| 1 | Sauce: saute carrots, onions, garlic & celery in oil for 5 minutes. |
| 2 | Add seasonings & saute another 5 minutes. |
| 3 | Add sweetener, then add tomato puree & simmer 1 to 2 hours. |
| 4 | Should yield 7 c sauce. |
| 5 | Dough: dissolve yeast in ?c warm water with sweetener. |
| 6 | Let stand till yeast starts to foam. |
| 7 | Mix flours together & combine yeast. |
| 8 | Add oil, salt & rest of water. |
| 9 | Knead to amke a medium stiff dough. |
| 10 | Divide into two pieces. |
| 11 | Lightly oil 2 large rectangular pans & sprinkle with cornmeal. |
| 12 | Roll out each piece of dough to an even rectangular shape. |
| 13 | Let dough rise (about 1 hour). |
| 14 | Prebake doughs for 5 minutes at 350f or till the gluten sets. |
| 15 | Remove from oven. |
| 16 | Spice mix: mix spices together till well blended. |
| 17 | Vegetable topping: mix vegetables together & saute them in the oil for 4 to 5 minutes. |
| 18 | Remove from heat & transfer to a second pan if not using immediately. |
| 19 | To assemble: spread about 1 ?c sauce on each crust. |
| 20 | Add about 3 c of vegetable topping & sprinkle 2 ts spice mixture over the top. |
| 21 | If so desired, spread 1 c shredded soy cheese over the top. |
| 22 | Bake at 375f for about 10 minutes, longer if cooking from cold. |
| 23 | (i found it needed about 20 minutes or longer, so keep an eye on it). |
