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From Virginia Weidemann:  "If you're one of those folks who's trying to eat better, but just can't eat a big salad and call it a meal, make your salad smaller, and have this pizza to go with it."

Veggie Pizza

Crust:
1 Cup very warm water
1 Pkg. dry active yeast
1 Cup whole wheat flour
1 tsp. extra virgin olive oil
1/2 tsp. sugar
1/2 tsp. salt
unbleached flour

Toppings:
low fat thick spaghetti sauce
dried oregano

vegetable pepperoni slices
lightly sautéed veggies of choice
8 oz. shredded mozzarella, low-fat or veggie

Mix yeast into water to dissolve.  Add sugar, salt and oil.  Beat in whole wheat flour.  Add enough white flour to make a very stiff dough.  Cover and put in warm place to rise till double.  Oil a large baking sheet or pizza pan and spread dough with oiled hands.  Let rise 20 minutes more.  Preheat oven to 375° F.

Prepare toppings.  Bake dough circle for 8 minutes.  Take out of oven and QUICKLY top with your favorite thick spaghetti sauce.  Sprinkle lightly with oregano.  Add veggie pepperoni slices (a lot of them), any lightly sautéed vegetables you want, and top with mozzarella.  Bake 8 more minutes, or until done

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