Mini Pizzas

Make the pizza dough in the bread baker or knead it by hand.

Pizza dough for the bread maker:

3/4 cup (190 ml) plus 1 Tbsp (15 ml) lukewarm water
2 Tbsp (30 ml) extra virgin olive oil or sunflower oil
2 cups (500 ml) whole wheat flour
1/2 tsp (2 ml) Sucanat, Rapadura sugar or honey
1/2 tsp (2 ml) sea salt
2 tsp (10 ml) active dry yeast or
1 1/2 tsp (7.5 ml) fast rising yeast

Topping: Roll the prepared dough into several small circles, one for each child. Spread equal parts of a 270 ml jar of sundried tomato pesto (available in your health food store) onto each circle. Have a variety of healthy toppings available for the children to use. Try green, red and yellow peppers, mushrooms, fresh tomatoes, onions, olives, fresh pineapple, and spinach. Top with an organic or soy-based mozzerella cheese, and bake the pizzas at 375°C for about 20 minutes, until cheese is bubbling and the crust is golden brown.

Source: alive #251, September 2004