Everyone thinks of kids when they think of pizza. But let's be honest, I think all of us, especially us kids at heart, really adore pizza. It has become our national comfort food. This lower-fat version tastes as good as the more familiar kinds, but with fewer calories and fat. It's also super fast and super easy. What more can you ask for?
Use leftover cooked meats and vegetables as toppings.
Makes 6 individual pizzas
1 package dry yeast
Pinch of sugar
1 cup lukewarm water
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour plus additional
for dusting the board
1 teaspoon salt
3/4 cup Tomato Sauce or your favorite purchased brand
6 ounces low fat mozzarella cheese, coarsely grated
Sliced red, yellow, or green peppers Sliced mushrooms
Chopped fresh herbs (such as basil, parsley, dill, oregano, or chives)
Preheat the oven to 500°F.
In a small bowl, proof the yeast with the sugar in 1/4 cup of the water, tightly covered, for 5 minutes or until the yeast is foamy. Transfer the yeast mixture to a bowl, stir in the additional water, the flours, and salt and combine well. Turn the dough out onto a lightly floured board and knead it (adding additional flour or water as necessary) for 10 minutes or until it is smooth and elastic. Put it in a lightly oiled bowl, turn it to coat it with the oil, and let it rise, tightly covered, in a warm place for 1 hour or until it is double in bulk.
Shape the dough into 6 balls and roll out each into a 5-inch round for a thick crust or a 9-inch round for a thin crust. Transfer the rounds to cookie sheets, and spread 2 tablespoons of the tomato sauce on top of each one. Arrange any optional toppings over the sauce, and sprinkle with one-sixth of the cheese.
Bake on the bottom of the preheated oven for 10 to 12 minutes or until the crust is golden on the bottom.
Note: To make the recipe with rapid-rise yeast, mix 1 package of the rapid-rise yeast with the dry ingredients, stir in the water, and knead for 10 minutes or until it is smooth and elastic. Put it in a lightly oiled bowl, turn to coat it with the oil, and let it rise, tightly covered, in a warm place for 30 minutes or until it is double in bulk.
Nutritional Analysis per pizza, without optional toppings: 288 calories; 11% calories from fat; 4 grams of fat; 433 milligrams of sodium
Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton - See more at: http://joanlunden.com/joans_recipes_healthy_pizza.html#sthash.lkzeuRkT.dpuf