Pineapple Green Chile Pizza With Whole Grain Crust

Do you love pizza but are trying to eat healthy? Here's a great recipe for a healthy vegetarian pizza.

The crust is made from a combination of Quinoa flour and whole wheat flour.

1 cup quinoa flour (I ground the quinoa in a small electric coffee grinder)

1-1/2 to 2 cups whole wheat flour

1 large egg

1/3 cup vegetable oil

3/4 cup milk

1 tablespoon honey

1 teaspoon salt

1 package Rapid Rise yeast

In a bowl or bread machine pan, add 3/4 cup milk, 1 egg, 1 Tbsp honey and 1/3 cup vegetable oil. Add 1 cup quinoa flour, 1-1/2 cup whole wheat flour, 1 tsp salt and 1 package Rapid Rise yeast. Mix together and knead.

You may need to add another 1/2 cup flour to keep the dough from sticking.

My bread machine was having a little trouble kneading it because the dough is denser than regular bread dough made from white flour. I had to finish kneading by hand.

Cover and allow the dough to rise for 1 hour.

Press dough onto a greased pizza pan and continue to press around until the dough is flattened and covers the pan completely. Carefully form a raised edge around the side to keep the toppings from falling off while baking.

Using a fork, poke holes in the crust to prevent bubbles from forming during the baking process.

(You could also divide the dough into 6 or 8 balls and make individual pizzas on a cookie sheet)

Allow the pizza crust to rise for 30 minutes and then bake for 10 minutes in a 350 degree oven.

Remove from oven.

Top with 1 cup Marinara sauce, 1 cup pineapple chunks, drained,1 small can chopped green chile and 6-8 ounces shredded mozzarella cheese.

Bake in 350 degree oven for an additional 30 minutes.

Remove from oven and allow to cool for 10 minutes. Cut into 8 wedges and serve.

Enjoy!