Method: Sprinkle the yeast over the warm water, let it soften and dissolve for about 5 minutes. Beat the sweetener, olive oil, and salt with a mixer or wooden spoon. Add the whole wheat pastry flour, then beat until the dough is smooth and elastic. Add the unbleached flour, then beat and knead until smooth and elastic. Cover the dough in a lightly oiled bowl, and let it rise in a warm place until double in bulk, about 45 minutes.

Preheat the oven to 450F. Punch down the dough and knead briefly. Lightly oil a 12-inch round pizza pan. Roll and stretch the dough to fit the pan. Punch holes in the dough about every inch over the pan with the end of a wooden spoon or chopstick. sprinkle the tomatoes, basil, onions, garlic, and green pepper over the top.

Let rise again about 15 minutes, then bake for about 12 minutes or until browned. Cut into wedges and serve.

Yield: 8 slices

Per Serving: Calories 182, Protein 6g, Carbohydrates 34g, Fat 2g