Grilled Veggie Pizza

For those of you who love pizza...I'm sorry, LOVE pizza, this is a wonderful and tasty spin on the original italian dish. I myself am quite a fan of this delicious meal; however, since learning 4 years ago that I am allergic to yeast (yeah, I know, it's unfortunate), I've found that making my own pizza and yeast-free pizza dough is more fun and healthier. So take pleasure in and have fun making this appetizing veggie pizza!

Yeast-Free Pizza Dough Ingredients

2 c. flour (I recommend to substitute with whole wheat flour)
1 tsp. salt
2 tsp. baking powder
2/3 c. water
1/4 c. vegetable oil

Directions

Mix flour, salt, baking powder and water. Knead on floured counter just until workable and spreadable, about 2 minutes. Put on pizza pan. With fingers, spread vegetable oil on crust.

Pizza Ingredients

2 medium portobello mushroom caps, sliced

1 small (4- to 6-ounce) red onion, sliced into rounds

1 small yellow summer squash, sliced

1 tablespoon(s) olive oil

Salt

Pepper

1 pound(s) whole wheat pizza dough

2 plum tomatoes, thinly sliced

1/2 cup(s) (2 ounces) shredded smoked mozzarella

1/4 cup(s) packed fresh basil leaves, sliced

***for a tastier alternative, add some tomato sauce: ~1cup= 90 calories

Directions

1. Preheat grill on medium. Brush mushrooms, onion, and squash with oil; sprinkle with 1/4 teaspoon each salt and pepper.
2. Grill vegetables, covered, 6 minutes or until tender and browned, turning once. Remove from grill and separate onion rings; set aside. Reduce heat on grill to medium-low.
3. Cover large cookie sheet with foil; spray with cooking spray. Stretch dough into 10 inch by 14 inch rectangle. Place on cookie sheet.
4. Lift dough and foil; place, dough side down, on grill, gently peeling off foil. Cover; cook 3 minutes or until bottom is crisp. Turn crust over. Quickly top with *tomato/pizza sauce*, tomatoes, vegetables, and cheese  Cover; cook 2 minutes longer or until bottom is crisp. Slide onto cutting board; garnish with basil.

Bon appetit!