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Recipe by Cooking Light July 1997


Recipe Summary

2 (10-inch) crusts (serving size: 1/6 crust)


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a large bowl; make a well in center of mixture. Add water and oil to flour mixture, stirring until well-blended.

  • Turn dough out onto a lightly floured surface; knead 4 to 5 times. Divide dough in half. Working with one half at a time, press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.

  • Note: Dough can be stored up to 3 days in then refrigerator.

Nutrition Facts

116 calories; calories from fat 28%; fat 3.6g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.4g; protein 2.5g; carbohydrates 18.1g; fiber 0.6g; iron 1.2mg; sodium 98mg; calcium 49mg.