-----------------------------------DOUGH-----------------------------------
      1 tb Active dry yeast

      1 c  Warm water

      1 ts Salt

      2 tb Sweetener

    1/4 c  Olive oil

      1 c  White flour

      3 c  Whole wheat flour

-------------------------------PESTO TOPPING-------------------------------
      2 c  Densely packed fresh basil

    1/4 c  Pine nuts

      2 ea Large garlic cloves

           Zest from 1 lemon
    1/3 c  Olive oil

-----------------------------VEGETABLE TOPPING-----------------------------
     12 oz Marinated artichoke hearts

      3 lg Tomatoes, sliced thinly

      1 c  Zucchini, thinly sliced

    1/4 c  Pine nuts

  DOUGH: Combine yeast, sweetener & warm water.  Whisk in salt & oil & let
  sit for 10 minutes.  Add flours, 1/2 c at a time & knead for 10 minutes,
  adding more flour as necessary. Let rise for an hour.  Deflate by punching
  down the dough.
  PESTO TOPPING: Process basil, pine nuts, garlic & zest in food processor
  till smooth.  With blender running, drizzle in the oil to form a thick
  paste.
  TO ASSEMBLE: Sprinkle 10" X 15" baking sheet with cornmeal.  Place dough in
  centre & press out from the centre till the baking sheet is covered with
  dough.  Spread dough with a thin layer of pesto.  Arrange artichoke hearts,
  tomato slices & zucchini evenly over the pizza.  Dot with more pesto &
  sprinkle with pine nuts.  Bake at 375F for 20 minutes or till the crust is
  well cooked & browned.
  "The Big Carrot Vegetarian Cookbook"