Delicious pizza need not be loaded with fat and carbs. Here's a healthy recipe from Heart-Smart Diabetes Kitchen, a new cookbook published by the American Diabetes Association in collaboration with the Canola Council.

Basil Focaccia Wedges

12 servings
Serving size: 2 piece

1 1/2 Tbsp. canola oil, divided
1 cup thinly sliced green bell pepper
1/2 cup thinly sliced red onion
1/2 package (8 oz.) sliced mushrooms
2 medium cloves garlic, minced
1 (13.8 oz.) package focaccia-style, refrigerated pizza dough
1/4 tsp. dried red pepper flakes
1/2 cup chopped fresh basil leaves
2 small plum tomatoes, cut into 12 rounds total
1/2 cup (2 oz.) shredded part-skim mozzarella
2 Tbsp. grated Parmesan cheese
16 pitted kalamata olives, chopped

1. Preheat oven to 400°F. Heat 1 Tbsp. canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and onions, and cook 2 minutes. Add mushrooms; cook 2 minutes, using two utensils to stir easily. Add garlic, cook 15 seconds, and set aside.
2. Drizzle remaining a Tbsp. canola oil on a baking sheet. Use fingertips to spread oil evenly. Unroll dough onto baking sheet and shape into an 11- by 8-inch rectangle. Top dough with pepper flakes and mushroom mixture, spooning as close to edges as possible. Top with basil, and arrange tomatoes in 12 even sections.
3. Bake 12 minutes. Sprinkle evenly with mozzarella. Bake 6 more minutes or until deep golden on edges. Top with Parmesan, and sprinkle evenly with olives. Allow to cool to room temperature.
4. When serving, cut into 12 squares, and then cut each square in half diagonally to make 24 pieces total.

Nutrition Facts

Starch exchanges 1
Fat exchanges 1
Amount per serving
Calories 125
Calories From Fat 40
Total Fat 4.5 g
Saturated Fat 1.1 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 320 mg
Total Carbohydrate 18 g
Dietary Fiber 1 g
Sugars 3 g
Protein 5 g