A vegetarian pizza made with shredded brussels sprouts, sweet potatoes, and goat cheese on a easy whole wheat pizza crust. Low in fat!
*I used Eating Well’s recipe but used all whole wheat white flour (instead of half whole wheat, half all-purpose) and used 1 TBS olive oil (instead of 2 tsp).
*Dough may be prepared in food processor, or a Kitchenaid mixer is also useful.
*Leftovers may be stored in fridge up to 3 days fresh. Or you can wrap slices individually in plastic wrap, and again in foil and store in freezer up to 1 month. Reheat in oven at 350 for 15 minutes or until warm.