Portions:
5 pizza doughs

Serving Size:
1/5th of dough for 1 pizza

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Heart Healthy

Ingredients

  • 2 cups hot water
  • 1 packet active dry yeast (0.25 ounce)
  • 1 tablespoon, plus 1 pinch of sugar
  • 5 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Preparation

  1. In a small bowl combine the water, yeast and a pinch of sugar; stir gently. Let mixture sit for a few minutes to activate (it will bubble).
  2. In a mixing bowl combine the flour, remaining 1 tablespoon sugar, salt and 2 tablespoons olive oil; stir well. Add the yeast mixture to the flour mixture; stir well.
  3. Knead the dough. Use a mixer with a dough attachment or knead on a floured surface until smooth and easily stretched. Oil the bottom and sides of a bowl and lay the dough inside. Loosely cover the bowl with a dish towel or paper towel.
  4. Place the covered bowl on the stovetop and let the dough rise until double in size for 1-1/2 to 2 hours. Punch the dough down and divide it into 5 equal parts.
  5. Roll out each piece of pizza dough into a 10-inch circle or rectangular shape to prepare for pizza toppings.

Helpful hints

  • If you are making only 1 pizza you can refrigerate the extra dough for up to 3 days or freeze for up to 2 months. Freeze each part in a separate freezer bag. Thaw in the refrigerator when ready to use.
  • Roll each pizza dough into 10-inch round or rectangular shape to make 3 to 4 servings of pizza with toppings.
  • Nutrient analysis is for 1 pizza dough divided into 5 servings. The actual amount may vary depending on how many servings are in your pizza.

Nutrients per serving

Calories 130

Protein 3 g

Carbohydrates 25 g

Fat 2 g

Cholesterol 0 mg

Sodium 60 mg

Potassium 37 mg

Phosphorus 36 mg

Calcium 6 mg

Fiber 0.9 g

Renal and renal diabetic food choices

  • 1-1/2 starch

Carbohydrate choices

1-1/2

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