Pizza! I've missed you :)

Eating out is not an option with my allergy so even the smallest things are missed. Pizza is one of those things. Tonight I thought I'd try my luck at homemade pizza again..I've failed numerous times. I can only have whole wheat flour so it's a pain to make crust that doesn't taste like cardboard, isn't too thick or layering on too much sauce. It's an endless battle that usually ends in something semi-edible but still..blah.
I finally have it right!! My dear husband who has endured my failures couldn't stop ravings and going back for more!! :)

I found  this recipe for pizza sauce and tweaked it to make it safe.

• 2 small cans tomato sauce
• 2 cloves garlic-minced
• 2 tablespoons dried parsley flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

Combine and simmer on low for 10 minutes.

Next came the pizza toppings and crust. Again I found a recipe to tweak.

Crust
1	package regular active dry yeast
3/4	cup warm water (105°F to 115°F)
2	cups King Author whole wheat flour
2	teaspoons sugar
1/2	teaspoon salt
1	tablespoon olive oil
Topping
3/4	cup homemade sauce
1.5	cups shredded fancy pizza cheese
2	deli Italian sausage links de-cased, cooked and crumbled.
2-3	medium plum (Roma) tomatoes, thinly sliced

	In medium bowl, dissolve yeast in warm water. Stir in flour, sugar, salt and oil. Stir with fork until dough forms. Turn dough onto lightly floured surface; knead 12 times. Return to bowl. Cover; let rest 20 minutes.
	Heat oven to 425°F. Spray large cookie sheet with cooking spray. Gently push fist into dough to deflate. Press dough into 15x10-inch rectangle on cookie sheet.
	Bake 8 minutes. Spread pizza sauce over partially baked crust to within 1/2 inch of edge. Top with toppings
	Bake 10 to 15 minutes longer, or until cheese is melted and edges of crust are golden brown.