Diabetic Friendly Vegetarian Pizza - 16g Carbs, 3g Fiber
This recipe yields 2 x 12" thin crust pizzas with 8 slices each.
Dough:
2 cups whole wheat or spelt flour
1 pkg (7g) active dry yeast
1 Tbsp olive oil
1 Tbsp white sugar
3/4 tsp salt
1/2 to 3/4 cup hot water
Toppings:
400g firm mozzarella cheese (partly skim milk/low fat)
1 cup chopped/diced red bell pepper
1 cup chopped/diced green bell pepper
3 diced onions medium
2 medium tomatoes, sliced
1 cup mushrooms sliced (optional)
1 can tomato paste
herbs to taste
Prepare the Dough:
1) In a food processor mix flour, sugar, yeast and salt.
2) Slowly blend in olive oil and hot water. Dough should not be too sticky!
3) Set dough aside for 10-15 mins.
4) Lightly oil 12" pizza cooking sheet
5) Cut dough in half and roll into approximately 12" circle. Put into oiled
pizza sheet, making sure there are no holes in the dough.
6) Spread 1/2 can tomato paste on each pizza and herbs. Add rest of toppings.
Bake at 275 degrees for 20-25 mins.
7) Let cool and eat.
Each slice (1/8th of each pizza) will yield 1 starch, 1 protein and 1-2 fat
(depending on cheese).
FAT: 5g (3g sat)
CARB: 16g (3g fibre)
PROT: 9g