Makes two (10-inch) pizza crusts (serves 8).

Note: Making your own crusts with a food processor is a snap, but store-bought uncooked pizza dough will work, too. Most grocery stores carry it or you can try picking some up at your favorite pizzeria. Most will be happy to sell you just the dough.

• 21/2 c. unbleached flour, plus more for dusting

• 1 c. whole-wheat flour

• 1 tsp. salt

• 11/3 c. warm water (98 to 115 degrees)

• 1 tbsp. sugar

• 1 pkg. (21/4 tsp.) dry yeast

• 1 tbsp. olive oil

• Cornmeal for dusting pan

• 1 c. low-fat pizza sauce

• 11/2 c. grated part-skim mozzarella cheese

• 1/2 c. grated Parmesan

• Topping options: thinly sliced mushrooms, peppers or onions, chopped tomatoes, shredded chicken, cooked Italian turkey sausage, olives, cooked broccoli


Preheat oven to 450 degrees (if you have a pizza stone, heat according to directions).

Place both the flours and salt in the bowl of a food processor and pulse a few times to blend the salt evenly into the flour.

Combine the warm water, sugar and yeast in a small bowl and stir. Allow the water-yeast mixture to sit for about 3 or 4 minutes and when foamy on top, add the olive oil. Stir.

Turn on the processor and quickly pour the yeast-water through the feed tube. Process until the dough forms a ball. Let rest in the processor about 15 minutes. (This is a good time to get your toppings together.)

Remove from the processor and divide into two parts. Working with one half at a time, place the dough on a lightly floured work surface and roll out into a 10-inch round. Repeat with remaining half.

Sprinkle some cornmeal onto a baking sheet or a pizza peel. Place the dough round on top. Spread half of the pizza sauce on the dough. Sprinkle on half of the cheeses. Top with any other desired toppings. Transfer pan to a rack on the lower half of the oven or slide pizza off the peel onto the pizza stone and back for 10 to 12 minutes or until the crust is golden brown and cheese is bubbly. Remove and cut each pizza into eight slices.

Reheating: For just a slice at a time, reheat in a hot skillet until hot, about 2 or 3 minutes. This keeps the crust crispier than if you tossed it into the microwave. For large portions, reheat in a 400-degree oven for 5 minutes or until hot.

Nutrition information per serving (only cheese; no extras):

Calories 326 Fat 9 g Sodium 612 mg

Carbohydrates 47 g Saturated fat 4 g Calcium 264 mg

Protein 15 g Cholesterol 16 mg Dietary fiber 4 g

Diabetic exchanges per serving: 3 bread/starch, 1 medium-fat meat, 1 fat.