If you are like me, pizza and fall go hand in hand...so here are a couple of recipes that are phase 2 friendly: Enjoy
1 c Warm water (110 to 115 -degrees)
1 pk (or 1 tablespoon) active dry yeast
1 tb Honey
1 c Whole wheat flour
1/2 ts Salt
1 tb Canola oil
1/2 ts Black pepper, ground
1/4 ts Garlic powder
1/4 ts Onion powder
1 ts vital wheat gluten
1 1/4 To 1-1/2 c whole wheat flour
Combine the water, yeast, honey and the 1 cup of whole wheat flour in a large bowl.
Beat 100 times until mixture is smooth.
Let rise in a warm place for 15-30 minutes.
Add the salt, oil, pepper, garlic powder, onion powder, wheat gluten and 1-1/4 to 1-1/2 cups whole wheat flour.
Mix well and let the dough rest for 10 minutes.
You can make one large pizza or two medium pizzas. I have a medium size pizza stone, so I make two.
Bake in a 400 degree oven for 15 to 20 minutes
Whole Wheat Pizza Dough - South Beach Diet Recipe (Phase 2)
WHOLE WHEAT PIZZA DOUGH
Prep time: 5 minutes
Start to finish: 15 minutes
To make ahead: The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days.
Degree of difficulty: moderate
1 3/4 cup whole-wheat flour
1 package quick-rising yeast, such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons olive oil
1. Combine whole-wheat flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Spray a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
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