How to Crank Up the Antioxidant Power in Pizza

Who knew pizza could actually be a health food? With a few minor tweaks to the traditional recipe, you can crank up its antioxidant potential.

Recently, food chemists found that making pizza with whole wheat flour instead of all-purpose flour along with baking the pie a bit longer released more disease-fighting compounds. Specifically, when a pizza with whole wheat crust was baked at a higher temperature it released 82 percent more antioxidants. It released 60 percent more when baked twice as long, and that number doubled when the dough was left to rise an extra day.

Now can have your pie and eat it too!

Source: Science Daily
Photo Credit: L.W. Yang, Wikipedia

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