4 Servings | 1 6-INCH PIZZA PER SERVING
1 cup all-purpose flour and ¼ cup all-purpose flour, divided use
½ cup whole-wheat flour
1 teaspoon fast-rise active dry yeast (about ½ of a ¼-ounce packet)
¼ teaspoon salt
½ cup warm water (110°F to 120°F)
2 teaspoons olive oil
1 teaspoon honey
1 tablespoon yellow cornmeal
¼ cup plus 2 tablespoons no-salt-added tomato sauce
½ teaspoon dried Italian seasoning, crumbled
¼ teaspoon garlic powder
3 cups bite-size pieces of red and yellow bell peppers, zucchini, and mushrooms (any combination)
¾ cup frozen soy-based sausage crumbles
1 cup shredded part-skim mozzarella cheese
In a medium bowl, stir together 1 cup all-purpose flour, whole-wheat flour, yeast, and salt.
In a small bowl, stir together the water, oil, and honey. Stir into the flour mixture until the dough begins to come together.
On a large flat surface, spread the remaining ¼ cup all-purpose flour in a circle about 12 inches in diameter, with the center only lightly dusted. Turn the dough out into the center of the circle. Knead for about 5 minutes, or until elastic but still soft, working in the remaining flour from the circle as necessary to prevent sticking. Let the dough rest for 15 minutes
Meanwhile, preheat the oven to 450°F. Lightly spray two cookie sheets with cooking spray. Dust with the cornmeal.
In a small bowl, stir together the tomato sauce, Italian seasoning, and garlic powder.
Divide the dough into 4 pieces. Roll each into a 6-inch circle, using any remaining flour to keep the dough from sticking. Transfer 2 crusts to each cookie sheet. Spread 1½ tablespoons sauce over each crust. Top each with ¾ cup vegetables, 3 tablespoons sausage crumbles, and ¼ cup mozzarella.
Bake the pizzas for 12 to 14 minutes, or until the crusts are browned and crisp around the edges.
Calories - 356
Total Fat - 8.5 g
Saturated Fat - 3.5 g
Trans Fat - 0.0 g
Polyunsaturated Fat - 1.0 g
Monounsaturated Fat - 3.0 g
Cholesterol - 18 mg
Sodium - 454 mg
Carbohydrates - 52 g
Fiber - 5 g
Sugars - 6 g
Protein - 18 g
Dietary exchanges: 3 starch, 1½ vegetable, 1½ lean meat