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| crust | |||
| 1/2 | cup | whole wheat flour | |
| 1 1/4 | cups | flour, unbleached all-purpose | to 1 1/2 cups |
| 1 | teaspoon | yeast, active dry | |
| 2 | teaspoons | sugar | |
| 3/4 | cup | water | HOT |
| 1/4 | cup | cornmeal | for flouring pan only |
| topping | |||
| 1 | each | tomato paste | 6 ounce can |
| 1 | each | sweet yellow bell peppers | medium |
| 1 | each | sweet red bell pepper | medium |
| 1 | each | yellow onion | medium |
| 1 | each | mushrooms, canned | 8 ounce can |
| 1 | cup | mozarella cheese, fat-free | |
| 1 | each | tomatoes, canned | Italian style, peeled and drained |
| 2 | cloves | garlic | peeled and minced |
Preheat oven to 450 degrees.
First the crust, In a large bowl dissolve the yeast and sugar in hot water.
Add whole wheat flour and 1/2 cup of the un-bleached flour and stir.
Work in the remaining flour till dough is dry enough to roll.
Roll dough on floured surface till thin and the size of a large cookie sheet.
(Mine was so large I had to trim it).
Place on a corn meal floured cookie sheet.
(I used a little oil spray to make the corn meal stick)
Lightly brush the dough with tomato paste (I ended up using only 1/2 of the can).
Slice, mince, shred remaining ingredients place on pizza and slide in the oven for 15-20 minutes.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Total Carbohydrate 59.0g | 20% |
| Dietary Fiber 6.0g | 22% |
| Sugars 5.0g | |
| Protein 9.0g | 17% |
| Vitamin A | 22% | Vitamin C | 216% | |
| Calcium | 4% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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