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  Recipe Home » Diabetic » RENAISSANCE PIZZA
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  RENAISSANCE PIZZA
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 174
Ingredients:
Sauce:
2 C. carrots, finely peeled
1 Tbls. fresh basil, chopped
1 C. onions, finely diced
1 tsp. oregano
2 Tbls. garlic, minced
1 tsp. parsley, fresh or dried
1/2 C. celery, finely diced
1 pinch black pepper
1 Tbls. olive oil
1-1/2 tsp. sweetener
1-1/2 tsp. sea salt
6 C. tomato puree
1/4 tsp. white pepper
Dough:
3/4 oz. dry yeast
2-1/4 C. unbleached flour
2-1/2 C. warm water
2 Tbls. olive oil
1 Tbls. sweetener
1 tsp. sea salt
2-1/4 C. pastry flour
cornmeal
Spice Mix:
2 Tbls. basil
1/2 tsp. garlic powder
2 Tbls. oregano
1/2 tsp. black pepper
2 Tbls. parsley
Vegetable Topping:
3 C. onions, halved, sliced
2 C. cauliflower pieces
2 C. mushrooms, thickly sliced
4 Tbls. olive oil
2 C. broccoli, stems and florets
1 C. soy cheese (optional)
Instructions:
Sauce: Sauté carrots, onions, garlic and celery in oil 5 minutes; add seasonings. Sauté another 5 minutes. Add sweetener, then add tomato puree. Simmer 1 to 2 hours. Dough: Dissolve yeast in 1/2 C. warm water with sweetener. Let stand until 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 2 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. Pre-bake dough 5 minutes at 350 degrees F., or until gluten sets. Remove from oven. Spice Mix: Mix spices together until well blended. Vegetable Topping: Mix vegetables together. Sauté in oil 4 to 5 minutes. Remove from heat and transfer to a second pan, if not using immediately. To assemble, spread 1 to 1-1/2 C. sauce on each crust. Add 3 C. vegetable topping. Sprinkle 2 tsp. spice mixture over the top. If desired, spread 1 C. shredded soy cheese over the top. Bake at 375 degrees F. about 10 minutes, longer if cooking from cold. Observe carefully when cooking.
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