Ingredients
2 cups all-purpose flour2 teaspoons baking powder1 teaspoon salt2/3 cup fat-free milk1/4 cup plus1 tablespoon canola oil, dividedTOPPING:3 cups 2% cottage cheese1 envelope ranch salad dressing mix1/2 cup fat-free mayonnaise1/4 cup fat-free milk1-1/2 cups chopped fresh broccoli1-1/2 cups chopped fresh cauliflower1/2 cup chopped celery1/3 cup shredded carrot1/4 cup chopped onion2 cups shredded part-skim mozzarella cheeseSliced ripe olives, drained, optional
Preparation
For crust, combine the flour, baking powder and salt. Add milk and 1/4 cup oil; mix well. Shape into a ball; knead 10 times.
Press onto the bottom and up the sides of an ungreased 15x10x1-in. baking pan. Prick with fork; brush with remaining oil. Bake at 425° for 12-14 minutes or until edges are lightly browned. Cool.
In a small bowl, combine the cottage cheese, ranch dressing mix, mayonnaise and milk; spread over crust. Sprinkle with vegetables and cheese. Garnish with olives if desired. Refrigerate until serving.
