Babysitting Means Pizza - Grilled Vegetable Pizza on Whole Wheat Crust

My blood sugar shot through the roof last night after we ate out, so back to the menu plan that mum and I devised on Sunday afternoon.  Plus, it's babysitting night!  Hanging out with the brother while the parents have dinner with some friends.  No parents = junk food.  Plain and simple.  If we don't order pizza, we have a frozen pizza.  If we don't do that we make the mose delectable thing we can find in a cookbook.  Pasta carbonara, macaroni and cheese, kedgeree.  You name it, my brother and I have probably made it while no one else is around.

But now I have diabetes.

So we work around that.  Pizza was actually on the menu for tonight anyway!  Sweet deal.  I made a 100% whole wheat crust since I've been ordered to stay away from anything white by my doctor.  I split the dough in half so that the brother didn't have to deal with all my vegetables.  But here it is... Grilled vegetable pizza with 100% whole wheat crust.

(Pardon the photography, all I had available was my phone.)

100% Whole Wheat Pizza Dough

2 Cups whole wheat flour
1 package or 2 1/4 teaspoons dry yeast
3/4 teaspoon Kosher salt
1 Cup warm water (more or less)
1 Tablespoon olive oil
1 Tablespoon honey

In a large mixing bowl combine whole wheat flour, yeast, and salt.  Blend in water, oil, and honey by hand to bring together to make a dough.  When dough is in a ball, cover with a tea towel and let it rise for a few hours.

Grilled Vegetable Pizza on Whole Wheat Crust

Eggplant, cut into slices
Zucchini or Summer Squash, cut into slices
Red Pepper, cut into slices
Olive Oil
Salt and Pepper
Pizza sauce
Mozzerella cheese, grated
Sliced olives
Feta Cheese, crumbled

Preheat oven to 425 F.  Brush the vegetables with olive oil and season with salt and pepper.  Grill the eggplant, zucchini, and red pepper until nice char marks are achieved and the veggies are fragrant and softened.  Remove from heat to a plate.  Flatten dough onto a pan that has been sprinkled with cornmeal.  Spread sauce over the surface and top with grated cheese. Begin layering the grilled vegetables, topping with sliced olives and feta crumbles.  Bake the Pizza for 15-20 minutes or until toppings and crust are a nice golden brown.

146 Calories one slice of plain crust.  400 Calories for a slice of pizza.

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I seem happy again. My joint pain is gone and I have so much energy, that even driiknng coffee seems like too much now, LOL.So, this has definitely become my way of life now. I have no desire for carbs or desserts (maybe some chocolate from time to time) and the choice between having wheat or feeling great is not even an issue anymore. I am talking about it with everyone, and may have been able to help a few people.At home, I am slowly weaning daughter and husband (he will make some rice instead of pasta for dinner now) and lots of salads. As he is French, the baguette is not going anywhere for now not for him at least haa haa.I saw your book in the bookstore, and it just called out to me. I guess the teacher appears when the student is ready. I ran home and downloaded it on my NOOK and read it in two days.I am enjoying my way of eating and love the challenge of finding delicious things to make that fill me up and leave me satisified for hours on end.Thank you so much for all you have done! I feel you have saved my life and my brain is more alert now, so I can actually feel confident in the new career path I have chosen.

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You need some sort of leavening. Baking podewr can be substituted with other pantry ingredients. Keeping in mind that a chemical rise dough is a biscuit dough (like UNO thick crust). You can make a biscuit dough with baking soda and cream of tartar or baking soda and buttermilk.If you have none of these, then all you can make is a unleavened bread and it is not the best base for a pizza but it can be done. Here's what to do if you do not have the aboveMake the dough as you would for pizza but with twice the oil.Roll out unleavened dough very thin, (1/8 ) to make a cracker type crust, no larger than a dinner plate, for strength, since they're thin.. Prick the crust all over with a fork, lay out on an oiled cookie sheet with cornmeal to stop sticking.Precook a little in a 300degree oven til set but not brown,Cover with toppings and bake in a 400F oven til toppings are brown.

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