Renaissance Pizza

Ingredients

120 gr onions
18 gr garlic
50 gr celery
120 ml olive oil
7 gr sea salt
1 gr pepper
6 gr basil
2 gr oregano
1 gr parsley
1 gr black pepper
2 1/2 sweetener
950 gr tomato puree
18 gr dry yeast
120 ml warm water
280 gr pastry flour
280 gr unbleached flour
12 gr oregano
3 gr parsley
2 gr garlic powder
1 gr black pepper
170 gr thickly mushrooms
180 gr broccoli stems
2 cauliflower
1,700 ml sauce
120 ml warm water with sweetener
2 rectangular pans

Instructions

dough to an even rectangular shape. Let dough rise (about 1 hour). Prebake doughs for 5 minutes at 180ºC 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 1.5 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 190ºC for about 10 minutes, longer if cooking from cold. (I found it needed about 20 minutes or longer, so keep an eye on it).