1c - Our sauce pre-made (click here for recipe) (13mg per/serving) 1 1/2c - Bread Flour
1pk - Dry Yeast 1pk - Splenda Sweetener 1T - Olive Oil (May substitute or mix Edova for less trans.) 1c - Warm Water 1 1/2c - Portabella Mushrooms
1/2 Red Bell Pepper
1/2 Yellow Bell Pepper
1/4 Onion
1 Plum size Tomato
3/4t - Italian Seasoning 2/3c - mozzarella shredded cheese (package says 170mg sodium/serving)
(you can reduce sodium & fat if you can locate or order unsalted mozzarella cheese!
OUR MAKE YOUR OWN IN AN HOUR here)) 1T - Lower Salt Parmesan Grated cheese (package says 70mg sodium/serving)
(DO NOT use Pepperoni's, Sausage, etc. on this Pizza)
Directions Mix your yeast, splenda and olive oil in the warm water and stir until the yeast is dissolved. Mix this mixture with your flour and stir until blended, should be a dry mixture. You may need to add flour or water to keep the mixture dry enough or moist enough that you can work it with floured hands. Kneed the dough with flour hands for about 4 or 5 minutes and form into a ball.
Spray a pizza pan with No Sodium cooking spray and place the dough ball in the center of the pan. With flowered hands push the dough out to the edges of the pan turning once and re-flouring hand to help spread it. Place the dough in a warm place for about 15 to 20 minutes then spread evenly again and thumbprint the crust edges.
Brown 1/4lb Ground chuck in a fry pan and pour off grease. Add in your 1 cup of low sodium sauce when the ground chuck has cooked, and mix together well. Spred ground chuck / one cup of low sodium sauce mixture on your pizza. Add your toppings and cheeses and bake in a oven pre-heated at 425º and cook for 20-25 minutes until your crust is golden brown!
