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

1. 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.

2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.

3. 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.

4. 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.

5. 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.

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