Sugar Substitute – Pizza Dough

When a recipe needs sugar it doesn’t necessarily mean that I use the white stuff. I’ve found that blended fruit works great in pizza dough as a substitute. In fact, something about it makes the dough look and feel even better. It definitely results in a good rise. If the prescribed minimal amount is used, the taste is actually no different. However, if a bit more is added it can be a great compliment to toppings like apple sausage or a blueberry pork sausage we once tried. Yum.
I wouldn’t recommend it for recipes that require a larger amount of sugar, because then you would need to totally alter the recipe to account for the wetness of the fruit. But…for pizza dough it works great!

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