Tomato-Mushroom Pizza

I made another meal using a recipe (modified it, of course!) from “Clean Eating” magazine: pizza on whole wheat crust. The crust is very easy to make (I used the bread machine on the “dough” setting.) and roll out. In addition, the pizza dough crust can be refrigerated or frozen for later use. I also used CE recipe for pizza sauce which can also be refrigerated (up to five days) or frozen (up to two months) for later use. While the toppings for pizza looked absolutely scrumptious in the magazine, I didn’t have all the required ingredients mentioned in the recipe. So, I used what we had in the ‘fridge which included button mushrooms, fresh tomatoes and asiago, cheddar, mozzarella cheese. I used the cheese very sparingly. This is how it turned out.

Right before the pizza was popped into the oven:

After baking at 475 degrees F for 10 minutes.

Hubby and little one are eating the pizza as I write this. Another “Clean Eating” modified recipe success!

The whole wheat pizza dough recipe has instructions for making the dough without the bread machine but since I have a love affair with my Zojirushi bread machine, I decided to use it instead of making the dough by hand. I placed the ingredients in the bread machine pan in the following order:

1 T. honey

1 C. lukewarm water

2.5 t. dry yeast

2 1/2 C. whole wheat flour

4 t. vital wheat gluten (also called gluten flour)

(I bought gluten flour at Olympia Food Co-op today.)

1 t. salt

2 T. olive oil

I ran the bread machine on the dough cycle. After preheating and when the beaters begin to mix the ingredients, I always check the consistency of the dough and add flour or water as needed until the correct dough consistency is reached. After the cycle was completed, I removed the dough, divided it into two balls and let the dough rest for 15 minutes. I then rolled out the dough on baking sheets, placed the toppings on the pizza and baked at 475 degrees F for 10 minutes.

Voila! Healthy, tasty pizza.