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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Thin Crust Whole Wheat Veggie Pizza

Source: dLife

A delicious pizza made with whole wheat crust and topped with tasty veggies.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	183.2

Total Carbs	20.7 g

Dietary Fiber	2.0 g

Sugars	1.2 g

Total Fat	8.5 g

Saturated Fat	2.5 g

Unsaturated Fat	0.7 g

Potassium	162.1 mg

Protein	7.5 g

Sodium	126.1 mg

Dietary Exchanges 8.5 Fat, 0.4 Vegetables, 0.6 Meat, 1.0 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup white all purpose flour 2.0
2 tbsp olive oil 0.5
0 1/2 cup whole wheat flour 1.0
1 tsp Yeast, baker's, dry active 1.5
1 1/2 tsp ground basil leaves 0.125
0.125 tsp salt 1.0
1 tbsp olive oil 1.0
1 each medium garlic cloves 0.5
0 1/2 cup cold water 1.0
1 tsp yellow cornmeal 0.5
0 1/2 cup no-salt tomato sauce 1.0
1 cup fresh mushroom slices 0.5
0 1/2 cup sliced zucchini 0.3333
0.3333 cup fresh chopped green onion 1.0
1 cup shredded mozzarella cheese 0.25
0 1/4 tsp hot red pepper flakes

Directions

Preheat oven, with rack at lowest position, to 400°F.
Lightly coat baking sheet with cooking spray. Sprinkle with cornmeal. Set aside.
Combine 1/2 cup all-purpose flour, whole wheat flour, yeast, 1 teaspoon basil, and salt.
In small cup, whisk oil with garlic. Add to flour mixture.
Add warm water. Stir. Add 1/4 cup all-purpose flour and mix until dough is smooth and slightly sticky. Add additional flour as necessary until dough does not stick to your hands.
On lightly floured surface, knead dough 5 minutes. Shape dough into ball. Cover with clean towel. Allow to rest 10 minutes.
On lightly floured surface, roll dough with rolling pin into large square. Transfer to prepared baking sheet.
In small bowl, blend tomato sauce and 1/2 teaspoon basil. Spread sauce evenly over crust.
Top with mushrooms, zucchini, green onions, and mozzarella. Sprinkle with crushed red pepper to taste.
Brush olive oil on edges of crust.
Bake 20 - 25 minutes, until crust is golden brown and cheese is melted.