Hey, since we bodybuilders love oats, and love pizza, why not combine the best of both worlds?
Curtosy of
www.fatfree.com
http://www.fatfree.com/recipes/pizza...al-pizza-dough
"oatmeal-pizza-dough recipe
Date: Sun, 9 May 1999 06:58:47 -0700
From: Kathleen (schuller@ix.netcom.com)
We made the most wonderful pizza last night using left over fatfree bottled
pasta sauce instead of tomato sauce or pizza sauce. We added fresh chopped
mushrooms, green pepper, and onions to the top along with fatfree soy
mozzarella cheese. I made this crust which I've used many, many times for
pizza and foccacia.
Kathleen
* Exported from MasterCook *
Oatmeal Pizza Dough
Recipe By : Secrets of Fat-Free Italian Cooking, by Woodruff, page 126
Serving Size : 8 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups bread flour or unbleached flour
2 tablespoons bread flour or unbleached flour
1/3 cup quick-cooking oats or oat bran
1 1/2 teaspoons Rapid Rise Yeast
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup skim milk or water plus
2 tablespoons skim milk or water
1. Place 3/4 cup of the flour and all of the oats or oat bran, yeast,
sugar, and salt in a large bowl, and stir to mix well. Place the milk or
water in a small saucepan, and heat until very warm (125 to 130 degrees F).
Add the milk to the flour mixture, and stir for 1 minute. Stir in enough
of the remaining flour 2 tablespoons at a time, to form a soft dough.
2. Sprinkle 2 tablespoons of the remaining flour over a flat surface and
turn the dough onto the surface. Knead the dough for 5 minutes, gradually
adding just enough of the remaining flour to form a smooth satiny ball.
(Be careful not to make the dough too stiff, or it will be hard to roll out.)
3. Coat a large bowl with nonstick cooking spray, and place the ball of
dough in the bowl. Cover the bowl with a clean kitchen towel, and let rise
in a warm place for about 35 minutes, or until doubled in size.
4. When the dough has risen, punch it down, shape it into a ball, and turn
it onto a lightly floured surface. The dough in now ready for shaping,
topping, and baking.
Per 1/8th slice: 117 calories, .5g fat, 0 chol, 23g carb, .3g fiber, 4g
protein
kwlacto lacto"
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