Honey Whole Wheat Pizza Crust

Per 1/6 pizza: 95 calories, 3g protein, 3g fat (less than 1 g sat. fat.), 16g carb, 267mg sodium, 0mg cholesterol, 2.1g fiber)

1 tablespoon honey or raw sugar
1/4 oz. package Fleischmann's Rapid Rise Highly Active Yeast
1 cup warm water
1 1/2 teaspoons salt
2 tablespoons olive oil
1 1/2 cups whole wheat flour
1/2 cup unbleached white flour, plus more for dusting
Cooking spray or oil

1.) In a large mixing bowl, dissolve honey or sugar and yeast in warm water. Let stand for 7 minutes until mixture is creamy.

2.) Stir in salt, oil, and whole wheat flour. Add 1/2 cup unbleached flour and mix to achieve a dough that's soft and springy. Turn dough onto a lightly floured surface and let rest for 5 minutes.
Knead for 5 minutes, until smooth and elastic. Lightly oil a medium bowl, place dough inside, cover with a clean towel and let rise 45 minutes.

3.) Punch dough down and divide in half. (Makes enough dough for 2 large pizzas. At this point, dough may be rolled and made into pizzas, or rolled, prebaked, and frozen, or frozen as is.)

4.) To bake: Preheat oven to 450 degrees. Lightly spray or oil two 12 inch pizza pans or baking sheets. Roll each half of dough into a 12 inch circle and place on prepared pans. Bake for 5 minutes, or until crust is puffed and lightly browned. Top with selected sauce, cheese, and vegetables and bake for about 15 minutes, or according to specific recipe.

Note: Use a pizza stone instead of oiled pans. Sprinkle corn meal on your stone to keep pizza from sticking. Stir your favorite herb or seasoning into the dry mixture for an herbed pizza crust. I like to use a little parmesan, basil and thyme. This pizza is excellent without any sauce. Just slice tomatoes and add the rest of your toppings. It's also great using pesto or olive tapenade instead of sauce. You can add pepperoni if you want to. I just happen to like veggie pizzas.