This enticing seafood pizza boasts a crispy whole-wheat and cornmeal crust that's sweetened with just a touch of honey.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
30 mins
total:
1 hr 20 mins
Servings:
6
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yeast and warm water in a small bowl. Let stand for 5 minutes. Stir in honey and olive oil. Combine whole-wheat flour, cornmeal, and salt in a medium bowl. Stir in yeast mixture. Stir in as much of the all-purpose flour as you can.

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  • Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (3 to 4 minutes total). Shape dough in a ball. Cover; let rise in a warm place until nearly double in size (30 to 45 minutes).

  • Preheat oven to 425 degrees F. Grease an extra large baking sheet or two small baking sheets; set aside. Punch dough down; divide dough in half. Let rest for 10 minutes.

  • Roll each dough half on a lightly floured surface into a 10- to 12-inch oval. Transfer to prepared baking sheet(s). Prick dough oval with a fork. Bake for 6 to 8 minutes or until lightly browned.

  • If desired, halve shrimp lengthwise. Toss shrimp with 1 tablespoon of the pesto to coat. Spread the remaining 4 tablespoons pesto over baked crusts. Top with shrimp; sprinkle with mozzarella cheese. Bake for 5 to 8 minutes more or until bubbly. Cut each pizza into six slices.

Nutrition Facts

245 calories; protein 14.8g 30% DV; carbohydrates 25.5g 8% DV; exchange other carbs 1.5; dietary fiber 2.4g 10% DV; sugars 2.9g; fat 9.5g 15% DV; saturated fat 2.4g 12% DV; cholesterol 70.3mg 23% DV; vitamin a iu 401.7IU 8% DV; vitamin c 0.8mg 1% DV; folate 90.7mcg 23% DV; calcium 117.7mg 12% DV; iron 2mg 11% DV; magnesium 19mg 7% DV; potassium 71.3mg 2% DV; sodium 388.4mg 16% DV.