Everything Pizza

 With several options of meat and vegetables, you can tailor this diabetic-friendly pizza to suit your tastes.

Ingredients

    1 portion Whole Grain Pizza Crust
    2 teaspoons olive oil
    1 recipe Pizza Sauce (see recipe below)
    1/2 cup cooked and drained lean ground beef
    1/3 cup thinly sliced pizza-style Canadian-style bacon and/or thinly sliced, cooked turkey pepperoni
    2 cups sliced fresh mushrooms, thinly sliced green sweet pepper, thinly sliced red onion, and/or packaged fresh baby spinach*
    2 tablespoons sliced pitted ripe or kalamata olives
    1 cup shredded reduced-fat mozzarella cheese (4 ounces)

Pizza Sauce

    1/2 cup canned no-salt-added tomato sauce
    3 tablespoons no-salt-added tomato paste
    1 1/2 teaspoons dried Italian seasoning, crushed
    2 cloves garlic, minced
    1/8 teaspoon ground black pepper


Whole Grain Pizza Crust

    1 1/4- 1 1/2 cups bread flour or all-purpose flour
    3/4 cup whole wheat flour
    1/4 cup yellow cornmeal
    1/4 cup flax seed meal
    1 teaspoon active dry yeast
    1 teaspoon kosher salt
    1 cup warm water (105 degrees F to 115 degrees F)
 

Directions

1. Preheat oven to 425 degrees F. Grease a 14-inch round baking stone, 12-inch pizza pan, or large baking sheet; set aside. On a lightly floured surface, roll Whole Grain Pizza Crust dough into a 12-inch circle. Transfer to the prepared baking stone. Prick dough all over with a fork. Bake for 6 to 8 minutes or until crust is lightly browned.
2. Lightly brush 1 inch of the edge of hot crust with oil. Spread Pizza Sauce over crust to within 1 inch of the edge. Top with cooked ground beef and Canadian bacon. Add mushrooms and olives; sprinkle with cheese.
3. Bake for 8 to 10 minutes more or until cheese is melted and vegetables are softened.

Pizza Sauce

1. In a small bowl, combine tomato sauce, tomato paste, Italian seasoning, garlic, and black pepper.

Whole Grain Pizza Crust

1. In a large bowl, combine 1 cup of the bread flour, the whole wheat flour, cornmeal, flax seed meal, yeast, and salt. Add the water, stirring until combined. Turn dough out onto a lightly floured surface. Knead in enough of the remaining 1/4 to 1/2 cup bread flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
2. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (2 1/2 to 3 hours).
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into two portions. Cover and let rest for 10 minutes. Use as directed in individual pizza recipes.

Tip

    *Test Kitchen Tip:

    If desired, use only one or two of the vegetables on the pizza. If using only one or two of the vegetables, use 1 cup total rather than 2 cups.

nutrition information

Per Serving: 

cal. (kcal) 342, 

Fat, total (g) 12, 

chol. (mg) 29, 

sat. fat (g) 3, 

carb. (g) 37, 

Monounsaturated fat (g) 3, 

Polyunsaturated fat (g) 1, 

Trans fatty acid (g) 0, 

fiber (g) 6, 

sugar (g) 5, 

pro. (g) 21, 

vit. A (IU) 971.8, 

vit. C (mg) 20.67, 

Thiamin (mg) 0.27, 

Riboflavin (mg) 0.26, 

Niacin (mg) 3.55, 

Pyridoxine (Vit. B6) (mg) 0.22, 

Folate (µg) 68.54, 

Cobalamin (Vit. B12) (µg) 0.37, 

sodium (mg) 663, 

Potassium (mg) 300, 

calcium (mg) 242.32, 

iron (mg) 2.88, 

Vegetables () 1.5, 

Starch () 2,

 Lean Meat () 2, 

Fat () 1, 

Carb Choice () 2.5, 

Percent Daily Values are based on a 2,000 calorie diet
 

 

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