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1. In food processor bowl combine whole wheat flour, gluten flour, Parmesan cheese, oregano, salt, and yeast. Cover; process 3 or 4 on-off turns to mix. With machine running, slowly add the first 2 teaspoons olive oil or cooking oil and only as much warm water (120 degree to 130 degree) as necessary for dough to form a ball (1/2 to 2/3 cup warm water). Check dough. It should feel moist and sticky; if not, add a few drops of water. If too wet, add more whole wheat flour, 1 teaspoon at a time. Process dough 30 to 40 seconds. Let dough reset 10 minutes.
2. Lightly grease an 11x7x1-1/2-inch or 9x9x2-inch baking pan. Sprinkle with cornmeal. Pat dough onto bottom and halfway up sides of pan. Prick with a fork. Bake in a 400 degree F oven 10 minutes.
3. Meanwhile, in a saucepan cook onion and garlic in the remaining 2 teaspoons hot oil for 5 minutes. Stir in broccoli. Cook 3 to 4 minutes more or until broccoli is crisp-tender. Stir in sauce. Sprinkle crust with 1/2 cup of the cheese. Top with onion mixture, tomatoes, and remaining cheese. Bake for 10 to 15 minutes more or until cheese is melted. Makes 4 servings.