Makes 8 mini pizzas

1 1/2 cups warm water (110 farenheit)
1 package active dry yeast
3 cups flour (I use whole wheat)
1/4 cup finely ground cornmeal
1 1/2 tsp salt

- In a bowl, sprinkle the yeast in warm water and stir well to dissolve. Set aside for about 5 minutes to bloom.
- Meanwhile, place the flours, cornmeal, and salt together in the bowl. Mix to combine.
- Add yeast mixture. I use my hand mixture with the dough hooks to do the kneading. Stop when the dough forms into a ball.
- Cut the dough into 8 equal pieces and shape into a smooth ball. Set the dough balls about 2 inches apart on a floured surface and cover lightly with plastic wrap. Let rise at room temperature for 45 minutes.
- Preheat oven to 500 degrees. If you have a pizza stone, place it on the center rack in the over to preheat for at least 30 minutes. If not, sprinkle a baking sheet with cornmeal and set aside.
- Working on a well-floured surface, pat out one dough ball at a time in to a 6 1/2 inch circles. Top with toppings and bake for 7-8 minutes or until crust is golden and toppings are piping hot.

We top our pizzas with a no-fat pizza sauce (I actually usually use my marinara sauce) and veggies. My daughter's favorites are chopped mushrooms and sliced black olives.