you don't need CHEESE Pizza

This pizza will fill your home with the mouth watering aroma of a pizza kitchen and fill your stomach with it's beautiful array of colorful vegetables and hearty whole wheat crust. Make it your own by using your favorite vegetables and seasonings.

Shopping List:

Crust

2 c. whole wheat flour

1/4 c. wheat germ

.25 oz. pckg. quick-rising active yeast

1 c. warm water

1 Tbl. honey

1 tsp. salt

1 Tbl. olive oil

1/4 tsp. garlic salt

Toppings

14 oz. can artichoke hearts

3.8 oz. can chopped black olives

1 medium green bell pepper

1 small red onion

14 oz. jar prepared pizza sauce

From the Pantry:

1/2 tsp. italien blend seasoning

1/2 tsp. garlic salt

1/2 tsp. red pepper flakes (optional; add more or less for desired heat)

Tools:

pizza dish

knife & cutting board

1 small & 1 large mixing bowl

pizza cutter

small cooking brush

Consideration: You don't have to know how to cook to make this pizza but you may feel like a chef once this baby comes out of the oven. Be adventurous when choosing what vegetables you'd like to test. You may just surprise yourself with an extraordinary outcome.

Preparation: CRUST - Begin by combining your quick-rising yeast with 1 c. warm water in a small mixing bowl. Let that stand (at least 10 min.) while you mix whole wheat, wheat germ, and salt together in large mixing bowl. Once the yeast appears creamy, create a well in the center of your flour mixture. Pour in the yeast and honey; mix together until dough forms. Cover and let stand while you prepare your vegetable toppings. TOPPINGS - Rinse all canned and fresh veggies. Halve artichoke hearts. Chop up about 1 1/2 c. bell pepper and slice about 1 c. red onion. Set toppings aside. PUT IT ALL TOGETHER - Preheat oven to 350 degrees. Place a generous amount of flour on the surface of the pizza dish. This will be helpful as you shape the dough for the pie crust but also for removing the pizza after it has baked in the oven. Spread dough out on pizza dish. Spread half of the contents of the jar of pizza sauce onto crust (a note about store bought pizza sauce - make sure to check the ingredients to ensure that you are selecting a sauce that does not contain any meat or dairy products). Spread vegetable toppings on top of sauce and sprinkle entire pizza with italian, garlic, and red pepper flake seasonings. For the final touch, combine 1 Tbl. olive oil and 1/4 tsp. garlic salt and brush liberally onto crust of pizza. This will give your crust a lovely crispy, crunchiness while adding a hint of garlic flavor to the bread. Bake 30 minutes, remove from oven, and slice eight ways. Be prepared to bask in les compliments of your delighted friends and family as they chow down on this veggielicious pizza pie.

Nutrition per serving: Makes 8 servings

180 cal, 3.13g fat, 0 mg chol, 732mg sodium*, 30g carbo (2.3g dietary fiber, 4.2g sugars), 5.8g plant protein, 161.25mg potass, 22.4mg calcium

*For a low sodium alternative, leave salt out from the crust, use chopped garlic for flavor instead of garlic salt, and dab plain olive oil onto crust prior to baking.