WHOLE WHEAT PIZZA CRUST:

1 to 1 1/2 c. all-purpose flour
1/2 tsp. sugar
1 pkg. Rapid Rise Yeast
1 tbsp. vegetable oil
1/2 c. whole wheat flour
1/2 tsp. salt
3/4 c. water
Pam vegetable oil spray

In large bowl combine 3/4 cup all-purpose flour, salt, sugar and yeast; blend well. In small saucepan or microwave, heat water and oil until very warm (120-130 degrees); add to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. Stir in 1/2 cup whole wheat flour and 1/4 cup all-purpose flour to form a stiff dough.

On floured surface, knead in 1/4 to 1/2 cup all-purpose flour until dough is smooth and elastic, about 3-5 minutes. Place dough in bowl; cover with cloth towel. Let rise in warm place (80-85 degrees) until light and doubled in size, about 45 minutes.

Punch down dough several times to remove all air bubbles. Divide in half. Press each half into 12-inch pizza pan (that has been sprayed with Pam). Let rise 15-30 minutes.

VEGGIE TOPPINGS:

2 c. Ragu 100% Natural Pizza Sauce
1 c. julienne-cut carrots
1 c. sliced fresh/canned mushrooms
2 tbsp. oregano
1/2 c. grated Parmesan cheese
1 lg. bunch fresh broccoli, chopped
1 c. diced green or red bell pepper
1/2 to 1 c. chopped onion
4 c. shredded part-skim Mozzarella cheese

Spread 1 cup pizza sauce over each crust. Arrange 1/2 of the broccoli, carrots, bell pepper, mushrooms, onion and oregano (in that order) over the sauce of each pizza crust. Sprinkle 1/2 of the Mozzarella and 1/2 of the Parmesan cheese over each pizza. Bake at 400 degrees for 20-30 minutes or until crust is deep golden brown. Yield: two 12-inch pizzas.