Pizza
Crust:
1 pkg active dry yeast
1/4 cup warm water
1-1/2 cups white bread flour
2 cups whole wheat flour
1/2 cup soy flour
2 tsp salt
1-1/2 cups warm water
1 Tbs soy oil
Sauce:
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
2 tsp basil
2 tsp oregano
1/2 tsp fennel seed, crushed
1/4 tsp red pepper flakes
Toppings:
1 lb mushrooms, sliced
2 medium zucchini, sliced
2 medium onions, sliced
2 green bell peppers, sliced
1/2 pkg (7 oz) soy sausage
6 oz Mozzarella-style soy cheese, grated
Make crust: Combine yeast and 1/4 cup warm water. Let sit until it starts foaming, about 5 minutes. Meanwhile, mix together the flours and salt. Combine the 1-1/2 cups water and oil, add the yeast mixture, and pour into the flour. Stir together with a heavy spoon, then turn out onto a floured surface and knead until smooth and elastic. Cover and let rise until double, about 1-1/2 hours. Punch down and let rise about 45 minutes more.
Make sauce: Stir together the tomato sauce and paste in a small saucepan. Add the seasonings and cook over low heat, stirring occasionally, for a few minutes.
Prepare toppings: Saute the mushrooms, onions, peppers and zucchini in a nonstick pan until starting to brown. Add water, if necessary, to prevent sticking. Brown the soy sausage in a nonstick pan.
Assemble pizzas: Preheat oven to 425°. Punch down dough and divide into two. Using your hands, spread each half of the dough to cover a 14" pizza pan (or a cookie sheet). Spread sauce over pizzas and divide the toppings, putting the cheese on top. Bake for about 12 to 15 minutes, until crust is done. Cut each pizza into 8 pieces before serving.
Yield: 2 pizzas (8 pieces each) Serving size: 1 piece
Per serving: 195 calories, 4 g total fat (0.4 g sat fat), 11 g pro, 32 g carb, 4.2 g fiber, 576 mg sodium, 0 mg cholesterol
Exchanges: 2 starch, 1 vegetable, 1/2 lean meat, 1/2 fat