Homemade Veggie Pizza

Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam.

Sift flour sugar 1 tablespoon oregano and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together turn out onto a lightly floured surface and knead until smooth and elastic about 8 minutes. Lightly oil a large bowl then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume about 1 hour.

Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.

Cook and stir diced tomatoes tomato paste onion 1 tablespoon oregano garlic onion powder 1 teaspoon salt and pepper in a saucepan over medium heat. Cook until sauce has thickened 15 to 20 minutes.

Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces--do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles and place onto prepared baking sheet. Spoon tomato sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with bell pepper onion and mushroom. Sprinkle 1/4 cup mozzarella cheese over top.

Bake in preheated oven until crust is browned and crisp and cheese has melted 20 to 25 minutes.