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Golden-Crust Pizza

by Berkeley Wellness  

Using carrot juice as the liquid in a basic yeast-risen pizza dough adds a wonderful golden color and a good amount of beta carotene. You can make the basic tomato-and-cheese-topped pizza below, or try additional toppings (recipes below). The nutrition analysis is for the basic version.

Timing alert: You can prepare the dough through step 4, punch it down, wrap it, and freeze it for up to a month before using. When you’re ready to make the pizza, bring the dough to room temperature and then roll it out as directed in step 5. Proceed with the topping and baking.


  • 1 package (¼ ounce) active dry yeast
  • 1 teaspoon sugar
  • ¼ cup lukewarm water (105° to 115°F)
  • 3½ cups flour plus extra for kneading
  • 1¼ cups carrot juice
  • 1 tablespoon olive oil
  • ¾ teaspoon salt
  • 2 tablespoons yellow cornmeal
  • 2 cups store-bought marinara sauce
  • 1 cup shredded part-skim mozzarella (4 ounces)
  • 1 cup shredded fat-free mozzarella (4 ounces)
  • Toppings (optional; recipes follow)


  1. In a large bowl, sprinkle the yeast and sugar over the lukewarm water. Let sit until foamy, about 5 minutes.
  2. Stir in ½ cup of the flour, cover, and let stand in a draft-free spot until doubled in bulk, about 30
  3. minutes.
  4. Stir in the carrot juice and oil until well combined. Add the remaining 3 cups flour and the salt, and stir until the dough comes together. Transfer the dough to a floured work surface and knead until the dough is smooth and elastic, about 10 minutes. (As you knead, use more flour for your hands and work
  5. surface to keep the dough from sticking.)
  6. Spray a large bowl with nonstick cooking spray. Add the dough, turning to coat. Cover with a damp cloth and let stand in a warm draft-free spot until almost doubled in bulk, about 45 minutes.
  7. Preheat the oven to 500°F. Punch the dough down and turn it out onto a lightly floured surface. Roll the dough out to an 11 x 17-inch rectangle. Sprinkle a large baking sheet with the cornmeal. Place the dough on top.
  8. Spoon the marinara sauce evenly over the dough. If using a topping, add it here. Bake on the lowest shelf of the oven for 10 minutes.
  9. Scatter the cheeses over the top and bake for 10 minutes longer, or until the cheeses have melted and the crust is crisp and brown.
Makes 8 slices.

Nutrition per slice: 330 calories, 6g total fat (2g saturated), 3g dietary fiber, 54g carbohydrate, 15g protein, 660mg sodium.

A good source of: beta carotene, calcium, folate, niacin, riboflavin, selenium, thiamin.

Topping options

Bell Pepper & Onion Topping

Topping In a medium skillet, combine 1 thinly sliced bell pepper (red, yellow, or green), 1 thinly sliced small red onion, ¼ cup water, 1 tablespoon balsamic vinegar, and ½ teaspoon oregano. Cook over medium heat until softened.

Spicy Mushroom Topping

In a medium nonstick skillet, sauté 2 cups sliced mushrooms (shiitake, cremini, or button) in 2 teaspoons olive oil along with 3 cloves minced garlic and a pinch of red pepper flakes.

Sausage and Broccoli Rabe Topping

In a medium nonstick skillet, cook 2 cups chopped broccoli rabe, 2 cloves of slivered garlic, and 2 links of hot Italian-style turkey sausage in ½ cup water over medium heat until the broccoli rabe is softened. Drain off any excess liquid. Cut the sausage into thin slices. Sprinkle the sauce-topped pizza dough (step 6) with the cooked broccoli rabe, the sausage slices, and ¼ cup golden raisins.

Bean and Corn Topping

Sprinkle the sauce-topped pizza dough (step 6) with 1 cup corn kernels, 1 cup cooked (or canned) black beans, ? cup chopped cilantro, and 2 sliced scallions.

Also see Pick a (Frozen) Pizza from our Supermarket Buying Guide.