	Tomato juice	1 Quart (SAUCE:)
	Splenda	1 Tablespoon (SAUCE:)
	Oregano	2 Teaspoon (SAUCE:)
	Garlic powder	2 Teaspoon (SAUCE:)
	Salt	1 Teaspoon (SAUCE:)
	Black pepper	2 Teaspoon (SAUCE:)
	Cornstarch	4 Tablespoon (SAUCE:)
	Combine and simmer until thick (about 20 minutes).
	Warm water	3 Cup (16 tbs) (Combine and let set 5 minutes:)
	Yeast	1 1/2 Tablespoon (Combine and let set 5 minutes:)
	Sugar	1 Tablespoon (Combine and let set 5 minutes:)
	All purpose flour	3 Cup (16 tbs) (Combine:)
	Whole wheat flour	6 Cup (16 tbs) (Combine:)
	Salt	2 Teaspoon (Combine:)
	Olive oil	4 1/2 Tablespoon (Combine:)
	Warm water

Directions

Combine wet and dry ingredients. Knead for several minutes. Add up to 1/2 cup extra water. Cover and let stand for 20 minutes to rise.

Divide dough into five balls. Roll each ball out on floured surface until dough is thin and round to fit a pizza pan. Put in pan and top with 3/4 cup sauce and a light layer of cheese – part-skim mozzarella and reduced-fat cheddar.

Cover (plastic wrap and foil) and freeze extras. You can use aluminum pans for freezing then transfer to pizza pan for baking. No need to thaw pizza. Bake right from freezer.

Bake at 425 degrees for 18 minutes.

Great toppings: grilled chicken, green pepper, onion, lean hamburger, turkey ham, pineapples, etc.

Calories vary depending on ingredients.