Lower Calorie Thin Crust Pizza

Lower Calorie Thin Crust Pizza

2 ½ cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)

1 (¼ ounce) package active dry yeast

¼ teaspoon salt

1 cup warm water

½-1 tablespoon olive oil

cornmeal , for sprinkling

1. Directions:

2. Mix a little sugar into the warm water.

3. Sprinkle yeast on top.

4. Wait for 10 minutes or until it gets all foamy.

5. Pour into a large bowl.

6. Add flour, salt, olive oil.

7. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).

8. Cover and let rest for 20-30 minutes.

9. Lightly grease two 12-inch pizza pans.

10. Sprinkle with a little bit of cornmeal.

11. Divide dough in half.

12. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.

13. Try to make it thicker around the edge.

14. If desired, pre-bake at 425 F for 10 minutes (I don't always do this).

15. Then spread with pizza sauce and use the toppings of your choice.

16. Bake at 425 F for 10-20 minutes longer or until bubbly and hot.

17. Makes 2 12-inch pizzas.

18. If you don't want to use all the dough, you can freeze it.

19. Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).

20. When you want to make a pizza, take dough out of freezer and allow to thaw before using.

Read more: http://low-cholesterol.food.com/recipe/pizza-dough-for-thin-crust-pizza-70165#ixzz1n4Galls5

To make one pizza use above recipe with these ingredients:

1 ¼ cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)

1 (1⁄8; ounce) package active dry yeast

1⁄8; teaspoon salt

½ cup warm water

¼-½ tablespoon olive oil

½ to taste cornmeal , for sprinkling

Serving Size: 1 (565 g)

Servings Per Recipe: 1- Whole pizza

Amount Per Serving

% Daily Value

Calories 610.1

Calories from Fat 46

64%

Total Fat 5.1 g

7%

Saturated Fat 0.7 g

3%

Cholesterol 0.0 mg

0%

Sodium 299.2 mg

12%

Total Carbohydrate 120.7 g

40%

Dietary Fiber 5.1 g

20%

Sugars 0.4 g

1%

Protein 17.5 g

35%

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Tea What are you eating?

A Salad A Day: For A Month

I read an interesting article on reddit before Christmas that claimed that this girl had lost 200lbs by eating a huge salad every day for a year and walking a lot. She was walking to and from work, to and from the grocers, pretty much everywhere she could walk. It got my brain going. I can do the salads! And in the summer I can ride my bike pretty much anywhere I need to, and in the winter months I wwill Zumba and use my exercise equipment.

A salad a day. She did it for a whole year, but I'm going to start smaller. I'll aim for a month and see how it goes.

Justin and I have been eating primarily salads every week day for lunch since we came home on the 3rd. I try to mix it up a bit, though it is harder to plan around someone who's idea of a salad is cheese, lettuce and croutons. :) I'm not getting sick of them. And I'm noticing that I am not nearly as hungry during the day as I used to be.

We started with regular garden salads. We graduated to salads with measured portions of meat in them, primarily chicken breast meat.

Here are some of the things I have put in my own salad:

1. Mesclun
2. Ginger root, shredded
3. 1 oz- 1/2 oz cheese
4. raisins
5. grape tomatoes
6. 2 tbsp croutons
7. shredded carrot
8. celery
9. artichoke hearts
10. cilantro
11. shredded pork carnita meat
12. baby spinach
13. iceberg lettuce
14. cabbage
15. dates, 2 sliced thin
16. olives - green or black
17. cucumber
18. crasins
19. strawberries
20. blueberries
21. blackberries
22. raspberries
23. asian noodles, the crisp ones
24. almonds
25. walnuts
26. mushrooms
27. radishes
28. snap peas
29. edamame
30. apple
31. zucchini
32. Sugar snap peas
33. turkey pastrami
34. spicy bean sprouts

I'll keep adding to the list as I come up with things. The secret is in portioning the items so that your calories stay low. Mesclun is my favorite base, since it is only 10 calories for a cup raw. I tend to eat two cups of it per lunch. Helps to keep you fuller longer. The truly evil part of salads is the dressing. I've made my own today:

• Dressing:
• 1/3 cup chopped fresh cilantro
• 2/3 cup light sour cream
• 1 tablespoon minced chipotle chile, canned in adobo sauce (I skipped this as I did not have it on hand)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 teaspoons fresh lime juice
• 1/4 teaspoon salt

The only calories involved are those in the sour cream. I only used 2 tbsp of sour cream.

At any rate, this is not a new years resolution. It's more like a life change. Even when I stop having a salad for every lunch, I should have managed to get back to reasonable caloric intake, not to mention be well on my way to eating healthier in general. We only live once. I'd rather live in a body I love, eating foods I love, and enjoying every day. The most fun thing about this whole process is that I don't feel like I am on a diet. I don't feel deprived of anything.

And that's the best feeling ever.