Graveyard veggie pizza is Scare your guests with this delicious, yet good-for-you addition to your next Halloween party!

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2/3 cup milk

1/4 cup plus 1 tablespoon vegetable oil,

divided

TOPPING:

3 cups (24 ounces) cottage cheese

1 envelope ranch salad dressing mix

1/2 cup mayonnaise

1/4 cup milk

2 cups (8 ounces) shredded part-skim

mozzarella cheese

1 cup chopped fresh broccoli

1 cup chopped fresh cauliflower

2 cans (2-1/4 ounces each) chopped ripe

olives

1/2 cup chopped celery

1/3 cup shredded carrot

1/4 cup chopped onion

1 jar (2 ounces) sliced pimientos, drained

1 package (3 ounces) cream cheese, softened

4 teaspoons sour cream

10 to 15 crackers

Method

1 For crust, in a bowl, combine the flour, baking powder and salt. Add milk and 1/4 cup oil; mix well. Shape into a ball; knead 10 times. On a lightly floured surface, roll into a 15-in. x 10-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press onto the bottom and up the sides of pan. Prick with fork; brush with remaining oil. Bake at 425° for 12-14 minutes or until edges are lightly browned. Cool completely on a wire rack.

2 In a small mixing bowl, combine the cottage cheese, ranch dressing mix, mayonnaise and milk; spread over crust. Sprinkle with the cheese, broccoli, cauliflower, olives, celery, carrot, onion and pimientos.

3 For tombstones, in another small mixing bowl, beat cream cheese and sour cream until fluffy. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe “RIP” onto crackers. Insert into pizza. Refrigerate until serving. Yield: 15 servings.