In the realm of kid-friendly cuisine, homemade pizza is a traditional favourite.

It’s delicious, inexpensive, and easy for the kiddos to help prepare.

It is also the ultimate vegetable transportation device.

Moving away from the greasy deli meats and cheeses, our family has long experimented with veggie pizzas, topped with any assortment of produce, or whatever happens to be lurking in the fridge the day before we do our grocery shopping.

Broccoli has made an appearance, alongside corn & roasted yams. Green pepper, pineapple and mushrooms on a bed of spinach and tomato sauce.

After much experimentation, our favourite go-to combo has come to consist of roasted eggplant, olives & tomatoes on pesto.

Meanwhile, it also took some searching to find a perfect, easy to make pizza crust. Somewhere between store bought and sprouting my own grains in the difficulty department was this recipe for fantastic whole wheat dough (which is an amalgam of several recipes which have passed through my kitchen over the years).

We’ve used this recipe many times, and it always produces a consistent result which cooks up beautifully, and can handle some manipulation from small hands without collapsing.

TIP:I recommend giving the little people a handful of dough to play with at the table. Once they’ve twisted it into little pieces and have moved on to something else, the small chunks can be sprinkled with cinnamon, twisted together, and baked on a cookie sheet in the 425°F oven (once the pizza has been removed), until golden and lovely, then drizzled with honey, or dusted with icing sugar.

Amazing Whole Wheat Pizza Crust
1 teaspoon honey
1 1/2 cups warm water (110°F)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour

1. In a large bowl, dissolve honey in warm water. Sprinkle yeast over the top and let stand for about 10 minutes, until foamy.

2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

4. Preheat the oven to 425°F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings.

5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top