By Mayo Clinic Staff

Dietitian's tip:

You can double the recipe and use the extra dough for making breadsticks or flatbread. The dough can be refrigerated for up to 24 hours before baking.

Number of servings

Serves 6

Ingredients

    Whole-grain pizza dough:

  1. 1 teaspoon active dry yeast
  2. 3/4 cup warm water
  3. 3/4 cup whole-wheat flour
  4. 2 tablespoons barley flour
  5. 2 teaspoons gluten
  6. 1 tablespoon oats
  7. 1/2 tablespoon olive oil
  8. Toppings:

  9. 2 1/2 cups chopped spinach
  10. 2 1/2 cups sliced tomatoes
  11. 1/4 cup chopped basil
  12. 1 tablespoon minced oregano
  13. 1 tablespoon minced garlic
  14. 1 teaspoon black pepper
  15. 2 ounces fresh mozzarella

Directions

To make dough, dissolve yeast in warm water, let sit 5 minutes. Mix dry ingredients together. Add oil and water-yeast mixture. Knead for 10-15 minutes for best texture. An electric mixer is helpful, but not necessary.

Let dough rise in refrigerator for a minimum of 1 hour.

Preheat oven to 450 F. Roll out dough ball on floured surface to 1/4-inch thickness. Place dough on baking sheet or pizza peel. Top with spinach, tomatoes, basil, oregano, garlic, black pepper and mozzarella. Bake for 10-12 minutes, or until cheese melts and crust is crisp.

Nutritional analysis per serving

Serving size :1 slice (1/6th of pizza)

  • Total carbohydrate 20 g
  • Dietary fiber 4 g
  • Sodium 83 mg
  • Saturated fat 1 g
  • Total fat 5 g
  • Trans fat 0 g
  • Cholesterol 6 mg
  • Protein 7 g
  • Monounsaturated fat 2 g
  • Calories 144
  • Sugars 0 g

Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.

Apr. 02, 2013