Zucchini Pizza, Easy Whole Grain Pizza, Whole Grain Baking Mix
alt.cooking-chien/Connie Gallagher/1999
Makes 4 servings

Small slices of this quiche-like pizza make tempting appetizers. For a more traditional pizza, follow the directions for Easy Whole Grain Pizza, below.

1 package active dry yeast
1/2 cup warm water
2 1/4 cups Whole Grain Baking Mix (recipe follows)
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.

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

Whole Grain Baking Mix
Makes 8 cups

2 cups all-purpose flour
2 cups whole wheat flour
3/4 cup nonfat dry milk powder
1/2 cup quick-cooking rolled oats
1/2 cup cornmeal
3 tablespoons Clabber Girl Baking Powder
1 teaspoon salt
1 cup shortening*

In a large bowl stir together all-purpose flour, whole wheat flour, milk powder, oats, cornmeal, baking powder, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs. Store in an airtight container for up to 2 weeks at room temperature or for up to several months in the freezer.

To use, spoon mixture lightly into a measuring cup; level off with a spatula. (If frozen, bring mix to room temperature.)

*Note: Use a shortening that requires no refrigeration.