- 3.6 ounces whole-wheat flour (about 3/4 cup)
- 3.4 ounces all-purpose flour (about 3/4 cup)
- 1 package quick-rise yeast (about 2 1/4 teaspoons)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2/3 cup very warm water (120° to 130°)
- 1 tablespoon olive oil
- Cooking spray
- 2/3 cup tomato-basil pasta sauce
- 24 slices turkey pepperoni
- 1 1/2 cups (6 ounces) part-skim mozzarella cheese
- calories 261
- caloriesfromfat 0.0 %
- fat 9.8 g
- satfat 4.3 g
- monofat 3.7 g
- polyfat 0.8 g
- protein 14.3 g
- carbohydrate 29.4 g
- fiber 2.7 g
- cholesterol 25 mg
- iron 1.8 mg
- sodium 602 mg
- calcium 235 mg
How to Make It
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, yeast, salt, and sugar in a food processor; process until blended. Combine very warm water and oil in a 1-cup glass measure. Slowly pour water mixture through food chute with processor on; process until mixture forms a ball. Process an additional 1 minute.
Turn dough out onto a floured surface; coat dough with cooking spray. Let rest 15 minutes.
Preheat oven to 500°.
Roll dough into a 12-inch circle. Place dough on an inverted large baking sheet coated with cooking spray. Crimp edges of dough to form a rim. Spread sauce over surface of dough, leaving a 1/2-inch border; sprinkle sauce with pepperoni and cheese.
Bake at 500° for 11 minutes or until cheese melts and crust is golden. Cut into 6 wedges.
Let your food processor prepare the dough for this recipe, or purchase a prebaked whole-wheat thin-crust pizza shell from the grocery store. Substitute your favorite pizza veggies for the pepperoni for a vegetarian option.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.