Renaissance Pizza

Directions

SAUCE: Sauté carrots, onions, garlic and celery in oil for 5 minutes.

Add seasonings and sauté another 5 minutes.

Add sweetener, then add tomato purée and simmer 1 to 2 hours.

Should yield 7 cup sauce.

DOUGH: Dissolve yeast in ½ cup warm water with sweetener.

Let stand until yeast starts to foam.

Mix flours together and combine yeast.

Add oil, salt and rest of water.

Knead to amke 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).

Prebake doughs for 5 minutes at 350℉ (180℃) or until the gluten sets.

Remove from oven.

SPICE MIX: Mix spices together until well blended.

VEGETABLE TOPPING: Mix vegetables together and sauté 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 1½ cup sauce on each crust.

Add about 3 cup of vegetable topping and sprinkle 2 teaspoons spice mixture over the top.

If so desired, spread 1 cup shredded soy cheese over the top.

Bake at 375℉ (190℃) for about 10 minutes, longer if cooking from cold.

(I found it needed about 20 minutes or longer, so keep an eye on it).