|1 c. wheat bran||1¼ c. water|
|1 tsp. baking powder|
|8 oz. tomato sauce||1 large tomato, diced|
|Italian seasoning||1 jalapeño pepper, diced (optional)|
|1 c. non-fat cottage cheese||1 large bell pepper, sliced|
|1 medium yellow onion, diced|
|1 c. shredded part-skim mozzarella cheese|
Mix the dry crust ingredients well in a large bowl, using a fork. Add the wet crust ingredients and mix well again. Once there are no dry ingredients visible, use a rolling pin to roll the ball of dough into a flat 12" disk. (If it is too sticky, add a little flour to the top and bottom of it before rolling.) Coat a 12"×8" round pizza pan or baking dish with olive oil or cooking spray, and spread the dough across the pan or dish. Bunch up the dough about ½" all the way around the perimeter. Bake the dough in a preheated 425° oven for 15 minutes.
Spread the tomato sauce onto the crust, using a rubber spatula. Beat the egg in a measuring cup. Add the cottage cheese, and blend the two well with a fork. (The combination should total about 1¼ cup.) Pour this mixture over the sauce on the pizza. Sprinkle well with Italian seasoning.
Sprinkle on the remaining ingredients, evenly, in the following order:
1. meat slices
2. tomato pieces
4. mushroom slices
6. onion pieces
Bake for 30-35 minutes at 425°, until cheese has browned. Cut slices with a round, serrated pizza cutter. This pizza provides 8-12 slices.
Note: Since this is a low-fat pizza, the crust will not taste like a high-fat, high-calorie, greasy pizza crust but, rather, more like whole-wheat bread. If you acquire a taste for it, you will find it to be much more healthful, filling, and satisfying than any standard pizza.
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