Quick Whole Wheat Pizza

By The Canadian Living Test Kitchen

53 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	400400 cal
pro	17 g17g pro
total fat	13 g13g total fat
carb	57 g57g carb

More great recipes from this menu:

If Italian Spice stewed tomatoes are unavailable, substitute regular stewed tomatoes and 1/2 tsp (2 mL) dried basil.

Ingredients

1-1/2 cups whole wheat flour 1-1/2 1-1/2cups cupswhole wheat flour
1 cup all-purpose flour 1 1cup cupall-purpose flour
1 cup cornmeal 1 1cup cupcornmeal
2 tsp baking powder 2 2tsp tspbaking powder
1 tsp baking soda 1 1tsp tspbaking soda
1 tsp salt 1 1tsp tspsalt
1-1/2 cups plain low-fat yogurt 1-1/2 1-1/2cups cupsplain low-fat yogurt
1/4 cup canola oil 1/4 1/4cup cupcanola oil
Topping
2 2cans (each 19 oz/540 mL) cans (each 19 oz/540 mL)Italian Spice stewed tomatoItalian Spice stewed tomatoes
2 cups broccoli florets 2 2cups cupsbroccoli floretbroccoli florets
1 cup thinly sliced carrots 1 1cup cupthinly sliced carrotcarrots
1-1/2 1-1/2cups cupsshredded low fat mozzarella cheese
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper
1 sweet green pepper , chopped1 1sweet green peppersweet green peppers, chopped
1/4 cup freshly grated Parmesan cheese 1/4 1/4cup cupfreshly grated parmesan cheese

Preparation

In large bowl, combine whole wheat and all-purpose flours, cornmeal, baking powder, baking soda and salt. Combine yogurt and oil; pour over flour mixture and stir with fork to combine. On lightly floured surface, knead dough lightly into ball. Cover and set aside. (Dough can be prepared, covered and refrigerated for up to 8 hours.)

Topping: Drain and chop tomatoes, reserving juice for other use; return to sieve and set aside to let drain. Meanwhile, in saucepan of boiling water, cook broccoli and carrots for 2 to 3 minutes or until partially cooked but still crunchy. Drain; refresh under cold water.

With dampened hands, press dough into lightly greased 15- x 10-inch (40 x 25 cm) jelly roll pan. Bake in 400°F (200°C) oven for 10 to 12 minutes or until firm. Sprinkle half of the mozzarella over crust. Spread tomatoes over cheese. Sprinkle with salt and pepper to taste. Top with broccoli, carrots, green pepper, remaining mozzarella and Parmesan cheese. Bake for 15 to 20 minutes or until bottom of crust is golden.