Sauce

• 2 cups Carrots; peeled finely
• 1 cup Onions; finely diced
• 2 tb Garlic; minced
• 1/2 cup Cabbage leaves
• 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 Coriander leaves
• 1 pn Black pepper;
• 1 1/2 ts Sweetener;
• 6 cups Tomato puree;

Vegetable Topping

• 3 cups Onions; halved & sliced
• 2 cups Mushrooms; thickly sliced
• 2 cups Cauliflower pieces;
• 4 tb Olive oil;

Dough

• 3/4 oz Dry yeast;
• 2 1/2 cups Warm water
• 1 tb Sweetener;
• 2 1/4 cups Pastry flour;
• 2 1/4 cups Unbleached flour;
• 2 tb Olive oil;
• 1 ts Sea salt;
• Cornmeal;

Spice Mix

• 2 tb Basil;
• 2 tb Oregano;
• 2 tb Coriander;
• 1/2 ts Garlic powder;
• 1/2 ts Black pepper;

1. SAUCE: Saute carrots, onions, garlic & finely diced cabbage leaves 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 cups sauce.
2. DOUGH: Dissolve yeast in 1/2 cup warm water with sweetener. Let stand till yeast starts to foam. Mix flours together & combine yeast. Add oil, salt & rest of water. Knead to make 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). Punch the dough at this point before baking. Prebake doughs for 5 minutes at 350F or till the gluten sets. Remove from oven.
3. SPICE MIX: Mix spices together till well blended.
4. 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.
5. TO ASSEMBLE: Spread about 1 1/2 c sauce on each crust. Add about 3 cups of vegetable topping & sprinkle 2 ts spice mixture over the top. If so desired, spread 1 cup shredded Amul Pizza Cheese over the top.
6. Bake at 375F for about 10 minutes, longer if cooking from cold.

Categories: Diabetic, Pasta, Vegetarian, Main dish

Yield: 6 servings