For crust, mix 3/4 cup of the flour, the yeast, sugar, and salt. Add oil and 1/2 cup warm water (120 degree F to 130 degree F). Beat with electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much 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 until double (about 30 minutes). Punch down. Cover; let rest 10 minutes.
On a floured surface roll dough into a 14-inch circle. Place on a pizza pan sprayed with nonstick spray coating and sprinkled with the cornmeal. Build up edges slightly. Bake crust in a 425 degree F oven about 10 minutes or until lightly browned.
In a blender container combine cottage cheese, egg, Parmesan, basil, garlic, and pepper. Cover; blend until smooth. Spread over hot crust. Cut green pepper into rings. Place atop pizza with mushrooms. Sprinkle with mozzarella. Bake in a 425 degree F oven 10 minutes until hot. Makes 6 servings.