Recipe - Healthy Pizza

1 pack Dry yeast
1 pn Sugar
1 cup Lukewarm water
1 One half cup Whole wheat flour
1 One half cup Allpurpose flour plus more
for dusting
1 teaspoon Salt
Three fourths cup Tomato sauce or your
favorite purchased, brand
6 ounce Low fat mozzarella cheese;
coarsley grated

OPTIONAL TOPPINGS
Sliced zucchini
Sliced red yellow or green
peppers
Sliced mushrooms
Chopped fresh herbs

Preheat over to 500 F

In a small bowl, proof the yeast with the sugar in One fourth 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 surface 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 tighly covered in a warm place for 1
hour or until it is double in bulk.

Shape the dough the into 6 balls and roll out each into a 5 inch round for
a thick crust or 9 inch round for a thin crust. Transfer the rounds to
ookie sheets and spread 2 tablespoons of sauce on top of each one. Arrange
any optional topping over the sauce and sprinkle with 1/6th of the cheese.

Bake on the bottom of the preheated over for 10 to 12 minutes or until the
crust is golden on the bottom.

NOTES : I always have to add more water with this recipe.

Recipe by: Joan Loundon Posted to MCRecipe Digest V1 #691 by Chris and Amy
Kiger akiger@delanet.com on Jul 26, 1997