Terrific low-fat main dish!

Ingredients:
1-1/2 cups all purpose flour
1/2 cup whole wheat flour
2 packages (1/4 ounce each) quick rise yeast
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water (120 to 130 degrees)
2 tablespoons olive oil

SAUCE:
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh parsley
1-1/2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoons dried basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper

TOPPINGS:
1 cup chopped zucchini
1 cup sliced fresh mushrooms
1/4 cup each chopped onion, sweet red and green pepper
1 teaspoon olive oil
1-1/4 cups shredded reduced-fat or non-fat mozzarella cheese

Directions:
In a mixing bowl, combine the first five ingredients. Add water and oil, beat until smooth. Turn onto a floured surface; knead until smooth and elastic, about five minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.

Punch dough down. Divide in half; roll each portion into a 12-inch circle. Transfer to greased 12-inch pizza pans. Prick dough with a fork. Bake at 400 degrees for 8 to 10 minutes or until lightly browned. Combine sauce ingredients in a saucepan. Bring to a boil; reduce heat. Simmer uncovered, 15 to 18 minutes, stirring occasionally.

In a skillet, saute vegetables in oil until tender. Spread each pizza with 1 cup sauce (refrigerate the remaining sauce for another use). Sprinkle with vegetables and cheese. Bake for 12 to 15 minutes or until cheese is melted.

Recipe yields 2 pizzas, 6 slices each pizza.

Nutritional analysis per slice:
179 calories
203 mg. Sodium
5 mg. Cholesterol
28 gm. Carbohydrate
7 gm. Protein
5 gm. Fat
2 gm. Fiber
Diabetic Exchanges: 1-1/2 starch, 1/2 vegetable, and 1/2 fat

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