Ingredients

• Whole wheat pizza dough:
• 1 tsp -granulated sugar
• 8fl oz. -warm water
• 1 packet- active dry yeast or 1 tbsp./15 ml
• 8 oz. -plain, strong flour
• 8 oz. -whole wheat floor
• 1 tsp - salt
• 2 tbsp.- vegetable oil
• Pizza topping:
• 8fl- tomato sauce or chopped tomatoes
• 1 tbsp- garlic, finely chopped
• 1 tsp- oil
• 3 -onion, sliced
• 8 oz -mushroom, sliced
• 1/4 cup -cooked chicken pieces
• salt
• freshly ground pepper
• 1 lb- broccoli
• 1 lb -grated mozzarella cheese

How to Make Plain Low Cal Pizza

• In large mixing bowl, dissolve sugar in warm water.
• Sprinkle yeast over water and let stand for 10 minutes or until foamy.
• Meanwhile, combine flours and salt.
• Stir oil into foamy yeast mixture.
• Stir in about half the flour mixture.
• Add more flour, mixing until dough can be gathered into a slightly sticky ball. (you may need a little more or less than 1 lb/450 g of flour)
• On lightly flattened surface, knead dough for about 5 minutes or until smooth and elastic, adding more flour as necessary to prevent dough from sticking to work surface.
• Cut dough in half, cover with greaseproof paper and let rest for 10 minutes.
• Use a rolling pin to roll each piece of dough into a 12 inch/30 cm circle, about 1/4 inch/5 mm thick.
• Transfer rounds to 2 lightly oiled pizza pans or baking sheets.
• Carefully, using fingers, stretch dough into large circles.
• Let dough rise for about 15 minutes before adding toppings.
• For a thicker crust, let dough rise for 30 minutes.
• Add topping just before baking.
• Pizza topping:
• Prepare pizza dough.
• In small bowl, combine tomato sauce, garlic, oregano and basil; stir to mix.
• In heavy frying pan, heat oil over medium heat.
• Add onions and cook over medium to low heat, stirring until tender, 5 to 10 minutes.
• Add mushrooms and cook over medium heat, stirring or shaking pan until mushrooms are lightly browned and liquid has evaporated.
• Sprinkle with salt and pepper to taste and set aside.
• In a large pot of boiling water, cook broccoli for 2 minutes or until bright green.
• Drain and cool under cold running water to prevent any further cooking
• Drain again and set aside.
• Spread tomato with mushroom, chicken pieces and onion mixture.
• Sprinkle with grated cheese.
• Bake in 425 degree/gas mark 7 oven for 30 to 40 minutes or until crust turns brown in color.