Since originally posting about the Christmas pizza that we made before Christmas, I’ve had several requests for my pizza crust recipe. This crust recipe originates from my in-laws and I have no idea where they found it. I’ve been making it for as long as I’ve known Mike.

We try to have Friday evenings be “pizza night” and since I’ve been trying to eat healthier, homemade pizza with a whole wheat crust has been on the agenda. Until the trio and I made the Christmas pizza, they weren’t big fans of pizza, so usually Mike and I would just eat after they were in bed. For our Christmas pizza, we read the book “Pizza at Sally’s” and then I let them help me make the crust. They’ve been on board with eating pizza ever since. This week, we attempted to make a heart.

When I’m making pizza for all 5 of us, I usually prepare two crusts. This week, I made one whole wheat crust with honey instead of brown sugar, low fat cheese, and turkey pepperoni and one traditional. The girls actually seemed to like the wheat crust a bit better since it was slightly more chewy. Mike won’t eat whole wheat so I always have to make a traditional pizza for him. This Friday, I’m planning to try Lauren’s eggplant pizza and make a traditional pizza for the rest of the family.

Homemade Thin Crust Pizza

• 2 1/4 cup flour – white/wheat/ or some combo
• 1/2 tsp salt
• 2 Tbsp. olive oil
• 1 pkg. dry yeast
• 1/4 cup + 1/2 cup warm water
• 1 Tbsp. brown sugar or alternative sweetener

Combine and mix 1/2 cup of warm water and sugar. Dissolve yeast in sugar water mix and let stand for a minimum of 5 minutes. Put flour and salt in the food processor and blend in oil, 1/2 cup of water, and yeast mixture. Process until a sticky ball forms. Transfer dough into a mixing bowl oiled or sprayed with PAM. Cover and let rice until doubled – about 1 to 1 and 1/2 hours).

Preheat oven to 500 with pizza stone inside. Roll dough flat on a floured surface until 14 inches in diameter. Place on a pizza palate that is sprinkled with cornmeal and poke holes in crust with fork. Slide the crust into the oven and bake for 10 to 15 minutes until lightly golden. Remove and add toppings. Reduce oven temperature to 425. Return pizza to the oven and bake until the cheese is melted (5-7 minutes). Enjoy!

My Friday night dinner.

Bo, Clara, and Anna enjoy their pizza! They had strawberries and bananas too.

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!

Yesterday started the beginning of my clean eating transformation. This recipe is originally from the January/February issue of Clean Eating magazine but I made a few minor changes. I had a cup of this for lunch on top of a cup and a half lettuce shreds. Delicious and filling! If you’re interested in following my food journal and fitness journal on Facebook, you can like my Jamie’s Fitness and Nutrition page.

Smoky Black Bean Salad

• 16 oz. dry black beans
• 1 Tbsp paprika
• 2 red bell peppers
• 2 green onions, chopped
• 1/2 cup carrot shreds
• 1/4 cup cilantro, chopped
• juice of 3 limes
• 2 tsp dry mustard
• 1/4 tsp sea salt
• 1 Tbsp grape seed oil

In a large colander, rinse beans. Transfer beans to a large bowl and add enough cold water to cover by 2 inches. Let soak at room temperature overnight. Drain and transfer the beans to a large pot. Add enough water to cover by 2 inches and stir in paprika. Bring to a boil Reduce heat to a simmer and cook for 1 hour, until tender. Drain and set aside to cool. Meanwhile, place oven rack in highest position and preheat broiler to high. Arrange a medium bowl and plastic wrap near oven. Line a large baking sheet with foil. Place peppers on sheet and transfer to the top oven rack. Broil, turning often, until skin is blistered and blackened evenly, 10 to 15 minutes. Immediately transfer peppers to a bowl and cover with plastic wrap. Set aside until cool enough to handle. Hold pepper under cool running water and carefully peel away and discard blackened skin. Remove and discard stems, seeds, and membranes, then dice flesh into 1/4 inch pieces. In a large bowl, combine beans, peppers, scallions, carrots, and cilantro. In a small bowl, whisk lime juice, mustard, and salt until smooth. Slowly whisk in oil. Pour over top of bean-pepper mixture and gently stir to combine. Serve chilled or at room temperature. 1 cup serving as prepared above – 212 calories, 1 g fat. I’ll be eating this for lunches this week. Yum!