- 1 cup whole-wheat flour (250 mL)
- 1 1/2 - 2 cups all-purpose flour (375-500 mL)
- 2 Tbsp wheat germ (30 mL)
- 1 pkg (7 g) quick rising instant yeast (1 pkg)
- 1 cup warm water (250 mL)
- 1 Tbsp canola oil (15 mL)
- 1/4 tsp salt (1 mL)
Quick Pizza Sauce
- 2 Tbsp canola oil (30 mL)
- 1 small onion, diced (1)
- 3 cloves garlic, minced (3)
- 3-4 Tbsp chopped fresh oregano or 2 Tbsp each of fresh oregano and basil (45-60 mL)
- 1/4 tsp red pepper flakes (1 mL)
- 1 can (28 oz/796 mL) crushed tomatoes (1 can)
- 1/2- 1 tsp sugar (optional- will reduce the acidity of tomatoes) (2-5 mL)
- In a large bowl, mix whole-wheat flour, 1 cup (250 mL) all-purpose flour, wheat germ, salt and yeast. Stir in warm water and canola oil.
- Gradually stir in enough of remaining all-purpose flour to make a soft dough. Knead on lightly-floured surface until smooth and elastic.
- Shape dough into ball. Cover and let rest for 10 minutes before rolling out.
Quick Pizza Sauce
- Heat a large saucepan over medium-high heat. Add canola oil.
- Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, red pepper flakes, pepper and crushed tomatoes. Simmer sauce for 5-10 minutes.
Nutrition Tip: The maximum amount of sodium Canadians should consume per day is 2300 mg. Make your pizza heart healthy by using sodium-reduced sauce and include toppings such as red peppers, onion, garlic, mushrooms, tomatoes, roasted chicken, broccoli and spinach.
Pizza Dough & Quick Pizza Sauce
This no-fuss dough is great for weeknight pizza dinners, or used for flatbread appetizers for your weekend house guests. Chef’s Tip: The dough can be wrapped in plastic wrap and kept in the refrigerator for eight hours or in the freezer for one month.
- Serving Size
- 1/8 pizza dough, 1 tbsp sauce
- Total Fat
- 2.5 g
- Saturated Fat
- 0 g
- 0 mg
- 115 mg
- 32 g
- 3 g
- 5 g