Yin and Yang of Pizza Faces

Smiley Pizza With Whole Wheat Oatmeal Crust

This recipe, based on "Anytime Pizza" from Susan Roberts and Dr. Melvin Heyman's "Feeding Your Child For Lifelong Health" is a good introduction to whole grains. Little hands can help shape toppings into smiley faces.

INGREDIENTS:
Oatmeal crust

• 2 teaspoons yeast
• 2 cups white flour
• 1/2 cup whole wheat flour
• 1 1/3 cups instant or quick-cooking oats
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 1/4 cups water

Pizza

• Olive or corn oil cooking spray
• 1/2 cup tomato sauce (fresh or canned), or more as needed
• 4 tablespoons grated Parmesan cheese
• 6 ounces sharp cheddar cheese, grated

Toppings

• Yellow onion, finely chopped
• Mushrooms or zucchini, thinly sliced
• Green bell pepper, thinly sliced
• Pineapple, finely diced

INSTRUCTIONS:
To make the crust: Mix all the ingredients in a food processor and blend for 2 minutes or knead by hand for 5 minutes. The dough will be soft, even slightly sticky. Lightly coat the inside of a large bowl with cooking spray. Remove the dough from the processor, place in a bowl and cover with plastic wrap. Allow to rise for 1/2-1 hour to make the dough pliable.

Preheat oven to 450°.

Line two baking sheets with parchment paper or coat sheets well with cooking spray. Cut dough equally in half. Cut each half into 8 pieces. Roll each into a ball and stretch out to make a disk about 3-4 inches in diameter. Place 8 disks on each baking sheet. Spray dough lightly with oil and cover for 1/2 hour if you have the time (this last step is not essential).

Divide the tomato sauce evenly among the 16 pizzas. Sprinkle with Parmesan cheese and then with cheddar cheese. Make smiley faces with the toppings. Bake for 12-15 minutes until cheese is bubbling and starting to brown.

Makes 16 miniature pizzas

PER PIZZA WITHOUT TOPPINGS: 155 calories, 7 g protein, 22 g carbohydrate, 5 g fat (3 g saturated), 12 mg cholesterol, 276 mg sodium, 2 g fiber.