Crust Ingredients:

1/2 package (about 1 tsp) rapid rise yeast

1/2 cup warm water

1 TBS honey

1 TBS olive oil

1 1/2 cup flour

1 tsp salt

Directions: Put the yeast in a large bowl. Add the warm water. Add the honey and oil. Stir the mixture. The yeast will react.

Add the flour and salt and form a dough. Knead it with the heel of your hand for at least five minutes. Roll it into a ball. Add about a tsp of olive oil, cover the bowl with a towel or some saran wrap (not tightly sealed) and let it rise for at least an hour. Punch it down and shape it into a small pizza crust. I use my fingers and then a rolling pin to finish it off.

Heat oven at hot as it will go, 550.

Pizza toppings:

8-12 mushrooms sliced

1 small eggplant, sliced

sliced olives

2 slices Yves Vegetarian ham (From freezer section at Down To Earth)

Directions:

Saute some eggplant and mushrooms. Set aside.

Place the crust on a pizza pan or cookie sheet. Place about a cup of spaghetti sauce on the crust, spread it around. Top with eggplant and mushrooms. Add sliced olives, veggie ham pieces.

Bake the pizza for about 12 minutes, until the crust starts to brown.

Slice and enjoy