Pizza With Kidney Beans and Feta

Elise and family's Note:

My whole family was surprised that this tasted comparable to a greasy oozy juicy pizza - but it is very low in fat and high in fibre and vitamins! Of course, it's not QUITE as greasy and oozy tasting as a good old restaurant pizza . . . but if you're trying to cut down on processed cheese, fat and meat, I would suggest giving this a try! I hope you like it!

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Serves: 3

Yield: 1.0 pizza

• 2 cups whole wheat flour (approx.)
• 2 1/2 teaspoons pizza yeast
• water
• 1 big carrot, shredded
• 1/2 red pepper, in thin slices
• 0.5 (19 ounce) can kidney beans
• 2 green onions, chopped fine
• 100 g feta
• 1 1/2 tablespoons tomato paste
• 2 garlic cloves, diced
• olive oil
• salt and pepper

Directions:

1. Preheat oven to 475.
2. Fry the garlic in the olive oil until it is just soft. Add the tomato paste, stir 20 seconds, then add water until you have a thick sauce (it's just a smallish amount - don't worry). Add salt and pepper. Turn heat to low and let "simmer" (or stay hot) while you prepare the rest. Stir it once in a while if you want. It should smell good!
3. Follow the instructions on the pizza yeast package. The bread does not need to rise, so this part shouldn't take too long.
4. Press dough into one regular pizza pan.
5. Prepare vegetables and rinse beans.
6. Spread tomato sauce on dough, leaving a rim around the edge for the "crust".
7. Sprinkle vegetables and beans over the sauce. Crumble the feta over everything last.
8. Bake on lowest rack for 12-15 minutes. Enjoy!