pizza dough (my herb crust pan pizza dough recipe)
3 cups fresh spinach, chopped
3 cups mushrooms, chopped
1 cup green bell pepper, diced
1/2 medium onion, diced
1 cup nutritional yeast flakes
1/4 cup whole wheat pastry flour
1 teaspoon salt
2 cup water
4 teaspoons oil
1 tablespoon soysauce
Make the dough according to the "Herb Crust Pan Pizza" directions. Once risen, divide into two. Flour surface with cornmeal. Roll one half to about 9" in diameter. Oil a round 8" cake pan and place it in, making sure edges are atleast 3/4 to the top. Preheat oven to 400 degrees Fahrenheit.
To make the cheese sauce: in a small pot, whisk the nutritional yeast flakes, whole wheat pastry flour, salt, water, oil, and soy sauce. Bring to a boil and let simmer for a minute. Take off the heat and set it aside.
Pour 1/3 of the cheese sauce, spreading it evenly. Next, add 1/2 of the veggies. Pour 1/2 of the remaining cheese sauce evenly over veggies. Add remaining veggies. Again, pour rest of cheese sauce evenly over the veggies.
Roll out second half of dough to about 8' in diameter. Place on top, tucking in the sides, making sure the 2 seperate doughs are pressed together. Press down gently to get some of the air out. Top with pizza sauce. Bake for 50 minutes - 1 hour at 400 degrees Fahrenheit. Best to let cool before serving.