Beer Crust:

3 cups Self-rising flour
4 T. sugar
12 oz. Beer

Dust a large (16″), non-stick deep-dish pizza pan with corn meal. Mix crust ingredients until it forms a dough, spread over pan and pre-bake for 10 minutes at 400 degrees.

Sauce:

1 large (24 oz.) can of crushed tomatoes
1 can (16 oz.) tomato sauce
1 can (10 oz.) tomato paste
basil, oregano, garlic power, minced onions (to taste)

Heat crushed tomatoes, spices and sauce over low heat slowly. Do not boil.

Toppings:

1 bag (8 oz.) Healthy Choice shredded mozzarella
1 bag (8 oz.) Healthy Choice shredded cheedar
1 pound Ground turkey meat, browned in non-stick skillet
1 can (8 oz.) Mushrooms pieces & stems
1/2 large white onion, diced
2 med. green peppers (1 diced, 1 sliced into rings)
several T. of non-fat grated parmesan

Add about 1/2 sauce to browned turkey and cook awhile longer. Coat the pre-baked crust with a layer of the sauce, some parmesan and mozzarella. Add meat/sauce to crust. Layer onions, mushrooms, and diced green pepper. Add more cheeses and sauce. Place rings of green peppers on top and sprinkle with mozarella. Drop a T. of tomato paste into each pepper ring. Bake at 275-300 degrees for about an hour until cheese is melted and tomato paste begins to darken at the edges.

Serves 6 – 8.