Taste Test Tuesday: 100% Whole Wheat Boboli

Over the years I've used Boboli (partially baked and ready to use) pizza crust occasionally to test various and sundry appetizer and entrée recipes that call for it. You can't say it isn't super easy and convenient! You can keep it in your refrigerator just in case you need an impromptu dinner or snack in the coming weeks.

But I've often thought, "I would love this convenient crust even more if it was whole-wheat or part whole wheat." Well, someone heard me because Boboli now comes in a 100% whole wheat version. If you eat 1/5th of the shell, which is definitely do-able as an entrée, you add 5 grams of fiber to your meal total!

The crust holds up very nice as it bakes and if you like whole wheat or part whole wheat bread products, you will love this product.

As you read through the list of ingredients, you'll come to the first ingredient, which is whole-wheat flour (awesome) and then the second ingredient - water (okay), and then the third ingredient - palm oil (what?). This is where that 1.5 grams of saturated fat is probably coming from. Do I wish they were using canola or olive oil? Absolutely!Is buying the whole wheat crust, even with the 1.5 grams of saturated fat, better than a lot of the other convenient pizza products out there? Most likely.

1/5th shell (57 grams) =

150 calories
6 g protein
27 g carbohydrate
5 g fiber
3 g fat
1.5 g saturated fat (0 g trans)
0 mg cholesterol
200 mg sodium

First 5 ingredients:

1. Whole-wheat flour
2. Water
3. Palm oil (this is where the saturated fat is coming from)
4. Polydextrose
5. Yeast

Related Topics:

• Time for an Oil Change?
• Tips for Reaping the Benefits of Whole Grains

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