• 2-1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 2 packages (1/4 ounce each) quick-rise yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup water (120-130°)
• 2 Tablespoons olive oil
  SAUCE:
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 Tablespoon minced fresh parsley
• 1-1/2 teaspoons sugar
• 1-1/2 teaspoons italian seasoning
• 1-1/2 teaspoons dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
  TOPPINGS:
• 1 cup chopped zucchini
• 1 cup sliced fresh mushrooms
• 1/4 cup each: chopped onion, sweet red and green pepper
• 1 teaspoon olive oil
• 1-1/4 cups shredded reduced-fat mozzarella cheese

In a mixing bowl, combine the first five ingredients. Add water and oil; beat until smooth. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down. Divide in half; roll each portion into a 12-inch circle. Transfer to greased 12-inch pizza pans. Prick dough with a fork. Bake at 400° for 8-10 minutes or until lightly browned. Combine sauce ingredients in a saucepan. Bring to a boil; reduce heat. Simmer, uncovered, 15-18 minutes, stirring occasionally. In a skillet, saute vegetables in oil until tender. Spread each pizza with 1 cup sauce (refridgerate the remaining sauce for another use). Sprinkle with vegetables and cheese. Bake for 12-15 minutes or until cheese is melted.