1 1/2 c. warm water
2 pkgs. dry active yeast
1/2 c. oil
2 tbsp. sugar
2 eggs, slightly beaten (or 4 egg whites or egg substitute equivalent to 2 eggs)
2 c. whole wheat flour
2 1/2 c. all-purpose flour

In a large bowl sprinkle yeast over warm water, let stand for 5 minutes. Add oil, sugar, eggs and mix. Stir in 2 cups of whole wheat flour. Beat until smooth. Stir in all-purpose flour. (Dough will form a ball.) Let rise until doubles in bulk (approximately 1 hour). If you do not wish to make the pizza immediately, allow the dough to rise in the refrigerator. (We mix the dough in the morning for a quick and easy dinner at night.) Press dough into a jelly roll baking pan (approximately 10 1/2 x 15 1/2).

SAUCE:

2 c. tomato sauce
1 (12 oz.) can tomato paste
6 oz. water
1/2 onion, chopped
1/4 tsp. basil
1/2 tsp. thyme
1 tsp. oregano
1 1/2 tsp. garlic powder
1/2 tsp. rosemary
1/2 tsp. cayenne pepper
1/2 lb. part skim milk Mozzarella, grated

Spread sauce on top of pizza dough. Add sliced fresh mushrooms, green peppers, ripe olives, sliced onions (not for David), cheese or whatever pleases you. Bake at 375 degrees F. for 30-40 minutes.