Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------------------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).

Brother Ron Pickarski, "Friendly Foods"

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