Multigrain Nutrient Pizza

To prepare the pizza sauce:
Blend tomatoes, onions, garlic and green chillies to a fine puree.

Pour into a large saucepan along with the dried herbs, tomato puree, salt and sugar.

Bring to a boil, adjust the seasonings and simmer on low heat until you get the desired consistency; stirring often in between.
Let cool.

To make the crust:
Preheat oven to 220 degrees C or 425 F.

In a large mixing bowl, combine the flours; multigrain or whole wheat and oat flours and semolina mix well.

Add oil, salt to taste and milk or water to make a soft dough.

Pat this mixture into a greased 14-inch pizza pan until the edges.

Make a thin crust as possible.

Bake in the preheat oven for 12 to 15 minutes until lightly browned.

Remove from oven.

Chop and slice vegetables,. Grate the cheeses.

Spread pizza sauce evenly over the crust.

Sprinkle the chopped and sliced toppings and grated cheeses evenly.

Return to the hot oven and bake another 10 to 15 minutes until the cheeses have melted and the vegetables have cooked.

Remove from oven, slice into wedges with a pizza cutter or sharp knife and serve crisp, flaky, multigrain vegetable pizza immediately