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Veggie Pizza with Herbed Tomato Crust

“I love this recipe because the crust is so flavorful—tomato juice replaces most of the oil,” says Karen Shipp of San Antonio, Texas. “It’s one of my kids’ favorite meals!”

6 ServingsPrep: 30 min. + rising Bake: 25 min.

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 Crisco® Pure 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 (4 ounces) shredded part-skim mozzarella cheese

Directions

In a large bowl, combine the first seven ingredients. In a small

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Veggie Pizza with Herbed Tomato Crust (continued)

Directions (continued)

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.
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.
Punch dough down; roll into a 12-in. circle. Transfer to a 14-in.
pizza pan coated with cooking spray; build up edges slightly.
Spread with pizza sauce. Top with green pepper, mushrooms, onion,
tomato and cheese. Bake at 400° for 25-30 minutes or until
cheese is melted and edges are lightly browned. Yield: 6 slices.

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