Garden Pizza with Whole Wheat Crust

1-1/2 Cups Whole Wheat Flour
1 pks of Yeast
1/2 tsp of Splenda, No Calorie Sweetener
1 Cup Warm Tap Water

2 Tsp. Olive Oil
3 Tsp. of McCormick's Garlic & Herbs Seasoning (This is just a blend of Garlic, Oregano, Parsley, Pepper, and Salt)
1 Medium Red Tomato, Sliced
8 Large Black Olives, Sliced
1 Cup chopped/sliced Vidalia Onion
1 Cup Sliced Mushrooms (fresh, not canned)
1-1/2 Cups Leaf Spinach
2 Cups Shredded Italian Blend Cheese

In a medium mixing bowl, stir together warm water and yeast. When yeast has dissolved, mix in Splenda till it also dissolves. Stir in the whole wheat flour. Depending on where you live, you may need to add more water or flour. Kneed dough with your hands for about ten minutes. Cover the bowl with a towel and place in a warm spot for 45 minutes to rise.

Remove dough from bowl and spread out evenly over a 15" pizza pan (or any baking sheet you may have available). Using a pastry brush, lightly brush the olive oil on the surface of the dough. Sprinkle the Garlic & Herb seasoning evenly across the dough. Cover the pizza crust with a layer of spinach leaves, using the entire 1-1/2 cups of spinach. Cover the spinach with the sliced olives, onions, tomatoes,and mushrooms. Use entire two cups of Italian Blend cheese to cover the vegetables. Place pan in the oven at 500 degrees (F) for 15 minutes, or until crust and cheese have browned.

Cut pizza into 8 even slices, and enjoy!


Number of Servings: 8

Recipe submitted by SparkPeople user ALI_ALLIGATOR.