Dietitian's tip: Instead of using tomato sauce, this made-from-scratch pizza uses crushed tomatoes for a chunkier "sauce." If you prefer, replace the canned tomatoes with chopped fresh tomatoes.
- 1 cup whole-wheat (whole-meal) flour
- 1 cup all-purpose (plain) flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon yeast
- 1 teaspoon olive oil
- 3/4 cup warm water
- 2 cups canned unsalted crushed tomatoes, drained
- 2/3 teaspoon dried basil
- 2/3 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 cup reduced-fat mozzarella cheese
Preheat the oven to 375 F. Lightly coat a 10-inch round pizza pan with cooking spray.
In a large bowl, combine the flours, salt, sugar and yeast. Add the oil and warm water and mix well.
Turn the dough out onto a generously floured work surface. With floured hands, knead the dough for 1 minute. If dough is too sticky, add flour 1 teaspoon at a time. Gather into a loose ball. Cover dough with plastic wrap and let rest 10 minutes.
In a small bowl, stir together the tomatoes, basil, black pepper and garlic powder.
Roll out dough and press into the prepared baking pan. Spread the tomato mixture over the dough. Top with cheese. Bake until the dough is browned and the cheese is bubbly, about 10 to 20 minutes. Cut the pizza into 8 slices and serve immediately.