---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Renaissance Pizza
  Categories: Diabetic, Pasta, Vegetarian, Main dish
       Yield: 6 servings
  
 ---------------------------SAUCE---------------------------
       2 c  Carrots; peeled finely
       1 c  Onions; finely diced
       2 tb Garlic; minced
     1/2 c  Celery; finely diced
       2 tb Olive oil;
   1 1/2 ts Sea salt;
     1/4 ts White pepper;
       1 tb Basil; chopped fresh
       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  Onions; halved & sliced
       2 c  Mushrooms; thickly sliced
       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). I punched the dough at this
   point before baking. 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”
  
 -----