Low Fat Pizza Bread
Indulge in the wholesome goodness of Low Fat Pizza Bread, a guilt-free twist on a classic favorite that combines the satisfying flavors of pizza with the simplicity of homemade bread. Crafted with hearty whole wheat flour, this recipe delivers a soft and chewy crust topped with a vibrant blend of tomato sauce, shredded low-fat mozzarella cheese, and fresh, nutrient-packed veggies like bell peppers, mushrooms, and onions. Deliciously seasoned with dried oregano, basil, and a hint of garlic powder, each bite is bursting with Italian flavors you’ll love. Perfect for a quick and healthy weeknight dinner or a crowd-pleasing appetizer, this Low Fat Pizza Bread is easy to prepare with just 20 minutes of prep time. Baked to perfection in under 15 minutes, it’s a lighter, wholesome alternative your family will adore!
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Recipe Information
Ingredients
- 200 grams Whole wheat flour
- 1 teaspoon Instant yeast
- 120 milliliters Warm water
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 150 grams Tomato sauce
- 100 grams Low fat mozzarella cheese, shredded
- 0.5 piece Red bell pepper, sliced
- 100 grams Mushrooms, sliced
- 0.25 piece Onion, thinly sliced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Garlic powder
Instructions
In a large mixing bowl, combine whole wheat flour, instant yeast, and salt.
Add warm water and one tablespoon of olive oil to the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
Lightly oil a bowl with the remaining olive oil, place the dough in it, cover with a kitchen towel, and let it rise in a warm place for about 30 minutes or until it doubles in size.
Preheat your oven to 220°C (428°F).
Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangular shape, about 1 cm thick.
Transfer the rolled-out dough onto a baking sheet lined with parchment paper.
Spread the tomato sauce evenly on top of the dough.
Sprinkle shredded low fat mozzarella cheese over the sauce.
Top with sliced red bell pepper, mushrooms, and onions.
Sprinkle dried oregano, dried basil, and garlic powder on top of the vegetables and cheese.
Bake in the preheated oven for 12-15 minutes or until the edges of the bread are golden brown and the cheese is bubbly.
Remove from the oven, let cool slightly, slice into pieces, and serve immediately.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 2031 mg | 88% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 13.9 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 834 mg | 64% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1451 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
