Veggie Pizza with Herbed Tomato Crust

  Pizza

I love this recipe because the crust is so flavorful—tomato juice replaces most of the oil. It's one of my kids' favorite meals!

Veggie Pizza with Herbed Tomato Crust

Average Rating: 4.2

TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.
YIELD: 6 slices.

Ingredients

  • 1/2 cup whole wheat flour
  • 1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon active dry yeast
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 1/2 cup tomato juice
  • 1 teaspoon olive oil
  • 1-1/2 to 1-3/4 cups all-purpose flour

  • TOPPINGS:
  • 1 can (8 ounces) pizza sauce
  • 1 medium green pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 1 small red onion, chopped
  • 1 medium tomato, chopped
  • 1 cup shredded part-skim mozzarella cheese
  • Crushed red pepper flakes, optional

Instructions

  • 1. In a large bowl, combine the first seven ingredients. In a small saucepan, heat the water, tomato juice and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough all-purpose flour to form a soft dough.
  • 2. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 45 minutes.
  • 3. Preheat oven to 400°. Punch dough down; roll into a 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edges slightly.
  • 4. Spread with pizza sauce. Top with green pepper, mushrooms, onion, tomato and cheese. Bake 25-30 minutes or until cheese is melted and edges are lightly browned. If desired, sprinkle with pepper flakes.

Nutrition Facts

1 slice: 240 calories, 4g fat (2g saturated fat), 11mg cholesterol, 370mg sodium, 40g carbohydrate (6g sugars, 4g fiber), 11g protein.
Diabetic Exchanges:
2 starch, 1 lean meat, 1 vegetable.

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