This Whole Wheat Veggie Pizza makes a terrific and healthy main dish meal for your family.
1-1/2 cup all purpose flour
1/2 cup whole wheat flour
2 1/4-ounce packages quick rise yeast
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water (120 to 130 degrees)
2 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh parsley
1-1/2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoons dried basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
In a mixing bowl, combine the first five ingredients. Add water and oil, beat until smooth. Turn onto a floured surface; knead until smooth and elastic, about five minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Divide in half; roll each portion into a 12-inch circle. Transfer to greased 12-inch pizza pans. Prick dough with a fork. Bake at 400 degrees for 8 to 10 minutes or until lightly browned. Combine sauce ingredients in a saucepan. Bring to a boil; reduce heat. Simmer uncovered, 15 to 18 minutes, stirring occasionally.
In a skillet, saute vegetables in oil until tender. Spread each pizza with 1 cup sauce (refrigerate the remaining sauce for another use). Sprinkle with vegetables and cheese. Bake for 12 to 15 minutes or until cheese is melted.
Recipe makes 2 pizzas, 6 slices each pizza.
Serving size: 1 slice
Calories: 179; Total Fat: 5g; Cholesterol: 5mg; Sodium: 203mg; Carbohydrates: 28g; Fiber: 2g; Protein: 7g
Diabetic Exchanges: 1-1/2 starch, 1/2 vegetable, and 1/2 fat
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