Dissolve 1 envelope yeast in 1 cup lukewarm water with 2 teaspoons of Splenda. Stir well and add 1/4 cup of olive oil, 1 teaspoon salt, and 1 1/2 cups whole wheat flour. Beat until smooth. Work in about 1 1/4 cups additional flour and knead until smooth. Cover and let rise in a greased bowl until doubled. Punch down and cut in two.
1/2 c. chopped onion olive oil spray
1 (6 oz.) can tomato paste 1 c. water or tomato juice (I use V8)
3/4 t. salt 1 t. oregano or marjoram
Sauté the onion in the olive oil spary until lightly browned. Add tomato paste, water, salt and oregano. Bring to a boil and cool.
2 T. olive/canola oil
toppings to taste
1/4 lb. grated reduced fat mozarella cheese
Press 1/2 of the bread dough onto each of two greased pizza pans to form the pizza crust. Spread with half of the pizza sauce mixture on each crust. Sprinkle each with oil, and desired toppings. Top with grated mozarella cheese. Bake at 400 F. for 20 to 25 minutes. Serve hot in wedges. Makes 2 12" thin crust pizzas.
Note: This is not overly seasoned. You may want to add more seasoning to taste depending on the toppings used. I often mix garlic and/or dried chili peppers into the sauce for an added nip.
Never be afraid to try something new.
Remember.... Amateurs built the ark,
Professionals built the Titanic.
WW 186/125.75/120 May 2002
/130 May - Nov. 2004
SBD 188/179/130 May 2012
May Goal: 10 pounds
Start Weight: 188
Present Weight: 179
Lost: 9 pounds
Remaining: 1 pounds