Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | This is an absolute must to try.. |
\N \N | Serves 4. |
3 cups | Grated eggplant |
3 eaches | Eggs, beaten |
1½ cup | Whole wheat flour |
¼ cup | Wheat germ |
16 ounces | Can stewed tomatoes |
12 ounces | Tomato sauce |
¼ teaspoon | Freshly ground pepper |
1 teaspoon | Basil |
½ teaspoon | Oregano |
2 tablespoons | Olive oil |
2 eaches | Cloves garlic, minced |
1 medium | Onion, chopped |
2 eaches | Bell peppers, chopped |
½ small | Head cauliflower, thinly sliced |
1 each | Spear broccoli, thinly sliced |
Preheat oven to 400F. Mix eggplant, eggs, flour and wheat germ together. Spread onto a greased pizza pan. Bake in oven for 20 minutes, or until crust is lightly browned. Meanwhile, in a large mixing bowl, combine stewed tomatoes, tomato sauce, pepper, basil and oregano. Set aside. Heat oil in a wok or large skillet, add garlic, onion, peppers, cauliflower and broccoli. Stir fry 5-10 minutes.
When crust is done, reduce oven heat to 350F. Cover crust with tomato sauce, then layer with vegetable mixture, and cook pizza 30 minutes. Serve hot. Origin: Yeast Free Living. Shared by: Sharon Stevens, Oct/94.
Submitted By SHARON STEVENS On 10-13-94