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Salsa Pizza Recipe
|Whole-wheat flour||2 Cup (32 tbs)|
|Nonfat refried beans||1 Cup (16 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Fat-free egg substitute||1⁄4 Cup (4 tbs)|
|Nonfat dry milk powder||3 Tablespoon|
|Canola oil||2 Tablespoon|
|Active dry yeast||1 Tablespoon|
|Chili powder||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Cream cheese package||16 Ounce (2 Packages, 8 Ounce Each, At Room Temperature)|
|Fat free chunky salsa||2 Cup (32 tbs), drained|
|Shredded reduced fat cheddar cheese||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3999 Calories from Fat 1958
% Daily Value*
Total Fat 218 g335.8%
Saturated Fat 19.9 g99.3%
Trans Fat 0.1 g
Cholesterol 88.4 mg
Sodium 5003.6 mg208.5%
Total Carbohydrates 397 g132.3%
Dietary Fiber 66.4 g265.5%
Sugars 50.5 g
Protein 156 g312.5%
Vitamin A 93.3% Vitamin C 14.3%
Calcium 192.7% Iron 99.9%
*Based on a 2000 Calorie diet
Mix well with a wooden spoon.
Turn out onto a lightly floured surface and knead until a soft, smooth ball forms.
Transfer the dough to a clean large bowl.
Cover and let rise in a warm place for about 45 minutes, or until doubled in volume.
Punch down the dough and place on a floured surface.
Let stand for 5 minutes.
Coat a 12" deep-dish pizza pan with no-stick spray.
Roll the dough into a 14" circle.
Transfer to the prepared pan.
Push the dough up the sides of the pan to form a rim.
Spread the bottom of the dough with the cream cheese.
Top with the salsa and sprinkle with the Cheddar.
Let rise in a warm place for 30 minutes, or until puffy.
Preheat the oven to 475°F.
Bake for 17 to 20 minutes, or until the crust is deep brown and the cheese is bubbling.