Use any of the toppings here, sauteed eggplant and squash, artichoke hearts, tomatoes and onions are some other delicious possibilities. Makes 4 individual pizzas.

3 tbsp. olive oil
1 c. tomato sauce
1/2 tsp. dried oregano, crumbled
1/4 tsp. Italian herb seasoning
3/4 c. mushrooms, sliced
1/2 med. zucchini, thinly sliced
4 (8 inch) flour or 6 inch corn tortillas
1 c. Mozzarella cheese, grated
1/2 c. green bell pepper, diced
1/2 c. red bell pepper, diced
1/2 c. black olives, sliced

Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add onions and cook until golden, stirring occasionally, about 5 minutes. Stir in tomato sauce, garlic, oregano and Italian seasoning. Simmer until thickened, about 5 minutes. Heat remaining 1 tablespoon oil in heavy medium skillet over medium heat. Add mushrooms and zucchini and cook until tender, stirring occasionally, about 5 minutes. Set aside.

Preheat oven to 350 degrees. Place tortillas on baking sheet and bake until crisp, about 4 minutes. Spread about 1/4 cup sauce over each. sprinkle each with 1/4 cup cheese. Top pizzas with mushrooms, zucchini, bell peppers and olives. Bake until cheese melts, about 5 minutes.

Actually these pizzas are not diet, but because they are made with tortillas instead of pizza dough they really aren't as fattening. I had some very good cooks over one night and tried them. They made a hit as the dough was paper thin and with any kind of pizza dough it's impossible to roll it very thin.