Preheat oven to 375°F.
Dough: Combine yeast, sweetener & warm water. Whisk in salt and oil and let sit for 10 minutes. Add flours, 1/2 cup at a time and knead for 10 minutes, adding more flour as necessary. Let rise for an hour. Deflate by punching
down the dough.
Pesto Topping: Process basil, pine nuts, garlic and zest in food processor till slightly chunky, but smooth. Do not puree. With blender running, drizzle in the oil to form a thick paste.
Assembly: Sprinkle 10" X 15" baking sheet with cornmeal. Place dough in center and press out from the center till the baking sheet is covered with dough. Spread dough with a thin layer of pesto. Arrange artichoke hearts, tomato slices and zucchini evenly over the pizza. Dot with more pesto and sprinkle with pine nuts. Bake ain preheated 375°F for 20 minutes or till the crust is well cooked & browned.
Contributor: pat ciesla
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