Instructions: SAUCE: Sauteecarrots, onions, garlic and celery in oil for 5 minutes. Add seasonings and sauteeanother 5 minutes. Add sweetener, then add tomato puree and 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 and combine yeast. Add oil, salt and rest of water. Knead to make 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). I punched the dough at this point before baking. Pre-bake 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 and sauteethem 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 1 1/2 c sauce on each crust. Add about 3 c of vegetable topping and 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).

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