Crust:
1 cup whole wheat flour (or white, or mixture of both)
2 teaspoons salt
4 Tablespoons safflower or sunflower oil
1/3 cup milk
1 Tablespoon cornmeal (optional)
Toppings:
2 8-oz. pkgs. cream cheese
2/3 cup mayonnaise
1 packet powdered Ranch dressing mix
Dash each celery seed and dill weed
Mix dry ingredients together; add milk and oil and stir to combine. Knead for 1-2 minutes and then roll or press onto a cookie sheet. Press some cornmeal into crust edge, if desired. Bake at 450 degrees for 10-14 minutes. Cool. Mix cream cheese, mayonnaise and Ranch dressing mix together and spread over cooled crust. Top with choice of raw vegetables.
