Tip by Mayo Clinic staff
Dietitian:
You can double the recipe and use the extra dough to make breadsticks or flatbreads. Dough can be refrigerated for up to 24 hours before baking.
To make this plant, do not use cheese.
Number of copies
4 parts
- High Fiber
Healthy Carbohydrates
Element
Pizza Dough:
1 tsp active dry yeast
2 tablespoons barley flour
1 tablespoon olives Oil
Toppings: 2 1/2 cups sliced tomatoes (about 3 tomatoes) 2 1/2 cups chopped raw spinach
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
- 1 tbsp minced garlic
- 5 Thinly sliced black olives
- 1/2 cup crumbled feta cheese
- cholesterol 12 mg
- Vegetables 2
- Carbohydrates 2
- Meat and Meat Substitutes
- Starch
Direction
To make the dough, dissolve the yeast in warm water and let it rest Leave on for 5 minutes. Mix dry ingredients together. Add oil and water-yeast mixture. Knead for 10-15 minutes for the best texture. An electric mixer is helpful, but not required.
Let the dough rise for at least 1 hour.
Heat oven to 450°F. Roll out dough to 1/4 inch thick on a floured surface. Place the dough on a baking sheet or pizza crust. Top with tomatoes, spinach, basil, oregano, garlic, sliced olives and crumbled feta cheese. Bake for 10-12 minutes, or until cheese is melted and crust is crisp.
Nutrition Analysis per Serving
Serving Size: 1 slice (1/4 of a pizza)
Total Carbs 29 g dietary fiber 6 g
sodium 274 mg
saturated fat
- sodium 274 mg
- saturated fat
3 g
- Total Fat 9 g
- Trans fat 0 g
- protein 9 g
- Monounsaturated fat 3 g
Mayo Clinic Healthy Weight Pyramid Servings
- Protein and milk Product 1/2
Diabetes Meal Plan Selection
1
Non-starchy vegetables 2
2
The clinic was created by Mayo’s chef Dan Abraham Center for Healthy Living.
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August. February 2, 2022
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