By Mayo Clinic Staff

Dietitian's tip:

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

To make this plant based, leave out cheese.

Number of servings

Serves 4
  1. Diabetes meal plan
  2. Weight management
  3. Plant-based
  4. Meatless
  5. Healthy-carb
  6. High-fiber

Ingredients

    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 tablespoon olive oil

    8. Toppings:

  8. 2 1/2 cups sliced tomatoes (about 3 tomatoes)
  9. 2 1/2 cups chopped raw spinach
  10. 1/4 cup chopped fresh basil
  11. 1 tablespoon minced fresh oregano (or 1 teaspoon dried)
  12. 1 tablespoon minced garlic
  13. 5 black olives thinly sliced
  14. 1/2 cup crumbled feta cheese

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 for a minimum of 1 hour.

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

Nutritional analysis per serving

Serving size: 1 slice (1/4th of pizza)

  • Total carbohydrate 29 g
  • Dietary fiber 6 g
  • Sodium 274 mg
  • Saturated fat 3 g
  • Total fat 9 g
  • Trans fat 0 g
  • Cholesterol 12 mg
  • Protein 9 g
  • Monounsaturated fat 3 g
  • Calories 233
  • Added sugars 0 g
  • Total sugars 0 g

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

Aug. 02, 2022

Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/whole-wheat-pizza/rcp-20049990