Vegetable Pizza


1 med. Eggplant
1 c. Soy milk
2 to 3 c. Seasoned breadcrumbs
1 T. Cornmeal
1 lb. Honey Wheat Pizza Dough
1 c. Spaghetti sauce
1 c. Spinach (chopped)
1 med. Onion (cut in slivers)
2 c. Broccoli florets
3 c. Mushrooms (sliced)


Wash and slice eggplant into 1/2-inch slices (should be approximately 30 slices); set aside. Spray baking sheet with nonstick cooking spray. Dip eggplant slices in soy milk; cover each side with breadcrumbs. Place on baking sheet; bake 375 deg. F. for 30-40 minutes until golden. Set aside. Sprinkle cornmeal on 14-inch pizza pan; stretch pizza dough onto pan. Spread spaghetti sauce over dough. Layer in order:spinach, onions, broccoli, mushrooms, and eggplant slices over entire pizza. Bake 400 deg. F. 15-20 minutes until bottom of crust is golden. Serve hot or at room tempurature.

Yields:12 3-1/2-inch slices.

Nutritional Information:

Per Slice: Calories: 143; Fat: 2.2 g; Sat Fat: 1 g; Sodium: 550 mg; Carbs: 25.4 g; Dietary fiber: 3.8 g; Sugar: 4.7 g; Protein:6.1 g.