Ingredients

All Purpose Flour – 2 cups
Yeast – 1 tsp
Warm Water – 1/2 cup
Salt – to taste
Sugar – 1 tbsp
Corn Flour/All Purpose Flour – for dusting
Canned Tomato Sauce/Puree – 1/4 cup
Dried Parsley Flakes – 2 tsp
Garlic Powder – 1/4 tsp
Barbeque Sauce – 2 tbsp (optional)
Thinly Sliced Tomatoes – 1 medium
Thinly Sliced Mushrooms – 4 or 5
Thinly Sliced Bell Peppers – half of one small bell pepper
Chopped Fresh or Frozen Spinach – 1/4 cup or less
Shredded Mozzarella Cheese – 1/4 cup (You can use Low Fat Cheese)
Olive Oil – 2 tsp + 1 tsp (for coating the pizza pan)
Preparation Method

Dissolve the yeast in 1/2 cup of lightly warm water along with 1 tbsp sugar. Keep it aside for ten minutes so that it becomes foamy.

In a bowl, combine flour, little salt, 2 tsp olive oil and the yeast solution. Knead lightly to form a smooth dough and leave it aside for ten minutes. You may have to add a few tablespoons of water while kneading.

Meanwhile, combine 1/4 cup of the canned tomato sauce, parsley flakes, garlic powder and salt in another bowl. You can also add 2 tbsp of barbeque sauce for an extra kick.

Dust your working surface with little corn/all purpose flour and roll the dough into desired shape. The crust shouldn’t be too thin but should be atleast 1/4″ thick. You can roll it into 10-12″ diameter approximately.

Brush the top of the dough with little olive oil.

If using frozen spinach, defrost it. If using fresh spinach, wash it thoroughly and then chop it.

Preheat oven to 400 degree F. Lightly grease a pizza pan, stone or baking sheet with olive oil and dust with all purpose flour or corn flour.

Transfer the rolled out dough to the pan and press lightly. Pinch the edges to keep the toppings inside.

Spread the tomato sauce evenly over the crust. Top the crust with all the vegetables and shredded cheese.

Bake for 10-12 minutes on the lowest rack until the cheese melts. Remove from oven and serve immediately.