Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----SAUCE-----
   2      cups          Carrots -- peeled finely
   1      tablespoon    Basil -- chopped fresh
   1      cup           Onions -- finely diced
   1      teaspoon      Oregano
   2      tablespoons   Garlic -- minced
   1      teaspoon      Parsley
     1/2  cup           Celery -- finely diced
   1      pinch         Black pepper
   2      tablespoons   Olive oil
   1 1/2  teaspoons     Sweetener
   1 1/2  teaspoons     Sea salt
   6      cups          Tomato puree
     1/4  teaspoon      White pepper
                        -----DOUGH-----
     3/4  ounce         Dry yeast
   2 1/4  cups          Unbleached flour
   2 1/2  cups          Warm water
   2      tablespoons   Olive oil
   1      tablespoon    Sweetener
   1      teaspoon      Sea salt
   2 1/4  cups          Pastry flour
                        Cornmeal
                        -----SPICE MIX-----
   2      tablespoons   Basil
     1/2  teaspoon      Garlic powder
   2      tablespoons   Oregano
     1/2  teaspoon      Black pepper
   2      tablespoons   Parsley
                        -----VEGETABLE TOPPING-----
   3      cups          Onions -- halved & sliced
   2      cups          Cauliflower pieces
   2      cups          Mushrooms -- thickly sliced
   4      tablespoons   Olive oil
   2      cups          Broccoli stems & florets

Preparation:

SAUCE: Saute carrots, onions, garlic and celery in oil for 5 minutes. Add seasonings and saute another 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 amke 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. 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 and saute them 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).