1 1/4 c. flour
1 tsp. baking powder
1/4 c. plus 2 tbsp. olive oil
2 c. shredded carrots
1/2 c. chopped onion
4 oz. shredded part-skim Mozzarella cheese
3/4 c. crushed bran flakes
2/3 c. skim milk
2 c. sliced mushrooms
2 c. thinly sliced zucchini
1 (8 oz.) can pizza sauce
1/2 tsp. Italian seasoning

Combine flour, cereal, and baking powder. Add milk and 1/4 cup oil. Stir with fork until mixture forms a ball. Knead dough on a lightly floured surface about 10 times. With greased fingers, press dough into 14 inch round pizza pan or 10 x 15 inch jelly roll pan. Spray pan with non-stick coating spray. Shape edge to form a rim. Bake at 425 degrees for 15 minutes.

Meanwhile, saute mushrooms, carrots, zucchini, and onion in remaining oil over medium heat about 3 minutes. Spoon pizza sauce over crust, spreading evenly to edge. Top with sauteed vegetables. Sprinkle with cheese and seasoning. Bake 15 minutes longer.