Thin-crust Whole Wheat Pizza Crust
 

I'm one of those WLS crazies and my family is a little tired of pita pizzas. I happen to run across this recipe in a "Diabetic Cooking" July/August 2005 booklet and have made it a few times and my family seems to like it. I cooked it on my Pizzazz Pizza machine. Makes a 12"

3/4 to 1 c. all-purpose flour divided I go very lightly on the all-purpose stuff
1/2 c. whole-wheat flour
1 tsp quick-rise active dry yeast
1 1/2 tsp dried basil leave, crushed and divided
1/4 tsp salt
1 TBSP olive oil
1 large clove of garlic, minced
1/2 c. very warm water
1 tsp yellow cornmeal

Combine 1/2 c. AP flour, whole wheat, yeast, 1 tsp basil and salt. Blend oil and garlic in small cup; stir into flour mix with water. Stir in 1/4 c. A flour until soft, slightly sticky dough forms, adding remaining 1/4 c. AP flour to prevent sticking, if necessary. Knead dough on lightly floured surgace about 5 minutes or until smooth and elastic. Shape dough into ball. Cover with inverted bowel or clean towel, let rest for 10 minutes. Place oven rack in lowest position; preheat oven to 400 degrees. Spray 12 pizza pan or baking sheet with nonstick spray, sprinkle with cornmeal and set aside (I use parchment paper for pizzazz). Roll dough out into large circle on lightly floured surface. Too much rolling makes the dough heavy and dense, so I pull and stretch my dough. Sometimes I roll a few string cheese sticks along the side on my families part of the pizza. The rest of the recipe listed is for the pizza sauce and their version of veggie pizza which I haven't used. I have also used this pizza for a breakfast pizza, mexican pizza, and a light chicken, canadian bacon, red onion pizza. Just don't mess with it too much or it will be tough.