Ingredients
- 2 1/2 sweetener
- 2 rectangular pans
- 2 cauliflower (pieces)
- 1,700 ml sauce
- 950 gr tomato puree
- 280 gr unbleached flour
- 280 gr pastry flour
- 180 gr broccoli stems
- 170 gr thickly mushrooms (sliced)
- 120 ml warm water
- 120 ml warm water with sweetener
- 120 gr onions (finely diced)
- 120 ml olive oil
- 50 gr celery (finely diced)
- 18 gr dry yeast
- 18 gr garlic (minced)
- 12 gr oregano
- 7 gr sea salt
- 6 gr basil (chopped fresh)
- 3 gr parsley
- 2 gr oregano
- 2 gr garlic powder
- 1 gr parsley
- 1 gr black pepper
- 1 gr pepper (white)
- 1 gr black pepper
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).
