Bread Dough:

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.

Pizza Sauce:
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.