Debbie, our daughter, helped found our business. She built many of our systems, taught classes, and was a master in the kitchen.
She pioneered our15-minute thin pizzas using one mix to make two or three pizzas with very thin, crispy crusts. She taught classes.
There are three keys to a lower-calorie, healthy pizza: a thin crust, veggies, and little or no meat. (For cheese, I use mozzarella with a sprinkling of parmesan.)
Use any veggies that you like:
- Mushrooms (they're really not a vegetable but they are healthy)
- Fresh tomatoes and basil. I usually add the tomatoes after the pizza comes from the oven.
- Zucchini. Yes, zucchini works on pizza. Just don't overcook them.
- Potatoes--new red potatoes are best. Slice them very thin so they'll cook in a hurry. I like them best with sour cream onion chip dip--instead of red sauce. (Whoops, there goes the calorie count.)
- Onions are very good. So is spinach.
- "Hard" veggies like green beans need to be steamed in the microwave first.
And from my good friend, Sharon, who collaborated on this: Black olives, bell peppers, pineapple, and thinly sliced broccoli. I'm not sure that Sharon is a believer in green beans and potatoes. You've got to like green beans but the thin-sliced potatoes are very good.
