CRUST:

1 pkg. active dry yeast
3/4 c. warm water
4 c. flour
1/2 tsp. sugar
1/2 tsp. salt (optional)
2 tbsp. olive oil
1 egg, beaten
Dash oregano
Dash garlic powder

SAUCE per crust:

1 (1 lb.) can plum tomatoes
3 tbsp. tomato paste
3 tsp. olive oil
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. pepper
1 lb. grated low fat mozzarella cheese

TOPPING:

Your choice, we use pepperoni, tomatoes and sausage.

Crust: Dissolve yeast into 3/4 cup warm water. Mix flour, sugar and salt; add to yeast along with oil and egg. Stir until mixed. Knead on a floured board until smooth and elastic. (May need more water.) Put dough in bowl greased with olive oil. Cover. Put in warm place. Let rise 1 hour. Punch down, knead, let rise 1 more hour. Divide dough in 1/2. Makes 2 (9 inch) crusts.

Drain can tomatoes, dice. Mix juice with tomato paste, diced tomatoes and olive oil. Spread over crust. Sprinkle with oregano, basil and pepper. Add choice of toppings. Sprinkle with cheese. Bake for 20 minutes or until crust is done and cheese is melted. Eat and enjoy!