Pizza, it doesn't have to be bad for you.

Pizza doesn't have to be unhealthy, although, it is definitely considered a treat. Anyone that knows me, knows that pizza is my absolute favorite food in the whole world. True, it's nothing fancy but there is something about a thin crust and fresh toppings that makes me happy. Veggies, chicken, cheese, anchovies, olive oil... you name it, I've put it on my pizza!!

Since I do love this food so much I decided to go on a hunt for a "clean eating" version of the normally carb-loaded and thick crust that you get in your normal day-to-day pizzeria. I have found the perfect whole-wheat pizza dough recipe and piling on healthy veggies and low-fat cheese is as easy as pie (pun-intended).

Bonus if you have your own canned tomatoes or any other straight-from-your-garden veggies, the sky is the limit really when it comes to what you put on your perfect pizza.

Ingredients:

• 1 tbsp raw honey
• 1 cup less 1 1/2 tbsp lukewarm water (105° F to 110° F), divided
• 1 pkg active dry yeast (1/4 oz or 2 1/2 tsp)
• 2 1/2 cups whole-wheat flour, divided
• 4 tsp vital wheat gluten
• 1 tsp sea salt
• 3 tbsp olive oil, divided

Instructions:

1. In a large bowl, mix together honey and 1/3 cup water. Sprinkle in yeast and allow to proof, undisturbed (do not stir or move bowl), for 10 minutes or until yeast is foamy. (NOTE: If yeast does not foam, it is dead and your dough will not rise. Discard and start again with fresh ingredients.)
2. While yeast is proofing, mix together 2 cups flour, wheat gluten and salt in another large bowl.
3. Once yeast is foamy, add remaining water and 2 tbsp oil to yeast mixture. Pour in flour mixture and gently fold in with a bowl scraper or spatula until just combined. Mixture will form a very wet ball. Coat the bottom of another large bowl with remaining oil (ensure that bowl is large enough so that, when doubled in size, the dough will not reach the top). Transfer dough to bowl, rolling ball a bit to coat with oil. Cover bowl tightly with plastic wrap and set aside at room temperature to rise for 1 hour. Dough will be very soft and sticky.
4. Lightly dust counter with about 1/4 cup flour. Transfer dough to floured surface and roll lightly in flour as needed. Gently knead dough, using remaining flour as needed, for about 1 minute. Form dough into a ball and place back into bowl. Cover bowl again tightly with plastic wrap and set aside at room temperature to rise for 30 minutes.
5. Transfer dough back to floured surface, adding more flour to prevent dough from sticking, if needed, and cut dough in half to form 2 balls. Lightly knead each for about 30 seconds and reform into balls. Dough is now ready to be formed into crust or wrapped for future use. To store, wrap each dough ball individually in plastic wrap. Dough can be kept refrigerated for 24 hours or frozen for up to 1 month.
6. Top dough with all your favorite fresh veggies, low-fat cheese, chicken and of course sauce and bake at 400 degrees until cheese has melted and dough is cooked through.

To Use From Refrigerator
Remove dough from fridge and allow to warm a little at room temperature, about 10 minutes. Form a pizza crust.

To Use From Frozen
Transfer dough from freezer to fridge and let it defrost overnight before following the Use From Refrigerator steps above.

Nutrients per serving (1/8 of each dough ball): Calories: 96, Total Fat: 3 g, Sat. Fat: 0.5 g, Carbs: 15 g, Fiber: 2 g, Sugars: 1 g, Protein: 3 g, Sodium: 121 mg, Cholesterol: 0 mg.

3-Cheese Stuffed Shells

Ingredients:
Sauce

• 3 cups chopped tomatoes
• 12 oz roasted red bell peppers (packed in water), drained, patted dry and roughly chopped
• 1/2 tsp dried rosemary
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• fresh ground black pepper, to taste
• 1/2 packed cup whole parsley sprigs, roughly chopped

Shells

• 4 ears corn, husked
• olive oil cooking spray
• 30 large whole-grain pasta shells (or 12 whole-wheat lasagna noodles)
• 1 1/2 cups low-fat ricotta cheese
• 3 oz goat cheese
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh parsley leaves or chives, plus additional for garnish
• 1 large egg, lightly beaten
• fresh ground black pepper, to taste
• 3 oz part-skim mozzarella cheese, grated

Instructions:



ONE: Prepare sauce: In a medium saucepan, combine tomatoes, roasted peppers, rosemary, oregano, red pepper flakes and black pepper. Bring to a simmer on medium-high heat, then reduce to medium-low and simmer for 15 minutes, stirring occasionally. Transfer to a blender and add parsley. Remove plastic center from blender lid to allow steam to escape, hold a kitchen towel loosely over the opening and purée. (NOTE: Exercise caution when blending hot liquids.)
TWO: Prepare shells: Preheat broiler. Mist corn with cooking spray and place on a rimmed baking sheet. Broil 8 to 10 inches from heat until light golden brown on all sides, turning as needed, about 8 minutes. Remove from oven and let sit until cool enough to handle. Carefully remove kernels: Hold corn upright on a cutting board and use a chef's knife to cut off kernels, starting at the top of the cob and carefully sliding knife downward. Transfer kernels to a bowl.
THREE: Preheat oven to 350 degrees. Meanwhile, prepare pasta shells according to package directions, cooking until just al dente. Drain thoroughly. In a large bowl, combine ricotta, goat cheese, mint, parsley, egg and half of corn (about 1 1/2 cups). Season with black pepper.
FOUR: Spread 1 cup sauce on the bottom of a 9x13-inch baking dish. Fill each of 24 pasta shells (6 additional were cooked to allow for damaged shells) with about 1 rounded tbsp ricotta mixture and place in baking dish, stuffed side up. Cover shells with remaining sauce, remaining corn and mozzarella. Bake, uncovered, for 30 minutes or until sauce is bubbling. Let cool for 10 minutes, garnish with additional parsley and serve.

OPTION: If you can't find large whole-grain pasta shells, you can transform this recipe into roll-ups using whole-wheat lasagna noodles! Cook 12 noodles to al dente, top with 1/4 cup ricotta mixture, roll up and place in baking dish, seam side down. Proceed with recipe. Serves 6; 2 roll-ups per person.




**Nutrients per 3 shells: Calories 429, Total Fat 8g, Carbs 69g, Fiber 6g, Sugars 9g, Protein 18.5g