PROCESS OF PRODUCING PIZZA DOUGH WITH CAULIFLOWER AND SPINACH LEAVES

• Main Authors: CARANTO, Lois Charity B, SAJOL, Vince Philip F, ROMAN, Carmencita S, SALVADOR, Jose S, CHAN, Maria Angelica S, CENIR, Christina Grace, ABANES, Elishamae DC, FERRER, Rachel Alexandra S
• Format: Patent
• Language: English
• Published: 14.12.2020
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The present technology discloses a composition of, and method of making a pizza dough incorporating cauliflower (Brassica oleracea var. botrytis) and spinach leaves (Spicachia oleracea) to promote a healthier choice of snack food, comprising the following steps: 1) preparation of raw materials and ingredients; 2) grating of cauliflower into granules; 3) squeezing grated cauliflower to reduce water content; 4) dehydration of spinach leaves at 80øC for ten (10) minutes; 5) mincing dehydrated spinach leaves; 6) dough making which includes preparing the mixture of water, yeast, and sugar, sifting the flour, and adding the ingredients grated cauliflower, dried spinach, yeast solution, salt, and vegetable oil, and mixing, kneading, and folding well until all of the ingredients are evenly distributed; 7) placing the mixture inside a zip lock bag and setting aside for 30 minutes; 8) placing the dough on a flat surface, and forming the dough using a rolling pin to make the crust uniform and achieve a thin crust; 9) baking the dough, placing the crust into an oven preheated to 400 degree Fahrenheit, and cooking for approximately 15-20 minutes; and 10) addition of toppings to complete making a pizza.