Pizza Dough for one Pizza
Cooking spray
1 T. cornmeal
1 tsp. olive oil
1 1/2 C. thinly sliced button mushrooms
1 1/3 C. thinly sliced shiitake mushrooms
1 C. vertically sliced red onion
1/8 tsp. salt
1/8 tsp. black pepper
3 T. low-fat sour cream
1/2 C. (3 oz.) crumbled Gorgonzola or other blue cheese

Preheat oven to 450°. Roll the dough into a 12-inch circle on a lightly floured surface. Place the dough on a 12-inch pizza pan or a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp the edges of the dough with your fingers to form a rim. Heat the oil in a large nonstick skillet over medium heat. Add mushrooms and onion; sauté for 5 minutes. Cover, reduce heat to medium-low, and cook for 3 minutes or until the onion is very tender. Stir in the salt and pepper. Spread the sour cream over pizza crust, leaving a 1-inch border. Top with mushroom mixture; sprinkle with cheese. Bake at 450° for 15 minutes or until lightly browned. Cut into 8 wedges.

You could also use a higher fiber pizza crust like this one with whole wheat and spelt, or this with black beans, although that would change the nutrtional information.

Yield: 4 servings
Serving size: 2 wedges

Calories: 296
Fat: 8.7g
Fiber: 2.7g