———————————–SAUCE———————————– 2 c Peeled, grated carrots
1 c Finely diced onions
2 tb Minced garlic
1/2 c Finely diced celery
2 tb Olive oil
1 1/2 ts Sea salt
1/4 ts White pepper
1 tb Chopped fresh basil
1 ts Oregano
1 ts Parsley
1 pn Black pepper
1 1/2 ts Sweetener
6 c Tomato puree
———————————–DOUGH———————————– 3/4 oz Dry yeast
2 1/2 c Warm water
1 tb Sweetener
2 1/4 c Pastry flour
2 1/4 c Unbleached flour
2 tb Olive oil
1 ts Sea salt
Cornmeal ———————————SPICE MIX——————————— 2 tb Basil
2 tb Oregano
2 tb Parsley
1/2 ts Garlic powder
1/2 ts Black pepper
—————————–VEGETABLE TOPPING—————————– 3 c Halved & sliced onions
2 c Thickly sliced mushrooms
2 c Broccoli stems & florets
2 c Cauliflower pieces
4 tb Olive oil
SAUCE: Saute carrots, onions, garlic & celery in oil for 5 minutes. Add seasonings & saute another 5 minutes. Add sweetener, then add tomato puree & simmer 1 to 2 hours. Should yield 7 c sauce. DOUGH: Dissolve yeast in 1/2 c warm water with sweetener. Let stand till yeast starts to foam. Mix flours together & combine yeast. Add oil, salt & rest of water. Knead to amke a medium stiff dough. Divide into two pieces. Lightly oil 2 large rectangular pans & sprinkle with cornmeal. Roll out each piece of
dough to an even rectangular shape. Let dough rise (about 1 hour). Prebake doughs for 5 minutes at 350F or till the gluten sets. Remove from oven. SPICE MIX: Mix spices together till well blended. VEGETABLE TOPPING: Mix vegetables together & saute them in the oil for 4 to 5 minutes. Remove from heat & transfer to a second pan if not using immediately. TO ASSEMBLE: Spread about 1 1/2 c sauce on each crust. Add about 3 c of vegetable topping & sprinkle 2 ts spice mixture over the top. If so desired, spread 1 c shredded soy cheese over the top. Bake at 375F for about 10 minutes, longer if cooking from cold. (I found it needed about 20 minutes or longer, so keep an eye on it).