• 2 1/2 cup all-purpose flour
  • 1 pack fast-rising active dry yeast 1 ½ c shredded low fat mozzarella
  • 1/8 tsp salt
  • 1 cup water (120 to 130 f.)
  • 2 tsp olive oil
  • 3 tbsp kikkoman lite soy sauce
  • 1 1/2 tsp dried italian herbs, crushed
  • 1 garlic clove, pressed
  • - cheese, divided
  • 1/4 lbs mushrooms, sliced
  • 2 med tomatoes
  • -- cut into thin wedges
  • 1 small green bell pepper, sliced


Combine first 3 ingredients in mixing bowl; stir in water and oil to form a ball. Turn out on lightly floured board; knead 1 minute. Shape dough into ball; place in lightly greased bowl. Cover; let rise in warm place until doubled, 30 to 40 minutes. Meanwhile, combine next 3 ingredients; set aside. Punch down dough; divide into 6 equal pieces. Roll out each piece to circle about 5 inches in diameter; place on lightly oiled baking sheets, building up edges slightly. Brush circles with half of soy sauce mixture; sprinkle with 1 cup cheese. Divide vegetables between pizzas; brush vegetables with remaining soy sauce mixture. Top with remaining cheese. Bake in 450°F. oven 15 to 20 minutes, or until golden. Makes 4 to 6 servings.

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