- 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
- 1 cup canned crushed tomatoes, low-sodium
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- ½ teaspoon dehydrated onions
- 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. Serving size: 2 slices.
Nutrition Facts Per Serving:
Calories: 366, Carbohydrates: 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.
This recipe was developed by Kathleen Stanley, a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.