Whole Wheat Pizza Crust

From Beach Body

1 cup whole wheat flour
1 1/4 cup rolled oats
1/4 cup cornmeal
2/3 cup skim milk
1/4 cup olive oil
1 tsp. baking powder
Pizza toppings (your choice)
Optional: Basil, oregano, garlic, garlic salt
Preparation:
1. Spray a standard-sized cookie sheet with olive oil. Preheat the oven to 425.
2. Combine flour, oats, cornmeal, and baking powder in a medium-sized bowl. Mix well.
3. Add milk, olive oil, and spices to the mixture and stir until combined.
3. Place the dough on a lightly floured surface and and roll it until it is about the size of the cookie sheet. Transfer it to the cookie sheet.
4. Place the cookie sheet in the oven and bake for 12 to 15 minutes.
5. Remove the crust from the oven and add toppings.
6. Put back into oven for an additional 10 to 12 minutes or until the toppings are done.

Cheesy Pepporoni Bread

Saw this on another blog....looked good!

Cheesy Pepperoni Bread

1 can store-bought Pillsbury Italian or French bread
1 cup shredded mozzarella cheese
sliced pepperoni
marinara sauce for dipping

Preheat oven to 350 degrees. Unroll the bread dough so that it makes a large rectangle. Sprinkle generously with the mozzarella cheese, then top with desired amount of pepperoni. Carefully roll the dough jellyroll style into a loaf and place seam side down on a baking sheet lined with parchment paper or foil. Bake 18-20 minutes, or until the top is golden brown.

Pizza Dough

One time when my brother and sister in law came down, she made pizza with this homemade crust. It's very good!

1/4 c warm water
1 pkg rapid rise yeast
1 c warm milk
1/4 c sugar
4 c flour
1 egg
1 tsp salt

Dissolve yeast in water. Add rest of ingredients, flour last. Add as much flour as you can stir in. Knead rest of flour into dough, may be +/- 4 c. Cover bowl and let rise for 1 hour. Makes 2 pizza crusts.

Mom's Banana Bread

I LOVE this recipe, always comes out so good. When we buy bananas, I don't eat them after they start getting the spots on them....so I save them for this recipe. Just made this last night. This is not my mom's recipe, it's actually called Mom's Banana Bread in my Cooking Light cookbook. That's right, it's light! So that means you can eat several pieces, right? Stephen and I can't stay out of it!

1 Cup sugar
1/4 cup light butter, softened
3 ripe bananas
1/4 cup fat-free milk
1/4 c low-fat sour cream (I always use the fat-free)
2 large egg whites
2 cups flour
1 tsp baking soda
1/2 tsp salt
walnuts/pecans - optional (I always add nuts. I never measure them, just pour them in)
cooking spray

Preheat oven to 350. beat the butter and sugar at medium speed until well-blended. Add banana, milk, egg whites, and sour cream. In another bowl, combine flour, salt and baking soda. Add the flour mixture to the sugar mixture and beat until blended. At this point, add in some nuts if you want to.

Spoon mixture into about 5 mini-loaf pans coated with cooking spray (the recipe actually says 4 (5 x 2 1/2 inch pans) but there is always enough to make a 5th. Bake at 350 for 30-45 minutes, or until a toothpick comes out clean.

To make one 9 inch loaf, spoon batter in a 9 x 5 inch loaf pan and bake at 350 for about 1 hour and 10 min. I've tried the big loaf, and I just like the mini loaves better. It didn't seem like the big loaf cooked as well for me, but I'm always afraid of over cooking or burning it.

4 servings per (mini) loaf, serving size 1 slice:
147 calories
2.2 g fat
2.5 g protein
30.2 g carbs
1.1 g fiber