I find that whenever I cater events, I really get inspired and usually produce some of my most successful recipes. This recipe was created for a baby shower whose guests were all very conscious of their weight.  I needed low caloric hors’devours and came up with a mini version of Salad Pizza using whole wheat flour and low- fat salad dressing. It was the perfect party bite.

Tip: If you have no desire to make your own pizza dough, frozen dough or a piece of your local favorite pizza shop dough will do just great. You can also make the salad with any vegetable and favorite low-fat dressing that you desire.

Really Easy Pizza Dough: (makes 2 10inch thin crust pizzas)

This pizza dough recipe makes enough dough for 2 crusts which will freeze beautifully wrapped tightly in plastic wrap for up to 3 months.

¼ cup warm water

1 1/8 tsp. dry yeast

½ cup water, room temperature

4 Tbsp. extra virgin olive oil

2 cups flour (can use whole wheat or white all purpose)

1 ½ tsp. kosher salt

For salad pizza topping: (for 1 pizza)

½ cup grated low fat mozzarella cheese

1 romaine heart, chopped

2 small cucumbers, diced

1 tomato, diced

1 carrot, shredded

3 tbsp. sliced black olives

3 tbsp. favorite low fat dressing

Parmesan cheese for garnish (optional)

Preheat oven to 350 degrees.

In a small bowl, pour in the warm water and then add the yeast (do not mix). Let the yeast stand for about 5 minutes or until it softens. Mix the yeast gently in the water to dissolve, cover bowl with towel, and allow to stand for another 15 minutes. Add the room temperature water and 1 tbsp. of the olive oil to the yeast and mix to combine.

In a mixing bowl with the paddle attachment, add the flour and salt. On low speed, mix the flour slightly. Continue on low speed, adding the yeast water and the rest of the olive oil and slightly increase the speed on the mixer to incorporate (about 2 minutes).

Switch to a dough hook attachment and knead dough on medium speed for about 4 minutes until dough turns smooth. Remove dough from bowl onto floured counter and knead by hand for another minute. Place dough into a lightly oiled bowl and cover with plastic wrap. Place in warm spot and let proof for an hour.

When dough has doubled in size, divide into two parts. Using a floured rolling pin and surface, form one part into ball and roll out into a 10 inch circle; top with grated mozzarella cheese and place onto a sprayed baking sheet. Bake for 10 -15 minutes.  

Assemble your salad in a mixing bowl, placing all the ingredients together and mixing well. When pizza is hot out of the oven, layer the salad on top and then slice and serve hot.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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