Betty Crocker Herbed Pizza Crust (Low Fat) Recipe

• 1 pkt Regular active dry yeast
• 1/2 c. Hot water, (105 to 115 degrees)
• 1/2 c. Whole wheat flour
• 1/2 c. Tomato juice
• 2 Tbsp. Chives, minced fresh or possibly 1 Tbsp. freeze-dry chives
• 1 Tbsp. Rosemary, minced fresh or possibly 1 tsp. dry rosemary leaves, crushed
• 1 tsp Extra virgin olive oil, or possibly vegetable oil
• 1/4 tsp White pepper
• 1 1/2 c. All-purpose flour, up 1 3/4 c.

1. * Dissolve yeast in hot water in medium bowl.
2. Stir in remaining ingredients except all-purpose flour.
3. Stir in sufficient all-purpose flour, 1/2 c. at a time, to make dough easy to handle.
4. * Turn dough onto lightly floured surface; gently roll in flour to coat.
5. Knead about 5 min or possibly till smooth and elastic.
6. Spray medium bowl with nonstick cooking spray.
7. Place dough in bowl, and turn greased side up.
8. Cover and let rise in hot place 45 to 60 min or possibly till double.
9. (Dough is ready if indentation remains when touched.)
10. * Punch down dough.
11. Roll into 10- to 12-inch circle on lightly floured surface.
12. Top and bake as directed in your favorite pizza recipe.
13. Makes 10to 12-inch pizza crust (6 slices).
14. * Cracked Pepper Pizza crust: Substitute 2 Tbsp.
15. minced fresh parsley for the chives and 1 tsp.
16. coarsely-grnd black pepper for the white pepper.
17. * Southwestern pizza crust: Omit rosemary.
18. Stir in 1/4 tsp.
19. grnd cumin and 1/2 tsp.
20. chile pwdr with the remaining ingredients.

yeast, water, whole wheat flour, tomato juice, chives, rosemary, olive oil, white pepper, allpurpose flour

Taken from cookeatshare.com/recipes/betty-crocker-herbed-pizza-crust-low-fat-84204 (may not work)