2 T. fast-acting yeast
2 cups lukewarm water
2 T. sugar
2 T. olive oil
1/3 cup vegetable oil
1 t. salt
5 1/2 cups white-wheat flour
3 cloves garlic, crushed
2 T. olive oil for topping
1 T. whole rosemary
2 t. kosher salt for topping


Dissolve the yeast in water. Add sugar, olive oil, vegetable oil, and salt. Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl. (A mixer with a dough hook works well.) Add remaining flour and knead until the dough is smooth. Allow to rise until double in bulk; punch down and allow to rise again. Oil two baking sheets, 13″ x 18″ each. Divide dough in half. Pat, stretch, and press dough to edges of each pan. Allow to rise for about 30 minutes and brush with the crushed garlic mixed with the oil for topping. Sprinkle the rosemary and kosher salt on top. Bake at 375 deg. F for approximately 30 minutes. Serves: 20 with 2 slices of 3″ x 3″.

For variety: Add any of the toppings listed for pizza toppings after brushing the dough with oil.

Nutritional Information:

Calories per serving: 185; protein: 3.6 grams; carbohydrate: 27 grams; fat: 6.5 grams; cholesterol: 0 milligrams; vitamin A: 0 IU; vitamin C: .135 milligrams; calcium: 8 milligrams; zinc: .2 milligrams.

Georgia E. Hodgkin, Ed.D., R.D., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.

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