CREAMY ITALIAN CHICKEN PIZZA WITH HEALTHY HOMEMADE CRUST

1 portion of the whole grain pizza crust recipe below

1/3 cup light Alfredo sauce

1/4 tsp crushed rosemary

1 cup shredded (or chopped) cooked chicken

2 Roma tomatoes, sliced thin

1 small zucchini, sliced thin

3/4 cup shredded mozzarella cheese

1/4 cup small fresh basil leaves

cornmeal

Preheat oven to 425 degrees.

Sprinkle a small amount of cornmeal over the bottom of a 12-inch round pizza pan; set aside.

Roll out the pizza dough on a lightly floured surface. Place dough on pizza pan and prick with a fork. Bake the dough for 6 to 8 minutes until lightly browned.

Combine the crushed rosemary into the Alfredo sauce and spread to within an inch of the edges of the crust. Top sauce with the chicken, tomatoes, and zucchini then sprinkle with the mozzarella cheese. Bake at 425 degrees for 8 to 10 minutes or until the veggies have softened and the cheese is melted. Before serving sprinkle the fresh basil leaves over the top.

Yield: 4 servings

Per serving: 310 calories, 33 g carbs, 24 g protein

WHOLE GRAIN PIZZA CRUST

If you are a diabetic who loves pizza, do not be disheartened. Make your own pizza starting with this healthy crust.

1 to 1 1/2 cups bread flour

1 cup white whole-wheat flour

1/4 cup yellow cornmeal (not cornbread mix!)

1/4 cup flaxseed meal

1 tsp active dry yeast

3/4 tsp salt

1 cup warm water (105 to 115 degrees)

In a large bowl combine 1 cup of the bread flour, the whole-wheat flour, cornmeal, yeast, flaxseed meal, and salt. Add the warm water and stir until combined. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a soft dough that is elastic. This should take about 3 to 5 minutes. Shape the dough into a ball.

Lightly grease a bowl and place the ball of dough into the bowl. Turn ball once to allow top to be greased. Cover dough and let rise in a warm spot for 2 to 3 hours until doubled in size. Punch down the dough.

Turn the dough out onto a lightly floured surface and divide into two equal portions. Cover and let rest for approximately 10 minutes before using.

Yield: Enough dough for 2 12-inch pizzas.

pizza crust