Categories: Diabetic
Ingredients
- 1 package active dry yeast
- 1 cup warm water
- 1/3 cup grated Parmesan
- 2 tbsp canola oil
- 1 tbsp sugar
- 1 tbsp dried basil
- 1/2 tsp salt
- 3/4 cup flour
- 1-1 1/2 cups whole wheat flour
- 3 1/2 cups fresh baby spinach
- 1/4 cup prepared pesto
- 1 3/4 cups coarsely chopped fresh broccoli
- 3/4 cup chopped green pepper
- 2 green onions, chopped
- 4 garlic cloves, minced
- 2 cups shredded Mozzarella
Directions
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In a small bowl, dissolve yeast in warm water. Add the Parmesan, oil, sugar, basil, salt, flour and 3/4 cup whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough.
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Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
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Roll dough into a 16×12-inch rectangle. Transfer to a baking sheet coated with cooking spray; build up edges slightly. Prick dough with a fork. Bake at 375 for 8-10 minutes or until lightly browned.
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Meanwhile, in a large saucepan, bring 1/2-inch of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain and place in food processor. Add pesto; cover and process until blended.
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Spread over pizza crust. Top with broccoli, green pepper, green onions, garlic and mozzarella. Bake for 10-12 minutes longer or until the cheese is melted.