Crust:
1 envelope rapid-rise yeast
1 tablespoon sugar
1 cup plus 1 tablespoon warm water (115°F)
¼ teaspoon salt
2 tablespoons extra-virgin olive oil
1 cup plus ½ cup all-purpose flour
1 cup whole wheat flour
¼ teaspoon garlic powder
Nonstick cooking spray
Sauce:
1 cup canned crushed tomatoes, low-sodium
1 tablespoon dried basil
1 teaspoon dried oregano
¼ teaspoon black pepper
½ teaspoon dehydrated onions
Toppings:
1 cup sliced red onion
½ cup sliced mushrooms
¼ cup diced red bell pepper
¼ cup diced green bell pepper
½ cup shredded, part-skim mozzarella cheese
Combine yeast, sugar, and water in a small bowl and mix until yeast and sugar are dissolved. Let rest 10 minutes. Add salt, olive oil, 1 cup all-purpose flour, 1 cup
whole wheat flour, and garlic powder and stir well, until a dough forms. Add a few
more drops of water if needed to make the dough stick together without becoming too
sticky. Spread remaining ½ cup all-purpose flour on a surface to prevent sticking,
place dough on surface, and knead 2 minutes, then cover with a dry dish towel and
let rise on kneading surface for 15–25 minutes. Heat oven to 400°F. Spray a pizza
pan with nonstick cooking spray. Spread dough into a 12-inch circle. In a small bowl,
combine sauce ingredients and stir well. Spoon sauce over crust and spread evenly.
Layer toppings evenly on pizza in the order listed, then bake for about 15–20 minutes
until cheese is bubbly and crust lightly browned. Let sit for a few minutes, then
cut into 8 slices.
Yield: 4 servings
Preparation time: 40 minutes
Cooking time: 20 minutes
Serving size: 2 slices
Nutrition Facts
Per Serving:
Calories: 366
Carbohydrate: 57 g
Protein: 12 g
Fat: 10 g
Saturated fat: 3 g
Cholesterol: 8 g
Sodium: 233 mg
Fiber: 6 g
Exchanges per serving: 4 starch, 2 fat
Carbohydrate choices: 4