2 1/2 c  All-purpose flour

      1 pk Fast-rising active dry yeast

    1/8 ts Salt

      1 c  Water (120 to 130 F.)

      2 ts Olive oil

      3 tb Kikkoman Lite Soy Sauce

  1 1/2 ts Dried Italian herbs, crushed

      1    Garlic clove; pressed

  1 1/2 c  Shredded low fat Mozzarella

           - cheese, divided
    1/4 lb Mushrooms, sliced

      2 md Tomatoes

           -- cut into thin wedges
      1 sm Green bell pepper; sliced

  Combine first 3 ingredients in mixing bowl; stir in water and oil to form
  a ball. Turn out on lightly floured board; knead 1 minute.  Shape dough
  into ball; place in lightly greased bowl.  Cover; let rise in warm place
  until doubled, 30 to 40 minutes.  Meanwhile, combine next 3 ingredients;
  set aside.  Punch down dough; divide into 6 equal pieces.  Roll out each
  piece to circle about 5 inches in diameter; place on lightly oiled baking
  sheets, building up edges slightly.  Brush circles with half of soy sauce
  mixture; sprinkle with 1 cup cheese.  Divide vegetables between pizzas;
  brush vegetables with remaining soy sauce mixture.  Top with remaining
  cheese.  Bake in 450 F. oven 15 to 20 minutes, or until golden.
  Makes 4 to 6 servings.
  Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces
  Reprinted with the permission of Kikkoman International Inc.
  Electronic format courtesy of Karen Mintzias