Pizza
Wholegrain
Wholemeal pizza a healthier choice
Wholemeal pizza dough is a healthier version of the classic pizza dough, which is typically made with white flour. This dough is made with wholemeal flour, which offers several health benefits. But why is our wholemeal pizza dough so good?
Unbaked dough
Nutrient content per 100 G
Energy: 1125 kJ/296 kcal
Fat: 4.2 g
Saturated fatty acids: 0.4 g
Carbohydrates: 39 g
Sugars: 1.5 g
Dietary fibre: 5.8 g
Protein: 9.6 g
Salt: 0.83 g
Suggestion
Firstly, wholemeal flour is a rich source of fibre that can help regulate digestion and keep your stomach fuller for longer. Wholemeal flour also contains more nutrients, such as vitamins, minerals and antioxidants, than white flour, making wholemeal pizza dough a healthier choice.
One of the best things about wholemeal pizza dough is its versatility. This dough can be used to make a wide variety of pizzas with different toppings and flavours. It can also be easily adapted to suit different dietary needs, for example, replacing the classic topping with vegan alternatives.
Finally, wholemeal pizza dough can also be a fun and creative dining experience for the whole family. Making your own pizza allows you to adapt flavours and toppings to suit all tastes and occasions. Making pizza together as a family can also be a fun activity where everyone can help add toppings to the pizza.
Overall, wholemeal pizza dough is a healthier and versatile version of the classic pizza dough. It is rich in fibre and nutrients and can be adapted to suit different dietary needs. Wholemeal pizza dough can also be a fun and creative dining experience for the whole family.
Preparation:
Take the dough out of the fridge and let it rest in the packaging for 5-10 minutes. Turn on the oven at 200°C. Roll out the dough and let it rest on the oven dish for10-15 minutes before adding the toppings. Put the pizza in the oven on the middle shelf. Only cook one pizza at a time. Bake the pizza for 9-12 minutes or until the edges are golden.
Note: Ovens are different, so the baking time or temperature may need to be adjusted.
Important: The baking paper must not come into direct contact with the oven’s heating
elements or open flames.
Doughs
