-inch thin crust or a 12-inch thick crust
- 1 1/4 cups plus 2 tablespoons bread flour
- 1/3 cup quick-cooking oats
- 1 1/2 teaspoons Rapid Rise yeast
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons skim or low-fat milk or water
Directions:
- Place 3/4 cup of the flour and all of the oats, yeast, sugar, and salt in a large bowl, and stir to mix well. Place the milk or water in a small saucepan, and heat until very warm (125°F to 130°F). Add the liquid to the flour mixture, and stir for 1 minute. Stir in enough of the remaining flour, 2 tablespoons at a time, to form a soft dough.
- Sprinkle 2 tablespoons of the remaining flour over a flat surface, and turn the dough onto the surface. Knead the dough for 5 minutes, gradually adding just enough of the remaining flour to form a smooth, satiny ball. (Be careful not to make the dough too stiff, or it will be hard to roll out.)
- Coat a large bowl with nonstick cooking spray, and place the ball of dough in the bowl. Cover the bowl with a clean kitchen towel, and let rise in a warm place for about 35 minutes, or until doubled in size.
- When the dough has risen, punch it down, shape it into a ball, and turn it onto a lightly floured surface. The dough is now ready for shaping, topping, and baking.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.
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