Pizzallocca

1 tablespoon fructose
1-1/2 cups warm water (110 F)
1 package (1/4 oz.) dried yeast
2-1/2 cups whole wheat pasty flour
2 cups unbleached white flour
1 teaspoon salt
3 tablespoons cold pressed olive oil

Tomato sauce, vegetables, and soy cheese for top
Dissolve the fructose in the warm water and sprinkle
the dried yeast on top. Leave in a warm place for 10 to 15
minutes or until frothy.
When yeast is ready, mix all ingredients. Add a little
extra flour if dough is sticky. Knead dough for 10 minutes,
then put into a large, oiled bowl. Cover with damp towel
and let rise for one hour in a warm place.
Preheat the oven to 425 F.
Remove dough after it has risen. It should be about
doubled in size. Roll dough out with rolling pin to fit a lightly
oiled 11" x 17" cookie sheet. Add tomato sauce (as in
above recipe) and spread evenly. Add grated garlic, onion,
mushrooms, garlic salt, oregano, Italian seasoning, pepper,
and any vegetables you desire, such as zucchini. Sprinkle
oil lightly over top and bake for 20 minutes or until dough is
brown. Serve warm. Serves 2 to 4 people.