1 package Hodgson Mill active dry yeast
1/2 cup warm water
2 1/4 cups Whole Grain Baking Mix (see recipe)
4 cups shredded zucchini
1 cup chopped onion
2 tablespoons margarine or butter
2 tablespoons snipped parsley
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed Cornmeal
2 beaten eggs
2 cups shredded mozzarella cheese (8 ounces)
4 ounces sliced pepperoni
For pizza crust, soften yeast in water. Stir in baking mix. On a lightly floured surface, knead dough for 25 strokes. Cover, let dough rest for 10 minutes.
Meanwhile, in a large skillet cook zucchini and onion in margarine till onion is tender. Add parsley, pepper, garlic powder, basil, and oregano. Cook, uncovered, over low heat about 5 minutes or till most of the liquid is evaporated, stirring frequently. Remove from the heat; cool slightly.
Grease a 12-inch pizza pan. Sprinkle lightly with cornmeal. Pat crust onto bottom of pan, building up the edges. Bake in a 425° oven for 10 minutes. Reduce heat to 375°.
Combine eggs and mozzarella cheese; stir in zucchini mixture. Spread over partially baked crust. Arrange pepperoni over zucchini mixture, pressing partially into mixture. Bake, uncovered, in the 375° oven for 20 to 25 minutes more or till cheese is golden brown and zucchini mixture is heated through. Makes 4 servings.
Easy Whole Grain Pizza: Prepare pizza crust as directed above. Omit zucchini-pepperoni filling. After baking crust for 10 minutes, spread with one 8-ounce can pizza sauce. Sprinkle with 2 cups desired pizza toppers (sliced pitted ripe olives, canned sliced mushrooms, or diced fully cooked ham) and 1 1/2 cups shredded mozzarella cheese. Bake in the 425° oven for 10 minutes more or till cheese is melted and pizza is heated through. Sprinkle with 1/4 cup grated Parmesan cheese.