Healthy Italian Breadsticks Or Pizza Crust Recipes

HEALTHY ITALIAN BREADSTICKS OR PIZZA CRUST

Healthy Italian Breadsticks or Pizza Crust image

Healthy vegan Italian Bread Sticks or Pizza Crust! I've given directions below in how to make this as Italian Bread Sticks, but to turn it into Pizza Crust is quite simple. Simply omit the Italian seasoning, garlic and onion powder from this recipe and roll to fit 2 medium sized pizza pans and TADA you have pizza crust. Freezes well also. From "The Best of Silver Hills Delicious Vegetarian Cuisine" cookbook. Update: Lately I've been making this as a pizza crust without omiting the Italian seasoning, garlic, and onion powder and I think it makes the pizza taste even better.

Provided by Enjolinfam

Categories Breads

Time 1h15m

Yield 12 sticks, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups water, very warm
1/4 cup brown sugar
2 tablespoons yeast
2 teaspoons salt
1/4 cup olive oil
2 tablespoons italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup whole wheat flour
4 cups unbleached white flour

Steps:

Mix all ingredients together and knead dough for 5 minutes. Let rise 20 minutes.
Preheat oven to 350 degrees F. Divide dough in half. Place one half on a floured counter top and roll it out to form a rectangle about 1/2 inch thick.
Place dough sheets on a vegetable oil-sprayed cookie sheet. Cut dough into thin strips about 1/2 inch apart along the width of the pan. Repeat this process with the remaining dough portion.
Bake for 30 minutes.
Serve warm with salads and entrees.

Nutrition Facts : Calories 250.1, Fat 5.3, SaturatedFat 0.8, Sodium 392.3, Carbohydrate 44.5, Fiber 2.8, Sugar 4.6, Protein 6.5

ITALIAN BREADSTICKS

Italian Breadsticks image

Wonderful Italian breadsticks made with Gold Medal® flour are perfect to accompaniment with your meal.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h20m

Yield 32

Number Of Ingredients 11

Ingredients

Cooking spray to grease cookie sheets
1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
2/3 cup water
1 tablespoon granulated sugar
1 teaspoon salt
1/4 cup olive or vegetable oil
2 to 2 1/4 cups Gold Medal™ Better for Bread™ bread flour or Gold Medal™ all-purpose flour
2 tablespoons olive or vegetable oil
1 large egg
1 tablespoon water
1 1/2 teaspoons coarse salt or sesame seed

Steps:

Spray cookie sheets with the cooking spray. In a large bowl, place the yeast. In a 1-quart saucepan, heat the water over medium heat until warm and an instant-read thermometer reads 105°F to 115°F. Pour water over yeast; stir until yeast is dissolved. Stir in the sugar, 1 teaspoon salt, 1/4 cup oil and 1 cup of the flour. Beat with an electric mixer on medium speed until smooth. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky).
Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. If dough is sticky, lightly flour your hands. Shape dough into a uniform roll that's 10 inches long. Cut roll crosswise into 32 equal parts. Roll each part into a pencil-like rope, 8 inches long for thick breadsticks or 10 inches long for thin breadsticks. Place 1 inch apart on cookie sheets. Brush with 2 tablespoons oil. Lightly spray sheets of plastic wrap with cooking spray; cover dough loosely with the plastic wrap, sprayed side down. Let rise in a warm place 20 minutes.
Place an egg separator over a small bowl. Crack open the egg, letting the yolk fall into the center of the separator and the egg white slip through the slots into the bowl. Cover and refrigerate egg yolk up to 4 days to use in another recipe.
Move the oven rack to the middle position of the oven. Heat the oven to 350°F. In a small bowl, beat the egg white and 1 tablespoon water slightly with a fork or wire whisk. Brush mixture over breadsticks, using a pastry brush; sprinkle with coarse salt. Bake 1 cookie sheet at a time 20 to 25 minutes or until breadsticks are golden brown. Remove from cookie sheets to cooling rack. Serve warm or cooled.

Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Breadstick, Sodium 190 mg, Sugar 0 g, TransFat 0 g

ITALIAN BREAD TWISTS

Italian Bread Twists image

Mary Garman prepares these irresistible breadsticks and their pizza-inspired dipping sauce in her Elliottsburg, Pennsylvania kitchen. "They complement most any meal," she notes.

Provided by Taste of Home

Time 45m

Yield 9 breadsticks.

Number Of Ingredients 14

Ingredients

2 to 2-1/2 cups all-purpose flour
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
3/4 cup water
6 teaspoons canola oil, divided
1-1/2 teaspoons honey
2 tablespoons butter, melted
4-1/2 teaspoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1/2 teaspoon garlic salt
PIZZA DIPPING SAUCE:
1 can (8 ounces) pizza sauce
2 tablespoons brown sugar
4-1/2 teaspoons cider vinegar

Steps:

In a large bowl, combine 1-1/2 cups flour, yeast and salt. In a small saucepan, heat the water, 1-1/2 teaspoons oil and honey to 120-130°. Add to dry ingredients; beat just until moistened., Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes., Roll into a 9-in. square. Cut into 1-in. strips. Twist each strip and place 2 in. apart on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Combine butter and remaining oil; brush over dough., Combine Parmesan cheese, parsley and garlic salt; sprinkle over dough. Bake at 350° for 15-20 minutes or until lightly browned. Remove to a wire rack., Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil. Serve with warm breadsticks.

Nutrition Facts : Calories 180 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 346mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

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