MSNBC reports that University of Maryland food chemists found a few ways to increase the antioxidant content of whole grain wheat pizza dough. The chemists say that cooking the dough longer, at higher temperatures, and giving it sufficient time to rise, will increase the antioxidant punch in the dough. Specificially, the antioxidant levels increased up to 60% with longer baking and up to 82% with higher temperatures.
If you’re making your own pizza and want the healthiest result, leave out the pepperoni, sausage, and ground beef, and pile on the vegetables. Here’s a link to a healthy pizza recipe: Margherita Pizza with Arugula
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