Vegetable topping:
3 c Onions; halved and sliced
2 c Mushrooms; thickly sliced
2 c Broccoli stems and florets;
2 c Cauliflower pieces;
4 tb Olive oil;
SAUCE: Saute carrots, onions, garlic and celery in oil for 5 minutes. Add seasonings and saute another 5 minutes. Add
sweetener, then add tomato puree and 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 and combine yeast. Add oil, salt and rest of water. Knead to make a
medium stiff dough. Divide into two pieces. Lightly oil 2 large rectangular pans and sprinkle with
cornmeal.
Roll out each piece of dough to an even rectangular shape. Let dough rise (about 1 hour). I punched the dough at this point
before baking. 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 and saute them in the oil for 4 to 5 minutes. Remove from heat and 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 and 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). [Previous Recipe]
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