2 c. fresh broccoli
2 c. fresh cauliflower
2 c. fresh carrots
1 c. bell pepper ground and red rings
1/2 c. red onions
1 - 2 lg. clove garlic, minced
2 tsp. olive oil
1/4 c. water
1 tsp. each dried basil
1 tsp. each dried oregano
2 c. shredded skim milk mozzarella cheese
2 c. tomato sauce
Salt and pepper to taste
4 tbsp. Parmesan cheese

Preheat oven to 425 degrees. Combine prepared vegetable with garlic, oil, water in non-stick skillet over medium low heat. Cook uncovered till water evaporates. Spoon tomato sauce over crust. Season to taste and salt and pepper. Sprinkle with herbs. Top with cheese. Bake for 20 to 25 minutes. This will make two 10 inch pizzas.