---------- Recipe via Meal-Master (tm) v8.02
  Categories: Low-fat, Cheese
       Yield: 6 servings
   1 1/2 c  Flour (or a little less)
     1/2 ts Sugar
     3/4 c  Lo-fat Cottage cheese,draine
       1 ts Dried Basil, crushed
            Med Green / Sweet Red Pepper
       1 c  Shredded Mozzarella Cheese *
       1 pk Active dry Yeast
       1 ts Cooking oil
       1 tb Cornmeal
       2 tb Grated Parmesan Cheese
            Clove Garlic, minced
       1 c  Sliced fresh Mushrooms
   *  part-skim
    For crust, mix 3/4 cup of the flour, the yeast,
   sugar, and 1/4 t salt. Add oil and 1/2 cup warm water
   (120-130 deg). Beat with electric mixer on low speed
   30 seconds, scraping the bowl. Beat on high speed 3
   minutes. Stir in as much of the remaining flour as you
   can. Then, knead in enough remaining flour to make a
   moderately stiff dough that is smooth and elastic (5
   minutes total). Shape into a ball. Place in a greased
   bowl; turn once. Cover; let rise in a warm place till
   double (about 30 minutes). Punch down. Cover; let rest
   10 minutes.
    On a floured surface roll dough into a 14 circle.
   Place on a pizza pan sprayed with Pam and sprinkled
   with the cornmeal. Build up edges slightly. Bake crust
   in 425 deg F oven about 10 minutes or lightly browned.
    In a blender combine cottage cheese, egg, Parmesan
   cheese, basil, garlic, and 1/8 t pepper. Cover; blend
   till smooth. Spread over hot crust. Cut green pepper
   into rings. Place atop pizza with mushrooms. Sprinkle
   with Mozzarella. Bake in 425 deg oven till hot.
   ** Per serving: 224 calories, 15 g protein, 26 g
   carbohydrates, 7 g fat, 60 mg cholesterol, 356 mg
   sodium, 212 mg potassium.