How To Make Healthy Pizza Dough?

Whole wheat pizza dough

1 cup water, heated to 110 degrees (very warm, almost too hot for comfort)
1 tablespoon extra virgin olive oil.
1 tablespoon honey or sugar.
1 envelope (2 ¼ teaspoons) rapid-rise or instant yeast.
2 ¾ cups (345 grams) white whole wheat flour or regular whole wheat flour.
¼ cup grated Parmesan cheese.

How to make pizza dough with whole wheat flour?

Combine whole-wheat flour, all-purpose 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.

What is the healthiest type of pizza dough?

Find healthy, delicious pizza dough and crust recipes including Italian, gluten-free and whole wheat pizza dough. Containing just two ingredients–self-rising flour and Greek yogurt–this healthy dough is a snap to make! It is exceptionally versatile; you can use it to make pizza and even bagels (see associated recipes).

How to make homemade pizza dough for kids?

Just self-raising flour and natural or Greek yogurt are all you need to make this 2 Ingredient Homemade Pizza Dough. The kids will love mixing this up in a big bowl, kneading it, and then rolling it out into the traditional pizza shape. Rate this recipe! Rate this recipe! Combine the ingredients in a large bowl and bring together with your hands.

How long do you knead dough for pizza dough?

On a floured surface, knead the dough for around 5 minutes until it feels stretchy. Add a little more flour if it seems too wet. Use a floured rolling pin to roll the dough out. Top with your favourite toppings and bake in the oven at 180C until golden brown. What do you rate this recipe? Rate this recipe!

What is the healthiest flour to make pizza dough?

For Crispy Pizza Crust, Use All Purpose Flour

Most all-purpose flour contains anywhere from 9 to 11% protein, and therefore 9 to 11% gluten. This percentage falls somewhere in the middle of all flour types, which is why all-purpose flour can be used for pretty much anything.

What is the healthiest way to make pizza?

Here’s how to build a pie with a healthier profile.

1) Give it a Whole-Grain Crust.
2) Use Lighter Cheeses.
3) Load Up On Veggies.
4) Mind Your Portions.
5) Go for Healthier Topppers.
6) Choose Leaner Meats.
7) Serve with Salad.
8) Spoon on Homemade Sauce.

What is the healthiest pizza crust?

The 5 Healthiest Packaged Pizza Crusts

Capello’s Naked Pizza Crust.
Caulipower.
Trader Joe’s Cauliflower Pizza Crust.
Simple Mills Pizza Dough Mix.
Namaste Foods Pizza Crust Mix.

Can homemade pizza be healthy?

Though many frozen and fast-food varieties tend to be high in calories, fat, sodium and other unhealthy ingredients, pizza can be made healthier. Practicing portion control, choosing products with limited ingredients, adding healthy toppings and preparing it homemade are some options for health-conscious pizza lovers.

Is fermented pizza dough healthy?

Sourdough is entirely safe for those with gluten sensitivity. This is because its fermentation breaks down gluten proteins in grains into amino acids. Pizza might not be something you think of when considering healthy food.

Is plain flour good for pizza dough?

You can use plain flour to make pizza dough but the pizza will not be as good as dough made with bread flour. This is because pizza dough needs flour with a higher protein content to develop gluten, and plain flour typically has too little.

How can I satisfy my pizza cravings?

Satisfy Your Pizza Craving With These Scrumptious Substitutes

Make a Minipizza on an English Muffin.
Bake Quinoa Bites.
Design a Slightly Saucy Mushroom Burger.
Make Meatball (or Meatless Meatball) Sliders.
Serve Saucy Eggplant Slices.
Quinoa-Polenta Pizza.
Stuff Saucy Shells.
Whole-Wheat Pizza.

Does pizza make you fat?

Commercially prepared pizzas are a popular convenience food, including among children and adolescents ( 14 ). Unfortunately, most pizzas are high in fat, refined carbs, and calories. Some varieties are also made with large amounts of cheese and processed meats that have been cured, smoked, or salted.

Who makes the healthiest pizza?

This Is the Healthiest Order at Domino’s, According to Dietitians

Domino’s Pacific Veggie.

Marco’s Garden Pizza.

Papa Murphy’s Garden Veggie.

Papa John’s Chicken and Veggie Pizza.

Pizza Hut Hand-Tossed Veggie Lover’s Pizza.

What can I use instead of dough for pizza?

Save time by swapping your regular pizza dough for simple substitutes. Our alternative bases include pitta bread, naan, puff pastry, wraps and polenta.

Is thin pizza crust healthier?

Technically speaking, thin-crust pizza is healthier than thick-crust pizza! The thinner a pizza crust is, the fewer calories and carbohydrates it contains. Thin crust pizza also has less salt, less sodium, and less saturated fat.

What is a good substitute for pizza crust?

7 Pizzas For People Who Hate Crust

Cauliflower. Cauliflower has replaced kale as the healthy food trend of 2015, and there’s a reason for that — it’s delicious.

Zucchini.

Quinoa.

Portobello Mushroom Caps.

Sweet Potato.

Eggplant.

Beets.

What is the healthiest fast food pizza?

The healthiest fast-food pizza: Domino’s Thin Crust with Light Cheese and Veggies. This particular pizza is the healthiest pick because it comes on a thin crust and is light on the cheese.

How many calories are in homemade pizza dough?

673 Calories

Fat	6.5 g
Carbs	131.7 g
Fiber	6 g
Protein	19.9 g

How much fat is in pizza dough?

Nutrition Facts

Calories 130	(543 kJ)
Total Fat	1.5 g	2%
Saturated Fat	0 g	0%
Trans Fat	0 g
Cholesterol	0 mg	0%

Whole-Wheat Pizza Dough

Directions

Checklist for Instructions Using a food processor, blend together the whole-wheat flour, all-purpose flour, yeast, salt, and sugar until well combined
set aside. In a measuring cup, combine the hot water and the oil. While the motor is running, slowly pour in enough of the hot liquid to form a sticky ball in the mixing bowl. The dough should be rather soft when finished. If it seems to be too dry, add 1 to 2 teaspoons warm water
if it appears to be too sticky, add 1 to 2 tablespoons flour to moisten. The dough should form a ball after about 30 seconds of processing, then it should be kneaded for 1 minute. 2Transfer the dough to a lightly floured surface and knead until smooth and elastic. Cooking spray a sheet of plastic wrap and set it over the dough, sprayed side down, to keep the dough from sticking. Set aside for 10 to 20 minutes before rolling the dough
Step 3Place a pizza stone or inverted baking sheet on the lowest oven rack and preheat the oven to 500 degrees Fahrenheit or the highest setting on the oven dial. Pizza should be rolled and topped as desired (we recommend a 13-inch circular) and baked until the bottom is crisp and brown, 10 to 14 minutes. Serve as soon as possible

Tips

Prepare Ahead of Time Tip: The dough may be stored in the refrigerator for up to 2 days if it is sealed in a plastic bag sprayed with cooking spray. Before usage, allow the product to come to room temperature.

Nutrition Facts

Per serving: 127 calories; 4.2 grams of protein; 23.5 grams of carbohydrates; 0.4 grams of dietary fiber; 0.3 grams of sugar; 0.2 grams of fat; 0.3 grams of saturated fat; 1.4 milligrams of vitamin A; 87.2 micrograms of folate; calcium 8.1 milligrams; iron 1.3 milligrams; magnesium 24.8 milligrams; potassium 85.6 milligrams; sodium 292.1 milligrams; thiamin 0.4 milli 9 grams of carbohydrate, 2 grams of fat

2 Ingredient Healthy Mummy Pizza Dough

This dish has received 292 votes and has a rating of 3.75 stars from you. We, the staff at The Healthy Mummy HQ, are all working mothers just like you. If we find a dish like this 2-ingredient Homemade Pizza Dough Recipe, we just had to share it with everyone. For those times when you don’t have any yeast on hand or don’t have time to wait for the dough to rise, this is the recipe you should use instead. When it comes to the 28 Day Weight Loss Challenge, we have an abundance of tasty pizza recipes that are both nutritious and family-friendly! Our Healthy Mummy Pizza Dough is simple to create, using only wholemeal self-raising flour and natural or Greek yogurt as ingredients. These are great for the kids since they can be mixed together in one large basin, kneaded together, and then rolled out into the typical pizza form. How did you know that preparing your own pizza dough could be that simple? Pizza does not have to be a calorie-dense, fattening dinner. It all depends on what you choose to place on top of it (and next to it). If you strive for a few high-quality components plus a moderate amount of cheese, a nutritious salad on the side, and sparkling water to wash it down, you can’t go wrong. Votes: 292 Average rating: 3.75 You: Give this dish a rating! 3.75 out of 5 based on 292 ratings Recipes can be printed Homemade Pizza Dough with Only Two Ingredients Votes: 292 Average rating: 3.75 You: Give this dish a rating! Ingredients 1 cup Greek yoghurt with reduced fat
2 1/2 cups wholemeal self-rising flour

Ingredients 1 cup Greek yoghurt with reduced fat
2 1/2 cups wholemeal self-rising flour

Votes: 292 Rating: 3.75 You: Rate this recipe!

Instructions

Using your hands, mix the ingredients together in a large mixing basin.
Using a floured surface, knead the dough for approximately 5 minutes, or until it is flexible in texture. If the dough appears to be excessively moist, add a bit more flour.
Using a floured rolling pin, roll the dough out to the desired thickness.
Add your favorite garnishes and bake for 15 minutes or until golden brown.

Notes on the Recipe This recipe creates one big pizza with the dough, with each serving containing 225 calories.What are your thoughts on this recipe?292 people have voted.3.75 out of 5 stars You: Give this recipe a star rating!

Nutritional Values Recipe for 2 Ingredient Homemade Pizza Dough Serving Size and Calories per Serving 140 calories from fat (5 percent daily value*) Total fat 0.5g 1 percent Saturated fat 0.2g 1 percent 140 calories from fat (5 percent daily value*) Contains 25 grams of carbohydrates, with 8 grams of sugars.The following percent daily values are based on a 2000-calorie diet: 3.9g protein, 7.2g fat, 14 percent

4 suggested toppings:

The following ingredients: 2 tablespoons tomato paste, 1 medium-sized tomato, a handful of whole olives, 1 dusting of basil, 1 slice mozzarella, 1 handful of antipasto from a jar
Tomato paste, finely sliced red onion, finely diced mushrooms, and a sprinkle of low-fat feta cheese
2 tablespoons tomato paste
1 cup prawns + 1 cup chopped parsley + a sprinkle of Tasty cheese = 2 tablespoons tomato paste + 1 cup chopped parsley = 2 tablespoons Tasty cheese
2 tbsp cream cheese + a cup of cooked BBQ chicken + 12 cup of corn + a dusting of Parmesan cheese = a delicious appetizer.

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Tamara Deborah has lost 41kg

Make no mistake: making the decision to drastically transform your life is not an easy one.However, being overweight, unfit, ill, and tired was unquestionably far more difficult for me than the previous 18 months had been.My 28-day weight reduction challenges, along with Healthy Mummy Smoothies, have helped me lose 41kg.Making such significant adjustments has been made simpler thanks to the Healthy Mummy.

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Tawhai has lost 52kg

The Healthy Mummy came into my life in August 2014 when I was trying to lose weight for my upcoming wedding, but I was very overwhelmed by the amount of weight I wanted to reduce.After years of gaining and losing weight, I needed something that was simple to follow, that I could customize for my family, and that I would be able to keep.After looking at the 28 Day Challenges, I immediately joined up and placed an order for some smoothie tubs.It has turned out to be one of the finest decisions I have made for myself and my family.

In 15 months, I shed 52kg* and got more energy, confidence, and physical fitness as a result.I’ve had some really difficult days and weeks, as have all of us, but the key thing is to never lose up hope.

How to Make the Healthiest Pizza Dough at Home — Eat This Not That

Whenever I explain to other cooks how I create my pizza, the most common response I receive is, ″You’re insane!″ This is happening in New York City, a city where chorizo ice cream is available on the menu.It’s true that my solution requires far more time and resources, but I believe it is well worth it.The key to success is in the dough.When I create it, I do it the way it was done in Italy many years ago before the process was abandoned in favor of less expensive and labor-intensive methods.

Nowadays, individuals wake up in the morning, go to a three-week pizza training course, and believe they are pizza bakers.However, it is not only the recipe that is problematic.Baking requires an understanding of the chemistry involved.I am quite enthusiastic about my work, and because I am naturally curious, I enjoy learning new approaches.

Developing my recipe for healthier pizza dough took nearly three years, and I was not satisfied with the results.
When I first arrived in Italy, I met a man who was employed by a well-known Italian flour firm.
He informed me that there is an alternate method of making pizza.

The bottom line is that if you use better-quality flour, you’ll get a better product.As a result, I began experimenting.It was the year 2013.In Italy, flour is divided into four primary types: 2, 1, 0, and 00, which are distinguished by the method of production and the fineness with which it is milled.

Type 2 is the coarsest, while type 00 is the finest of the three types.Type 00 flour is something you may have heard about.Every corner grocery shop and pizzeria should have a bag of this sort of flour, which is often used in Italian cooking for fresh pasta and pizza dough.It’s as ordinary as red-checked tablecloths in the dining room.However, it is also the most highly refined form of flour, and as a result, it is not always the most healthy.The milling process removes virtually all of the bran from the grain, as well as the vitamins and minerals it contains.

In many ways, it’s comparable to white flour in the United States, which is so nutritionally poor that the government mandates that it be fortified with additional iron, vitamin B, and other nutrients that were lost during the severe refining process.
For many years, I baked with 00 flour since it was the standard practice.
But then I began to study more about nutrition, and I made a tweak that has transformed my pizza into something considerably more nourishing and something that can be used to construct a healthy diet.

Type 1 stone-milled flour from an Italian manufacturer named Le 5 Stagioni is what I use to produce the pizza at my restaurant Ribalta in New York City’s Chelsea neighborhood.To make stone-ground flour, which is actually manufactured by crushing the grain between two heavy stones, it takes longer and costs more money to produce, which is one of the reasons why it is not used by many restaurants.In the United States, one 50-pound bag of 00 flour imported from Italy costs $27.A bag of stone-ground coffee will set me back $37.Because you will be using healthier flour, the largest difference between my pizza—which is the pizza you will be eating on this diet—and conventional pizza is the amount of time it takes to raise the dough.

Keep in mind that the dough must be fermented for an extended period of time in order for the yeast to go to work and the gluten to be sufficiently broken down by the enzymes.
I let my dough rise for at least 36 hours before using it.
That’s a whole day and a half of work in all.
Other pizzerias, on the other hand, may only let their dough rise for a maximum of 5 hours.

It ends up feeling thick in your gut, like a rock.
It’s no surprise that after eating a slice of pizza, you go into a food coma.
My method is a little more expensive.
From a business standpoint, it doesn’t make a lot of sense, but my consumers have told me time and time again that they can tell the difference between the two.
My pizza is lighter, and it melts in your mouth when you bite into it.

Customers have stated that they could consume two of these in one sitting.The reason why your normal corner pizza business does not make pizza this way is that it takes training to learn how to make pizza my way, and educating your workers is expensive.Fermenting your dough also needs a large amount of room.

When I’m working at Ribalta, I mix dough three times a day and keep up to 600 balls in a giant walk-in refrigerator, where they may gently ferment at 42 degrees Fahrenheit.Pizzerias that are open on a regular basis are concerned with volume and turnover.They want to sell a slice as quickly and inexpensively as possible, often for as little as 99 cents.

They don’t always have the time or the room to hold big quantities of dough and allow it to rise properly.
They usually lack the necessary expertise as well, having been taught just the quickest and most inefficient method of producing their product.
Aside from the obvious benefits of following my recipe, there are several additional perks.

Find out more about them, as well as my dough recipe, in the section below.In addition, Chef Pasquale Cozzolino’s The Pizza Diet is a great resource for further information.White flour, despite its good reputation, is one of the most nutritionally inadequate foods you can put into your body, according to the USDA.During the long refining and bleaching process, everything that was once beneficial in the wheat kernel is taken away from the kernel.It has almost little fiber, and it has been depleted of more than 100 vitamins.

By consuming a higher quality of flour, you are providing your body with additional fiber and vitamins, which are otherwise lacking in white or 00 flour.
Studies have demonstrated that fermented bread improves the absorption of vitamins and minerals compared to nonfermented bread.
The lengthy fermentation process breaks down the gluten in the bread, allowing it to be properly digested by our bodies.
It is likely that those who are gluten intolerant will be able to follow this diet.

It’s possible that the swollen stomach and uneasy sensation you experience after eating a slice of pizza are not entirely in your brain.
According to research, if you don’t allow bread to ferment before you consume it, your body is compelled to break it down in your stomach, resulting in gas and bloating.
When compared to flour prepared using the typical industrial approach, stone-ground flour has bigger particles than flour made using the traditional industrial method.
It’s more difficult to digest, which is really a positive thing because it absorbs into our circulation more slowly, resulting in a lesser jump in blood sugar levels after eating it.
It takes time to make the perfect dough.
You don’t want to have to do it on a regular basis.

As a result, the following recipe is intended to yield enough to last at least a week.
The dough should be kept chilled until it is time to bake it.
Alternatively, double the recipes and freeze half for use the following week.

Makes eleven 12-inch pizzas

Ingredients

35 ounces of ice-cold water 1 teaspoon of dried yeast Stone-ground flour from Italy, 3.65 kg., 3 tbsp., sea salt

How To Make It

Pour the water into a large mixing basin and stir in the yeast until well combined. Using your hands, break up any clumps of yeast that have formed. Allow for a 5-minute resting period to ensure that all of the yeast has dissolved.
By hand, work in approximately 12 cup of the flour until a creamy slurry develops, or 20 percent of the flour.
By hand (or with an electric mixer) combine the salt and the remaining flour until a soft, elastic dough has formed
Transfer the dough to a floured work area and knead and fold it with your hands for 5 minutes to incorporate the flour. If the dough is overly moist, a small amount of flour can be added.
Allow the dough to rest at room temperature for 20 minutes after it has been covered with plastic wrap.
Make 8-ounce balls out of the dough by rolling it in your hands. Allow for 4 or 5 hours at room temperature after sealing in an airtight container.
Place the container in the refrigerator and let it to rise for another 20 hours. You can leave it to rise for a longer period of time, but no longer than 48 hours, else it will begin to sour. The dough may be stored in the freezer for up to 6 months.

Looking for additional information on how to eat pizza while still losing weight? Look no further. The Pizza Diet is a whole package.

What can I use as a healthy pizza base?

This list includes 5 of the most healthy and nutritious pizza crust replacements on the market:

Whole-wheat pizza crust is a delicious alternative to traditional pizza dough. In place of refined flour, whole wheat (atta) is the finest replacement
Oats Pizza Base
Cauliflower Pizza Base
Multi-Grain Pizza Base
Chickpea Pizza Base
Oats Pizza Base

How do you make a healthy pizza?

10 Ways to Make a More Nutritious Pizza

Making the crust out of whole grains, using lighter cheeses, and piling on the vegetables are all good ideas.
4) Be Conscious of Your Portion Sizes
5) Opt for more nutritious toppings.
6) Select leaner cuts of meat.
7) Serve with a side of salad
8) top with Homemade Sauce

How can I make my pizza dough more airy?

Allowing the dough to feel sticky after kneading it will help to create a more airy texture on your pizza. When it’s time to form your pizza, use your handle to apply light pressure to the dough to achieve this effect. Instead of pushing on it, stretch and pull it to shape it more naturally.

What is the healthiest type of pizza?

If you want to cut back on calories and sodium, Kimberlain recommends opting for a thin crust rather than a thick crust or even loaded crust. According to the USDA, one slice of a small thin-crust pizza with no cheese has 141 calories and 282 milligrams of salt per slice.

What is the best substitute for pizza dough?

You may save time by substituting easy replacements for your normal pizza dough. Pita bread, naan, puff pastry, wraps, and polenta are some of the other bases we provide. Whether you’re running low on flour or don’t have time to prepare a pizza foundation from scratch, we’ve collected a list of 10 simple shortcuts that use store-bought alternatives.

What can I make instead of pizza?

Bread and tomato, Cauliflower Crust Pizza, English Muffin Pizza, Mushroom Caps and Hummus, Pita Bread Pizza, Polenta Crust Pizza, Portobello/Veggie Pizza, Quinoa Bites

Why is pizza so unhealthy?

Like other meals, more processed versions of pizza generally have more harmful components than those that are produced from scratch from scratch.Ice cream and fast-food pizza can include a variety of harmful substances such as preservatives, artificial colors, and trans fats.However, no matter how they’re prepared, all pizzas are normally created using refined wheat flour, no matter how they’re manufactured.

Is pizza healthier than cereal?

It turns out to be pizza, after all. According to the dietician, this is related to the high quantity of sugar included in many cereals. Pizza may be higher in fat, but it has less sugar. You’ll have a higher chance of avoiding a sugar crash later on if you follow these recommendations, according to Chelsey Amer, MS, RDN, CDN of ″The Daily Meal.″

Is pizza a junk food?

Pizza is one of the most widely consumed fast meals in the world. The majority of commercial pizzas are created with harmful components, such as overly refined dough and meat that has been excessively processed. Pizza also has a reputation for being extraordinarily heavy in calories.

Why is my pizza dough so chewy?

When a pizza crust becomes too tough or chewy, there are a variety of factors that might contribute to this condition. It is necessary to utilize a high protein (extremely strong) flour to prepare the dough in order for it to be tough and chewy. Pizza crusts created with a high-protein flour that has 13 percent or more protein may have a beautifully light and crisp texture.

Why did my pizza dough come out hard?

When you add too much flour to a dough, it might become hard and stiff, which is not ideal.Excessive handling of the dough, whether by hand or with a roller, might result in this condition.Overworking the dough will cause all of the little bubbles that make the pizza crust so light and fluffy to pop when it is baked in the oven.The type of flour you choose might also have an impact on the hardness of the crust.

Should I let my pizza dough rise twice?

Too much flour might cause the dough to become hard and stiff if it’s mixed in too quickly. Overworking the dough, whether by hand or with a roller, might result in this problem. The dough will get overworked, and all of the small bubbles that make the pizza crust so light and fluffy will be released. Additionally, the type of flour you choose might contribute to a tough crust.

Who has the worst pizza?

The 7 Worst Pizza Chains in the United States Papa John’s Pizza. Some people believe that Little Caesar’s pizza is overly pricey for what you get. Pizza Hut is a place where you get what you paid for. Sbarro, some customers are dissatisfied with Pizza Hut’s customer service. Cici’s Pizza is a fast-food restaurant located in a shopping center. Customers had negative experiences at the buffet, Jet’s Pizza, Domino’s, and other establishments in New Haven, Connecticut.

Does pizza make you gain weight?

It will have no effect on your weight. According to Angelone, in the short term, your weight will only grow by the amount of weight that the pizza actually contains. (She goes on to say that only consuming excessive calories over an extended period of time will result in fat accumulation.)

How unhealthy is Domino’s Pizza?

The 12-inch pepperoni Handmade Pan Pizza from Domino’s is the unhealthiest personal pizza available. It contains 2,420 calories, 130 grams of fat, 69 grams of saturated fat, 230 milligrams of cholesterol (oof), and an ungodly 4,310 milligrams of sodium, making it the unhealthiest personal pizza available.

Easy Whole Wheat Pizza Dough

What do you think about pizza for dinner tonight? The goal of homemade pizza evenings should be to have fun while still being simple, which is where this pizza dough recipe comes in. From start to end, it takes no more than 15 minutes. That is far faster than shipping! Recipe for fast whole wheat pizza dough that produces a medium-thick pizza crust in minutes. It has a crisp bottom and a chewy middle, with a little crunch on the edges. A wonderful yeasty taste with a little trace of whole wheat characterizes this beer’s flavor profile. This dough is one of my favorites, and I included it in my cookbook, Love Real Food, since it is so delicious. When it comes to true brick oven pizza, I prefer a dough that is flexible, chewy, and sourdough-like in texture. This dough does not have that quality. This handmade dough, on the other hand, is wonderful. Here are a few reasons why you will enjoy this recipe: Making it from scratch with simple, healthful ingredients is the way to go.
Making it in your food processor (or by hand) is a simple process.
This dough does not require any proofing time. You may get started on your pizzas right immediately
however,
The dough takes only a few kneads and a few rolls with a rolling pin, and it is ready in under 30 minutes.

Let’s make some pizzas!

Watch How to Make Pizza Dough

Recipe Development Notes

I looked all over the internet for a simple, foolproof, and quick whole wheat pizza dough recipe, but couldn’t find anything.During the process, I used up a couple of bags of flour and produced a huge smear on the floor.For starters, Jim Lahey’s no-knead dough failed me at least three times throughout my experiment.I believe this was due to the fact that I was using whole wheat pastry flour in my recipe.

The lesson learnt is that whole wheat pastry flour and yeast do not mix well together.A skillet dough recipe from Cook’s Country was also tested, and it turned out to be fried flatbread.Thank you, but no thanks.Finally, I turned to Melissa of The Fauxmartha, who happens to be one of my favorite blogs and kindest friends.

She shared a recipe for fast grilled pizza dough, which she adapted from Cook’s Country.
A hybrid of the two, my version is made entirely with whole wheat flour.

Easy Pizza Dough Ingredients

This super-fast dough recipe is built with simple, everyday ingredients—though you might be surprised by a couple of them!

Flour

This pizza dough is versatile and may be made with a number of flours. Here are your alternatives (you should use the same amount regardless of whatever you choose): Whole wheat flour produces a dough that has a little nutty wheat taste to it, but is otherwise bland. I don’t find it to be distracting in any way.
White whole wheat flour, which is prepared from white wheat berries rather than red wheat berries, creates 100 percent whole wheat dough with a barely perceptible quantity of wheat taste
white whole wheat flour is created from white wheat berries rather than red wheat berries.
If you only have all-purpose flour on hand, that’s OK
otherwise, use whole wheat flour.
Whole wheat pastry flour should not be used since it does not have enough gluten to work with the yeast.

The following is an example of how to measure flour into cups using the ″spoon and swoop″ technique:

Using a big spoon, gently mix your flour to loosen it up.
Fill your measuring cup with flour by spooning it in (do not scoop it in!).
Using a butter knife, trim away any superfluous material.

Warm Water

The grittiness of the yeast is eliminated by dissolving it in warm water, which also helps it to interact with the honey and oil.

Rapid-Rise or Instant Yeast

It’s critical to use rapid-rise or instant yeast in this recipe since, as the names imply, this type of yeast goes to work extremely quickly and produces a delicious result. This yeast is ready to use in just five minutes after it has been blended with warm water, honey, and olive oil, according to the manufacturer.

Honey or Sugar

We’ll give the yeast one tablespoon of honey or sugar to get it started.

Olive Oil

Olive oil aids in the preservation of the dough’s tenderness and pliability.

Parmesan Cheese

Parmesan is only a taste enhancer, nothing more. The Whole Foods 365 and BelGioioso brands both have vegetarian Parmesan cheese on their shelves.. Cheddar and part-skim mozzarella are two options for substitutions.

Salt

Salt can also be used as a taste enhancer. Without a pinch of salt, no pizza dough would be considered complete.

Pizza Dough FAQ

Many people have asked me about this dough recipe over the years, and I have answered them all.In summary, it’s ideal if you make this dough according to the directions and utilize it straight away!Is it possible to use standard active yeast?Is it possible to exclude the yeast completely?

It is not something I would suggest.This recipe is specifically created for instant/rapid rise yeast, as the name implies.It is crisper and cracker-like with less air bubbles in the crust when using typical active yeast, or completely absent of yeast entirely.Basically, it’s just not as wonderful as it used to be.

Is it possible to eliminate the honey/sugar?
It is not something I would suggest.
Sugar is necessary for the growth of the yeast, and without it, the crust would not have the same wonderful yeasty flavor.

The completed product will be less tender and will have fewer tiny air pockets than the original.Is it possible to eliminate the Parmesan?Yes, it is possible.The Parmesan is just for flavoring purposes.

Alternatively, you might substitute any hard cheese, such as cheddar or part-skim mozzarella, in lieu of the brie.Is it possible to create this dough ahead of time?It is possible to chill and bake it within a few days, according to the recipe (wrap the dough balls in lightly oiled plastic wrap).However, this dough is intended to be simple and quick to prepare.It takes less than 15 minutes to prepare and tastes best when baked immediately after preparation.Is it possible to freeze this dough?

Yes, however it’s preferable if it’s utilized as soon as possible (see above).
Wrap the dough balls in plastic wrap that has been gently greased and place them in freezer bags.
Allow the dough to defrost overnight in the refrigerator or for a couple of hours at room temperature.

Is it okay if I grill this dough?Yes!See the recipe notes for more information.This pizza dough also bakes up well in an Ooni pizza oven, which we highly recommend.How about calzones or stuffing bread (such as trash bread)?

Can I use this dough for that?
Yes, I’ve successfully cooked a calzone for the first time.
Using a pastry brush, gently coat the top with olive oil and make a couple of tiny holes into the top to enable steam to escape before baking.
Preheat the oven to 500 degrees Fahrenheit and bake for approximately 10 minutes.

What happens if I don’t have access to a food processor?
It’s not an issue!
Prepare sure to read the recipe notes for information on how to make this dough from scratch by hand.
As an alternative to the food processor, I believe you may use a KitchenAid stand mixer, such as the one seen above.
What is the approximate weight of this dough?

Two 11-inch pizzas may be made from this dough, which weighs a little more than 1 pound.I’ve used this recipe successfully in recipes that call for 1 pound of pizza dough; however, keep in mind that you’ll be creating two smaller pizzas instead of one large one when you use this method.

Make This Dough & Enjoy These Pizzas

The Arugula-Almond Pesto Pizza, Barbecue Pineapple, Jalapeo, and Feta Pizza, Broccolini Almond Pizza, Brussels Sprouts Pizza with Balsamic Red Onions, Butternut Ribbon Goat Cheese Pizza, Kale Pesto Pizza, Strawberry, Basil and Balsamic Onions, and Ultimate Veggie Pizza are just a few of the options.

Easy Whole Wheat Pizza Dough

Author:
Total time: 30 minutes
preparation time: 20 minutes
cooking time: 10 minutes
yield: 4 to 8 1x
Pizza falls within this category.
Food processor is the method of choice.
Cooking Style: Italian Diet: Vegetarian

4.8 out of 5 based on 170 ratings In a food processor, blend together this whole wheat pizza dough recipe that is 100 percent whole wheat.It does not require much kneading or rising time.You can create this pizza in less time than it would take for a delivery service to deliver a pizza to your door.Dinner has been prepared!

This recipe makes two medium-sized pizzas (11-inch diameter).Scale

Ingredients

Whole wheat pizza dough

1 cup boiling water (extremely hot, nearly too hot for comfort)
1 tablespoon extra virgin olive oil
1 tablespoon honey or sugar
1 tablespoon extra virgin olive oil
Rapid-rise or quick yeast, measured in an envelope (2 14 teaspoons)
14 cup grated Parmesan cheese
1 teaspoon fine salt
2 34 cups (345 grams) white whole wheat flour or normal whole wheat flour
2 34 cups (345 grams) white whole wheat flour

Toppings

One-third cup pizza sauce or one 32-ounce can of whole tomatoes, drained and smashed by hand
2 to 3 cups shredded part-skim mozzarella cheese with low moisture content
Additional toppings may be added if desired.

Instructions

Bake for 500 degrees Fahrenheit on a rack placed in the upper third of the oven, then remove from oven.
In a liquid measuring cup or small bowl, whisk together the water, oil, honey, and yeast. Allow for 5 minutes of proofing time for the yeast. It should have gained some volume by then.
In a food processor, pulse the flour, Parmesan, and salt together until well blended. Slowly pour in the water mixture while the food processor is running and pulse until a shaggy ball forms, about 1 minute.
Place dough on a floured work area and quickly knead it a few times until it comes together. Repeat with the remaining dough. Halve the dough and roll it out into two 11-inch rounds on a floured board with a rolling pin to make sure it is evenly distributed. For the best results, roll the dough out as thinly as you reasonably can to get the desired thickness. Instead of aiming for a precisely round form, try to achieve an equal thickness.
To move one of the rounds to a baking sheet lined with parchment paper, carefully lift and transfer it there. Lightly cover the exterior 1-inch of the dough with olive oil to prevent it from rising too much. Half of the pizza sauce or crushed tomatoes should be used (crush the tomatoes over the sink to get out as much liquid as possible). Distribute half of the cheese on top, along with any extra toppings you like to use
Bake on the top rack for about 10 minutes for a cheese pizza and 12 minutes for a pizza with extra toppings, or until the dough and cheese are lightly browned and bubbly. Repeat the process with the remaining dough, and then slice and serve the finished product. Leftover pizza can keep nicely in the refrigerator for up to 4 days
however, it is best served immediately.

Notes

Cook’s Country’s fast grilled pizza dough and The Fauxmartha’s no-rise pizza crust inspired this recipe, which was modified somewhat.Corrections: If the dough clings to your fingers and does not keep its shape, add 1 tablespoon at a time of additional flour until the dough is no longer tacky and holds its shape.Process briefly to recombine the ingredients (or stir again, if making by hand).Make it vegan by following these steps: Leave out the cheese.

Instead of honey, maple syrup or vegan sugar can be substituted.Optional flours: All-purpose flour will also work nicely in this recipe (same amount).Whole wheat pastry flour should not be used.Because I haven’t tried this recipe with any gluten-free flour mixes yet, I can’t say for certain that it will work with them.

The Parmesan is included in this recipe for flavoring purposes only.
The Whole Foods 365 and BelGioioso brands both have vegetarian Parmesan cheese on their shelves..
If you don’t have mozzarella or cheddar, you can use another cheese.

The dish can even be made without the use of cheese.Pizza stone alternative: This crust is very delicious when baked on a hot pizza stone or pizza steel (I have this one/affiliate link) rather than on a baking sheet.My experience has been that sliding the pizza onto the baking stone with the parchment paper below has always worked well.On a heated surface, the pizza will bake considerably more quickly, so keep an eye on it and adjust the cooking time appropriately.

Optional grilling: This dough is excellent when grilled on a grill pan.It should be placed gently on the grill grates and should not be touched for the first minute of cooking.Individually sized pizzas: Rather than dividing the dough in half, divide it into quarters to produce four ″personal pan″ pizzas, each about 6 inches in diameter.Baking time is 7 to 10 minutes (or fewer if you’re using a pizza stone), or until the dough and cheese are gently golden brown.What if you don’t have a food processor?In a large mixing bowl, whisk together the flour, Parmesan, and salt.

Whisk to incorporate, then slowly drip in the yeast and water mixture into the bowl while swirling with a big spoon until well combined.
Step 2: Continue stirring until all of the flour has been included and the dough has come together, then go to step 3.

▸ Nutrition Information

The information displayed is based on an estimate supplied by a nutrition calculator on the internet. It should not be construed as a substitute for the advice of a licensed professional nutritionist. You can find our complete nutritional disclosure here.

The Best Flour for Pizza Dough

Even if you are not a bread baker, you can make homemade pizza dough with a little practice.When it comes to yeasted doughs, whether you use a standard recipe, no-knead method, or whole wheat method, it’s one of the most straightforward recipes to produce.The flour is, without a doubt, the most important component of every pizza dough.As a consequence of the limited number of components that go into making pizza dough (flour, water, yeast, salt, and sometimes a little olive oil), the flour is quite crucial, and the type of flour you use can have a significant impact on the final product.

Here is a list of the most popular types of flour that are used to produce pizza dough, as well as the benefits that each one provides.Knowing which one best meets your requirements will assist you in creating the ideal pie!

Gluten: Why Flour Type Matters

Flour varieties range in terms of texture and protein content, the latter of which determines the quantity of gluten present in the final product.Gluten is responsible for the flexible consistency of pizza dough as well as the texture of pizza crust after it has been baked.Crispier crusts are produced by using some flours, whereas chewier crusts are produced by using others.The amount of gluten in the flour determines how chewy the crust will be.

All of them are delectable; it simply depends on what sort of crust you’re looking for.

For Crispy Pizza Crust, Use All Purpose Flour

The majority of all-purpose flour has between 9 and 11 percent protein, and consequently between 9 and 11 percent gluten, depending on the brand.Due to the fact that this proportion sits halfway in the center of all flour kinds, all-purpose flour may be used for almost everything.Because it is neither excessively rich in gluten nor excessively low in gluten, dough produced with all-purpose flour will not be extraordinarily elastic and may rip if you are not cautious.A little chewy crust will be present, but it will be much more on the crispy side of things!

For Chewy Pizza Crust, Use Bread Flour

Protein content in bread flour is greater than in all-purpose flour, ranging from 11 to 13 percent.Using bread flour in your pizza dough will result in a dough that is stretchier and less prone to rip, since we now understand that more protein level equals higher gluten content.When you use bread flour to prepare your pizza dough, the crust will be much chewier and more bread-like in texture.

For Crispy and Chewy Pizza Crust, Use 00 Flour

00 flour is a finely ground Italian flour that contains approximately 12 percent protein, or 12 percent gluten, per 100 grams.It is the typical flour that is used in the preparation of Neapolitan-style pizza.Because its gluten level is similar to that of bread flour, it also results in a chewy pizza crust when baked.The most significant distinction is that it is normally manufactured using durum wheat, whereas bread flour and all-purpose flour are prepared with red winter wheat, and the gluten in both types of wheat behaves differently from the gluten in durum wheat.

In other words, because of the increased gluten concentration of 00 flour, it will make a pizza dough that is stronger than pizza dough produced with all-purpose flour but less elastic than pizza dough made with bread flour owing to the wheat type.As a result, what happened?In the pizza crust, there is a good blend of crunchy and chew.

For Nutty Pizza Crust, Use Whole Grain Flours

Whole grain flours, such as whole wheat and spelt, have a thicker texture and contain more protein and gluten than the three white flours listed above.Whole grain flours include around 14 percent protein.If you make your pizza dough with 100 percent whole wheat or whole grain flours, the outcome will be a thick, excessively chewy pizza crust.However, when combined with any of the other flours in a ratio of roughly 1/2 or 1 cup whole grain flour to 1 cup white flour, you’ll get a nutty, whole wheat taste and a pleasantly grainy texture that’s not too heavy or dense.

For Thin, Gluten-Free Pizza Crust, Use Almond Flour

Instead of using gluten-free flour blends to make thin, cracker-like pizza crusts, use almond flour, which does not contain gluten and has not been engineered to look and taste like gluten-containing flours, such as gluten-free flour mixes.A gluten-free flour mix such as King Arthur Measure for Measure Gluten-Free Flour or Caputo Gluten-Free Pizza Flour will yield a chewy gluten-free pizza crust that’s raised around the borders and elevated in the center.These gluten-free flours have been produced to closely resemble typical gluten-containing flours such as all-purpose, bread, and 00 flour in terms of protein and gluten content, so you’ll get results that are comparable to those obtained from those flours when using them.

The Healthiest Packaged Pizza Crusts

Frozen pizza, despite the fact that it is extremely convenient and frequently provides satisfaction to your inner hungry child, is not a particularly healthy food.
Take the healthiest pre-made pizza crusts and top them high with vegetables before baking them, and you’ve got yourself a winner on your hands.
While frozen crusts and boxed doughs can’t compete with a bed of greens or a healthy grain like quinoa (yes, we realize it’s technically a seed), they may serve as a wonderful foundation for a well-balanced meal when combined with other ingredients.
Example: Toss together a gluten-free crust prepared with almond and coconut flour and a plethora of fresh ingredients (including antioxidant-rich tomato sauce, basil, eggplant, and red peppers from the farmers’ market) to create a supper everyone will like in a jiffy.

IN CONNECTION WITH: 3 Quick and Easy Healthy Dinners for When You Don’t Feel Like Cooking It goes without saying that not all crusts are made equal.Many are extremely high in salt, or they are simply created with a large amount of highly processed components and refined carbohydrates.In order to assist you, we conducted a review of the available options and selected the healthiest boxed pizza crusts we could discover.In addition, they are all gluten-free, which is a bonus!It is no longer necessary to waste time at the shop reading the nutritional information.

The 5 Healthiest Packaged Pizza Crusts

1. Capello’s Naked Pizza Crust

There are few frozen crusts that can compete with Capello’s completely grain-free frozen crust produced with nutritious whole-food components such as arrowroot flour, coconut oil, and apple cider vinegar when it comes to nutrition information. Although it is not certified organic, the brand does employ products that are not genetically modified.

2. Caulipower

As you may guess from the name, nutritious cauliflower is the primary component in this frozen gluten-free crust, which also contains brown rice flour and other healthy ingredients. It has a minimal calorie, salt, and sugar content. IN CONNECTION WITH: The 6 Best Gluten-Free Flours

3. Trader Joe’s Cauliflower Pizza Crust

People went crazy when Trader Joe’s released this crust, as they did with so many other items associated with the cult-favorite shop, and it’s possible that it’s already sold out in your local store’s freezer section.
In the event that you can track down some, it’s composed entirely of whole-food components (most notably cauliflower!) and is low in sugar and salt.
The only drawback is that it contains corn flour and cornstarch, and we prefer to buy organic corn because it is a commodity that is regularly treated with pesticides.
RELATED: Trader Joe’s Offers the 7 Healthiest Frozen Foods on the Market

4. Simple Mills Pizza Dough Mix

For those who like to ″create″ the dough themselves, in order to feel a bit more like a ″real″ home cook, this dough mix is extremely nutritious. With almond flour, coconut flour, and crushed flax, it even packs a nutritional punch, providing a little amount of protein, vitamin C, and minerals in each slice. Finally, it’s flavored with herbs and is completely vegan.

5. Namaste Foods Pizza Crust Mix

This mix, which is largely composed of brown rice and tapioca flours, has been flavored with granulated garlic (yeah, antioxidants!) and Italian seasoning, which comprises herbs such as oregano, rosemary, thyme, basil, and other herbs, among others.
They are a group of healthy lifestyle enthusiasts who not only subscribe to — and live!
— the 8 Pillars of Nutritious Living, but also have access to some of the most knowledgeable thought leaders in the health and wellness space, including Keri Glassman, our founder and resident dietitian, as well as other experts.
From the newest health trends to the most recent medical research, we remain on top of it all in order to provide you with the information you need to live your most nutritious life possible.

Is Pizza Healthy? Nutrition Tips for Pizza Lovers

Pizza is a popular dish all around the world, and for good reason.
Even the pickiest diners will fall in love with this irresistible blend of flaky crust, sweet tomato sauce, and salty mozzarella cheese, which is baked to perfection.
However, because it may be heavy in calories, salt, and carbohydrates, it is frequently referred to as ″unhealthy.″ This article examines the nutritional value of the most common forms of pizza and offers suggestions for how to make them healthier.
The nutritional value and contents of pizza can vary significantly depending on the variety.

Some types, on the other hand, may include a high concentration of harmful substances.

Frozen Pizza

Frozen pizzas are a popular meal option for many individuals, especially college students and families with hectic schedules. While there are few exceptions, the most majority of them are heavy in calories, sugar, and salt. In most cases, they are heavily processed and include chemical preservatives as well as extra sugar and bad fats. Consider the following: one serving (1/4 pizza) of Red Baron Classic Crust Pepperoni frozen pizza comprises (1) the following ingredients: 380 calories
18 grams of fat
39 grams of carbohydrates
8 grams of sugar
810 milligrams of sodium (34 percent of the Recommended Daily Intake (RDI))

Adding high-calorie toppings such as sausage, additional cheese, and other high-fat ingredients can increase the calorie count, while French bread style and filled crust variations can increase the calorie count even more.

Freshly Made Pizzeria Pizza

Pizzeria-made pizza, like frozen pizzas, can include a wide range of ingredients and preparation methods.
Consumers can obtain nutrition information about pizzeria pizza from various pizzeria chains even if the nutritional value of pizzeria pizza is not always mentioned.
Freshly cooked pizzas frequently include more nutritious components than the more processed pizzas offered at convenience stores and fast-food restaurants, according to research.
The majority of pizzerias produce their dough from scratch, utilizing only a few simple components like as olive oil and flour.

A number of restaurants employ handmade sauces with no added sugar, fresh cheeses, and other nutritious toppings, depending on the establishment.However, regardless of whether you order frozen or fresh pizza, adding on extra toppings can make it unhealthy, so be cautious of your choices while dining out.

Fast-Food Pizza

Pizza served in fast-food restaurants and convenience stores is among the least healthy of all meal options on the market today. It has a tendency to include the most calories, harmful fats, carbohydrates, and salt. One big slice (167 grams) of Pizza Hut Pepperoni Lovers Pizza contains (2) of the following nutrients: 460 calories
26 grams of fat
37 grams of carbohydrates
1 gram of sugar
900 mg of sodium (38 percent of the recommended daily intake)

Plus, fast-food pizzas usually contain more ingredients than freshly made ones, including monosodium glutamate (MSG), artificial colorings and high-fructose corn syrup — all of which may negatively impact your health (3, 4, 5).They’re also often packed with sodium, making them a poor choice for those who are salt-sensitive (6).Summary Many types of pizza, particularly frozen and fast-food varieties, tend to be high in calories, fat and sodium. More processed varieties may contain unhealthy ingredients, such as colorings, added sugar and preservatives. Although certain types of pizza are unhealthy, other less processed types can be nutritious.

Can Contain Unhealthy Ingredients

Like all foods, more processed types of pizza are often higher in unhealthy ingredients than those made from scratch.Frozen and fast-food pizzas can contain ingredients like preservatives, colorings and unhealthy fats.However, all pizzas, no matter how they’re prepared, are typically made using refined wheat flour.This type of flour is low in fiber and, therefore, less filling than whole-grain flours.Eating refined grain products — such as ready-made meals like pizza — has been linked to weight gain.A study in 1,352 people found that people who consumed over 70 grams of ready-made products like pizza daily were more likely to have more belly fat than those who consumed under 70 grams per day (7).

Some Types Are High in Calories, Carbs, Sodium and Sugar

Most types of pizzas are high in calories and sodium, as they’re usually topped with cheese, salty meats and other high-calorie toppings.Plus, some pizzas contain added sugar in the crust, certain toppings and sauces.In fact, one serving (1/4 pizza) of Red Baron Barbecue Chicken pizza contains a whopping 21 grams (4 teaspoons) of sugar (8).Regular consumption of refined foods rich in added sugar has been shown to increase your risk of chronic conditions like obesity and heart disease (9).What’s more, choosing stuffed crust or deep-dish pizzas will increase the carb and overall calorie content of your slice.Though occasionally enjoying a slice of fast-food or frozen pizza most likely won’t impact your weight, eating these items regularly can lead to weight gain and may increase your risk of chronic health conditions.

Some Recipes Can Be Healthy

Despite the fact that many varieties of pizza are rich in calories, fat, and salt, those cooked with fresh, whole ingredients may be a healthy option.
Pizza created in the traditional form is a very basic dish, consisting of flour, yeast, water, salt, olive oil, tomato sauce, and fresh cheese.
Pizza cooked from scratch with just few ingredients has the potential to be incredibly healthful.
When creating homemade pizza, you may increase the nutritional value by using nutrient-dense toppings such as veggies or lean protein sources such as grilled chicken.

Whole-wheat and gluten-free crusts are available at many pizza restaurants, as are healthy topping options such as fresh veggies or herbs, among other things.Summary Despite the fact that many varieties of pizza are rich in calories, salt, and carbohydrates, those produced at home or in a pizzeria may be made healthier by using nutrient-dense toppings and whole-grain crusts, among other strategies.Occasionally indulging in your favorite foods is an important part of maintaining a healthy eating regimen.The eating of frozen, fast-food, or pizzeria-style pizza is OK on occasion; nevertheless, it is better to restrict intake to no more than a couple of times per month at the most.However, for genuine pizza connoisseurs who want to indulge in their favorite meal on a more regular basis, there are several methods to make this gooey delicacy a whole lot healthier.

Make Your Own

When you purchase a frozen pizza or one from a fast-food outlet, you have no control over what ingredients are used in the preparation of the pizza.
Making your own meals provides you the freedom to choose what goes into — and what doesn’t go into — your dish.
Making your own crust from scratch with healthful ingredients such as whole-grain or gluten-free flours might help to increase the fiber level of your meal.
If you choose, you may prepare a grain-free crust out of cauliflower or nuts flour instead of regular flour.

Put unsweetened sauce over the bottom of your pie and top it with high-quality cheese and nutritious toppings such as peppers, sun-dried tomatoes, broccoli, arugula, chicken, garlic, or mushrooms.

Choose Whole Ingredients

When creating homemade pizza or purchasing a frozen pizza, look for goods that are prepared with complete ingredients rather than processed elements.
Consider product ingredient listings and make it a point to only purchase things that have whole-food components in their formulations.
Keep artificial colors, high fructose corn syrup, added sugar, processed meats, and artificial preservatives out of pre-made pizza dough mixes and pre-made pizzas.
Instead of purchasing a crust mix or pre-made pies, make your own pizza using a handmade dough and nutritional toppings to save money and calories.

Practice Portion Control

It is possible to gain weight by overindulging in any food, regardless of whether it is a healthy decision.
As a result, exercising portion control is essential for maintaining general health.
The need of portion control is especially crucial when eating foods that are easily overindulged, such as ice cream, bread, cake, and pizza.
It doesn’t matter if you’re eating a freshly prepared pizza or a pre-made slice; exercising portion control is a fantastic approach to avoid overindulging in calories and fat.

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