Prep Time: 5 minutes

Cook Time: 13 minutes

Yield: Makes: 4 servings (serving size: 2 slices)

Ingredients

All-purpose flour and cornmeal

1 pound whole-wheat pizza dough, room temperature

1 tablespoon olive oil

4 scallions, thinly sliced

2 small zucchini, trimmed and cut into very thin rounds

1/8 teaspoon salt

1/8 teaspoon pepper (if tolerated)

3/4 ounce fresh Parmesan, shaved with a vegetable peeler (if tolerated)

2 tablespoons fresh mint leaves

Directions

1. Place an oven rack on lowest position and preheat to 500°F.

2. On a lightly floured surface, roll dough into a 14-inch square. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.

3. Drizzle 1 1/2 tsp. oil and scatter scallions on dough, leaving a 1/2-inch border. Top with zucchini and sprinkle with salt and pepper (if tolerated).

4. Bake until crust is crisp, about 13 minutes. Top with Parmesan (if tolerated) and drizzle with remaining oil. Cut into 8 slices. Top with mint. Serve.

Adapted to be IC Diet Friendly by Elizabeth Braun, MS, RD from: http://www.health.com/health/recipe/0,,50400000127157,00.html

Prep Time: 5 minutes

Cook Time: 17 minutes

Yield: Makes: 4 servings (serving size: 2 slices)

Ingredients

1 tablespoon olive oil

2 garlic cloves, minced

8 ounces asparagus

1 jar sliced artichokes

1/8 teaspoon salt

1/8 teaspoon pepper (if tolderated

All-purpose flour and cornmeal

1 pound whole-wheat pizza dough, room temperature

1/2 cup grated Fontina cheese

Directions

1. Place an oven rack on lowest position and preheat to 500°F.

2. Combine oil and garlic. Trim asparagus; toss with salt, pepper and half of garlic mixture on a rimmed baking sheet. Roast for 5 minutes.

3. On a lightly floured surface, roll dough into a 16- by 10-inch rectangle. Generously sprinkle a second baking sheet with cornmeal. Place dough on sheet. Add cheese and asparagus, leaving a 1/2-inch border.

4. Bake until cheese has melted and crust is crisp, about 12 minutes. Top with remaining garlic oil. Cut into 8 slices. Serve.

Adapted to be IC Diet Friendly by Elizabeth Braun, MS, RD from: http://www.health.com/health/recipe/0,,50400000127156,00.html