In a large bowl, whisk together the flour, salt, and pepper. Cut the margarine into small

pieces and add to the bowl. Toss gently to distribute.

Add ice water, one tablespoon at a time, and knead until the dough holds together well. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 425 degrees Fahrenheit.

In a large bowl, toss the red and yellow peppers, zucchini, mushrooms, and onions with oil, garlic powder, salt, and pepper.

Remove dough from the fridge. On a lightly floured piece of Gefen Parchment Paper, roll it into a 14-inch circle.

Spread duck sauce evenly across the entire surface of the dough. Arrange vegetables over it, leaving a one-inch border.

Fold the edges of the dough up and over the edge of the vegetables to create a folded-over border around an exposed center. Lightly brush the border with the beaten egg.

Bake for 40 minutes, until the crust is lightly browned and the vegetables are tender.