VEGGIE PIZZA WITH HERBED TOMATO CRUST

Veggie Pizza with Herbed Tomato Crust image

I love this recipe because the crust is so flavorful-tomato juice replaces most of the oil. It's one of my kids' favorite meals! -Karen Shipp, San Antonio, Texas

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 19

Ingredients

1/2 cup whole wheat flour
1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon active dry yeast
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1/2 cup tomato juice
1 teaspoon olive oil
1-1/2 to 1-3/4 cups all-purpose flour
TOPPINGS:
1 can (8 ounces) pizza sauce
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
1 small red onion, chopped
1 medium tomato, chopped
1 cup shredded part-skim mozzarella cheese
Crushed red pepper flakes, optional

Steps:

In a large bowl, combine the first 7 ingredients. In a small saucepan, heat the water, tomato juice and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 400°. Punch dough down; roll into a 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edge slightly. , Spread with pizza sauce. Top with green pepper, mushrooms, onion, tomato and cheese. Bake 25-30 minutes or until cheese is melted and edge is lightly browned. If desired, sprinkle with pepper flakes.

Nutrition Facts : Calories 240 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 370mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges