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Homemade Pizza with Wheat Germ Crust

Homemade Pizza with Wheat Germ Crust

Nutrition Facts

Serving Size: 1/2 Pizza (231g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 430
Calories From Fat 160
  • % Daily Value
  • Total Fat 18g 23%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 4.5g
  • Cholesterol 35mg 3%
  • Sodium 700mg 12%
  • Potassium 460mg 13%
  • Total Carbohydrate 47g 16%
  • Dietary Fiber 6g 24%
  • Sugars 5g
  • Protein 19g
  • Vitamin A 2% Vitamin C 10%
  • Calcium 4% Iron 25%
  • Vitamin E 25% Thiamin 90%
  • Folate 80% Phosphorus 20%
  • Magnesium 15% Zinc 20%

Get the family together for a fun night at home making healthier homemade pizza. Set out a fun topping bar and let everyone choose their favorites. They’ll love the wheat germ-infused crust. The sauce recipe makes extra—freeze some for the next time you make pizza or use it on pasta another night. 

Makes 2 large pizzas

Dough

1 1-ounce envelope active dry yeast

1 teaspoon sugar

3/4 cup warm water

1 1/4 to 1 1/2  cups bread flour, plus more for rolling out dough

1/2 cup Kretschmer Original Toasted Wheat Germ

1 teaspoon salt


3 teaspoons olive oil, divided

Sauce (Makes about 3 cups)

2 tablespoons olive oil

1 small yellow onion, diced (about 1 cup)

2 small cloves garlic, sliced

1 28-ounce can crushed tomatoes with basil

1 tablespoon dried oregano

Topping

1 cup sauce

6 ounces shredded fresh mozzarella cheese

Optional: Additional toppings of your choice

To make dough, pour yeast and sugar in large bowl. Add warm water and stir yeast until dissolved. Let sit 3 to 5 minutes until yeast bubbles. Stir in 1 cup flour, wheat germ and salt until combined. Add more flour if dough is sticky.

When dough comes together and becomes too hard to mix, flour hands and form dough into a ball. Remove dough ball from bowl and knead by rolling it backward and forward. Repeat for about 10 minutes until you have a smooth, springy, soft dough.

Add 1 teaspoon olive oil to clean bowl and place dough in bowl. Cover with kitchen towel or plastic wrap and let double in size, about 45 minutes.

While dough is rising, make sauce. Heat 2 tablespoons olive oil in medium pot. Add onions and garlic and sauté for about 5 minutes, stirring often, until translucent.  Add tomatoes and oregano, bring to boil; reduce heat and simmer 30 minutes. (If you like a smooth sauce, once sauce is cooled a bit, place in food processor or blender, or use an immersion blender to create desired consistency.)

To make pizza, preheat oven to 500° F. Place pizza stone, if using, in oven and let it get hot for at least 15 minutes. If not using stone, heat large cookie sheet in oven before placing dough on it.

Punch dough down and divide in half. Add some flour to board or table and roll dough out to desired thickness.

Carefully place rolled out pizza dough on hot pizza stone or cookie sheet greased with 1 teaspoon oil. Top with 1/2 cup sauce, 3 ounces cheese and any other desired toppings. Place in oven and cook 10 to 12 minutes or until pizza is golden and crispy. Repeat with other dough half, greasing pizza stone or cookie sheet with 1 teaspoon oil. Add dough and toppings and place back in oven for 10 to 12 minutes (cooking time will vary depending on thickness of crust). 

Berry Delicious and Easy Wheat Germ Pancakes

Berry Delicious and Easy Wheat Germ Pancakes

Nutrition Facts

Serving Size: 2 pancakes (143g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 310
Calories From Fat 80
  • % Daily Value
  • Total Fat 9g 14%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 2g
  • Cholesterol 45mg 15%
  • Sodium 480mg 20%
  • Potassium 190mg 5%
  • Total Carbohydrate 48g 16%
  • Dietary Fiber 3g 12%
  • Sugars 18g
  • Protein 9g
  • Vitamin A 2% Vitamin C 6%
  • Calcium 10% Iron 15%
  • Vitamin E 10% Thiamin 8%
  • Folate 15% Phosphorus 15%
  • Magnesium 10% Zinc 8%

Serves 4 (2 pancakes each)

Whip up a batch of these pancakes on a lazy weekend morning or even on a school day! Use fresh fruit in season, but frozen fruit works just fine, too.

  • 1 cup Krusteaz Buttermilk Pancake mix
  • 1/4 cup Kretschmer Original Toasted Wheat Germ
  • 1/4 cup chopped walnuts
  • 1/4 teaspoon cinnamon
  • 1 egg
  • 1/2 cup 2 tablespoons fat-free milk (or up to 1 cup for thinner pancakes)
  • 1/2 cup fresh or frozen blueberries, or fruit of choice
  • 1 teaspoon canola oil
  • 1/4 cup all fruit jelly, flavor of choice

1. In medium bowl, mix together pancake mix, Kretschmer wheat germ, walnuts and cinnamon.

2. In small bowl, whisk together egg and milk; add to dry ingredients, stirring until combined.

3. Stir in blueberries or fruit of choice.

4. Heat large non-stick pan over high heat. Add 1/2 teaspoon oil. Once the oil is hot, pour about 1/4 cup of batter into the pan. Then pour another 1/4 cup batter into pan, allowing space between each pancake. Add two more pancakes if there is enough room in the pan and cook until pancakes are crispy but not burned on one side, about 1 1/2 minutes. (You may need to adjust the heat so pancakes cook properly.) Flip pancakes and cook for another 1 1/2 minutes until pancakes are no longer raw on the inside.

5. Repeat by adding other 1/2 teaspoon oil. Let pan get hot and pour out 1/4 cups of batter to make the rest of the pancakes.

6. While the pancakes are cooking, place the all fruit jelly in microwave-safe bowl and heat on high for about 30 seconds or until jelly is completely melted. (Times may vary depending on your microwave. If you do not have a microwave, place jelly in a small pan on the stove and heat until liquid, about 3 to 5 minutes on medium-low heat. )

7. Serve pancakes with warm jelly sauce divided evenly on top of pancakes.

Recipe Type: 

Pear Ginger Muffins with Wheat Germ

Pear Ginger Muffins with Wheat Germ

Nutrition Facts

Serving Size: 1 muffin (56g)
Servings Per Recipe: 24
Amount Per Serving:
Calories 140
Calories from Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1g
  • Cholesterol 25mg 8%
  • Sodium 135mg 6%
  • Potasium 95mg 3%
  • Total Carbohydrate 21g 7%
  • Dietary Fiber 1g 4%
  • Sugars 9g
  • Protein 3g
  • Vitamin A 4% Vitamin C 0%
  • Calcium 8% Iron 6%
  • Vitamin E 8% Thiamin 10%
  • Folate 10% Phosphorus 8%
  • Magnesium 4% Zinc 4%

Makes 24 muffins

The unique combination of wheat germ, pears and ginger produces a muffin bursting with flavor and sweet satisfaction. Sprinkle it with some powdered sugar and serve it as a good snack or an after-meal treat!

  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 cup Kretschmer Original Toasted Wheat Germ
  • 1 tablespoon ground ginger
  • 1/2 cup chopped candied ginger
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 3/4 cup of sugar
  • 1/2 cup plain low-fat yogurt
  • 1/2 cup whole milk
  • 2 pears, peeled, cored and chopped into 1/4-inch pieces
  • 2 teaspoons confectioners’ sugar

Preheat oven to 350° F. Line 24 muffin tins with paper cups.

In large bowl mix flour, baking powder, Kretschmer wheat germ and ground ginger. Stir in chopped candied ginger.

In small bowl, whisk melted butter, yogurt, sugar and eggs until well blended.

Pour egg mixture into bowl with flour mixture and stir lightly until almost combined. Add milk and stir again just until combined. Fold in pears.

Divide mixture evenly into 24 prepared muffin cups. Bake for 18 to 20 minutes or until muffins come out clean when poked with a toothpick and are lightly browned on top.

  • Once cooled, sift confectioners’ sugar over the tops of the muffins.
  • Raspberry Walnut “Not Just for Breakfast” Muffins

    Raspberry Walnut “Not Just for Breakfast” Muffins

    Nutrition Facts

    Serving Size: 1 muffin (52g)
    Servings Per Recipe: 24
    Amount Per Serving:
    Calories 160
    Calories From Fat 70
    • % Daily Value
    • Total Fat 8g 12%
    • Saturated Fat 3g 15%
    • Trans Fat 3g
    • Polyunsaturated Fat 1.5g
    • Monounsaturated Fat 1.5g
    • Cholesterol 25mg 8%
    • Sodium 135mg 6%
    • Potasium 105mg 3%
    • Total Carbohydrate 19g 6%
    • Dietary Fiber 1g 4%
    • Sugars 8g
    • Protein 4g
    • Vitamin A 4% Vitamin C 2%
    • Calcium 10% Iron 8%
    • Vitamin E 8% Thiamin 10%
    • Folate 15% Phosphorus 10%
    • Magnesium 6% Zinc 6%

    Makes 24 muffins

    A delicious combination of nuts, fruit and yogurt is packed into this muffin. Nutty toasted wheat germ boosts the flavor while adding vitamins and minerals.

    • 1 cup walnuts
    • 2 cups all-purpose flour
    • 2 tablespoons baking powder
    • 1 cup Kretschmer Original Toasted Wheat Germ
    • 1/2 cup (1 stick) unsalted butter, melted
    • 1/2 cup plain low-fat yogurt
    • 3/4 cup sugar
    • 2 large eggs
    • 1/2 cup whole milk
    • 1 cup frozen raspberries broken into small pieces
    • 2 tablespoons turbinado or raw sugar

    1. Preheat oven to 350° F. Line 24 muffin cups with paper liners.

    2. Process 1 cup walnuts in a food processor until finely ground.

    3. Pour walnuts into large bowl and add flour, baking powder and wheat germ.

    4. In another small bowl, add melted butter, yogurt, sugar and eggs. Whisk until well blended.

    5. Pour yogurt mixture into bowl with flour mixture and stir lightly until almost combined. Add milk and stir again until just combined. Fold in raspberries.

    6. Divide mixture evenly into 24 prepared muffin cups. Sprinkle with turbinado or sugar. Bake for 18 to 20 minutes or until toothpick inserted in the center comes out clean and tops are lightly browned.