from ‘The Best From Family Heart Kitchens: A Guide to the Alternative Diet’, 1985
1/2 c. whole wheat flour
3/4 c. flour
1/2 t. salt
1/2 c. warm water
1 T. yeast
4 c. zucchini, unpeeled, thinly sliced
1 c. onion coarsely chopped
1 T. butter
2 T. parsley, chopped
1/2 t. salt
1/2 t. black pepper
1/4 t. garlic powder
1/4 t. basil, dried
1/4 t. oregano, dried
2 c. mozzarella cheese, shredded
3 egg whites
2 t. dijon mustard
Dissolve yeast in water, stir in flours and salt. Knead dough for 5 minutes, until smooth. Let rise for about 45 minutes.
Preheat oven to 375 degrees.
In a large skillet cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings.
In a large bowl mix egg whites and cheese, add vegetable mixture and stir.
Transfer raised dough to an ungreased 9×13″ baking dish. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture in and spread evenly.
Bake for 25- 35 minutes. Cover with foil for last 10 minutes if crust is getting too brown. Let stand 10 minutes before serving.
**Notes: This was a little bit bland, so I would up the spice a bit in the future, it was also much better when we reheated the next day for lunch.