Crust:
0.67 c milk
0.25 c vegetable oil
1.25 c flour
0.75 c ground oat flour
1 t baking powder
1 t salt

Topping:
0.75 lb Italian sausage
16 oz pizza sauce
2 c mushroom slices
1 green pepper, sliced
2 c (8 oz) shredded Mozzarella cheese
2 T grated Parmesan cheese

For crust, add milk and oil to combined dry ingredients; stir with fork until mixture forms ball. Turn out onto lightly floured surface; knead about 10 times. With greased fingers, press dough into greased 14-inch round pizza pan. Bake in oven preheated to 425 F for 12 to 14 minutes.

For topping, remove sausage from casing; brown meat. Drain. Add 8 oz pizza sauce; mix well. Spread remaining pizza sauce over partially baked crust; spoon meat mixture over sauce. Top with mushrooms, green pepper, and cheeses. Continue to bake in 425 F oven 10 to 15 minutes.

This is a fast crust because it doesn’t need to rise or rest. I starting making this pizza when I was in high school. From “The Quaker Oats Wholegrain Cookbook.”