1 small eggplant; cut in 1 in cubes
1 medium red bell pepper; cored, cut in 1 in pieces
1 medium onion; cut in 1 in chuncks
3 tbsp extra virgin olive oil
3 cloves garlic; minced
1 tsp salt
1 1/2 tsp italian seasoning; divided
6 oz provolone cheese; shredded
1/4 cup parmesan cheese; shredded
2 cups all-purpose flour
1/4 cup ground golden flax seed
1 pkg pizza crust yeast; or rapidrise yeast
1 1/2 tsp sugar
3/4 tsp salt
2 tsp extra virgin olive oil
2/3 cup warm water; 120F to 130F

1. Preheat oven to 475F. Spray a rimmed baking sheet with cooking spray.

2. Combine eggplant, peppers and onion in a large bowl. Drizzle with 3 tablespoons oil; add garlic and salt. Mix well. Pour onto prepared baking sheet. Roast for 15 to 20 minutes until vegetables are tender and starting to brown. Remove from oven and sprinkle with 1 teaspoon Italian seasoning. Vegetables can be prepared ahead and refrigerated until ready to bake pizza.

3. Reduce oven temperature to 425F.

4. Combine 1 cup flour, ground flax, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, cover with a towel let dough rest at this point for 10 minutes.)

5. Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.

6. Top pizza half of the roasted vegetables. (Use the remaining vegetables for another pizza or add to pasta or sandwiches.) Top with provolone and Parmesan cheese. Sprinkle remaining 1/2 teaspoon Italian seasoning over cheese.

7. Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.