• 1 1/2 teaspoon dry yeast
  
• 2 cups bread flour
  
• 1/4 cup wheat bran
  
• 3/4 teaspoon salt
  
• 2 TAB minced prunes(If prunes are hard, our boiling water over them to
  
• often, then drain well.)
  
• 3/4 cup plus 2 TAB water
  
• 1 TAB yellow cornmeal
  

Topping:

Ingredients (use vegan versions):

• 2 medium onions
  
• 1 medium zucchini
  
• 1 large tomato
  
• 4 garlic cloves
  
• 2 teaspoon chopped fresh bazil
  
• 1/2 teaspoon dried oregano
  
• 1/2 teaspoon dried thyme leaves
  

This low-fat version of classic pizza gives you lots of fiber and
vitamins on a voluptuously topped, crisp pie.
Yield: 2 (10-inch) pizzas, 8 servings

Add all ingredients for the dough except the cornmeal in order suggested
by your bread machine manual and process on the dough cycle accourding to
manufacturer's directions.

While the dough is being processed, preheat the oven to 450 degrees.
Place the onions in their skins, the whole zucchini, the tomato, and the
garlic cloves in their skins on a nonstick baking sheet. Bake the tomato
and garlic 20 minutes, the onions and zucchini 40 minutes. Let the
vegetables cool. Peel the onions and garlic. Chop the vegetable3s coarsely.
At the end of the dough cycle, remove the dough from the machine and
divide it in half. On a floured board with a floured rolling pin, roll
each piece of dough into a 10-inch round. Sprinkle the cornmeal on 2
nonstick baking sheets or pizza pans. Place the dough on the pans, prick
all over with a fork, and bake 15 minutes. Top the pizzas with the
chopped vegetables and bake 5 minutes longer. Remove the pizzas from the
oven and sprinkle with the basil, oregano, and thyme on top. Eat hot or
at room temperature. If you want ff cheese, make sure you add it under
the vegetables so it melts and stays soft.
171 calories; 0.9 g fat; 0 mg cholesterol