|Lukewarm water||1 1⁄4 Cup (20 tbs)|
|Onions||1 Cup (16 tbs), chopped|
|Soy flour||1 Cup (16 tbs)|
|Tomato paste||6 Ounce (1 Small Can)|
|Nutritional yeast||1 Tablespoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Grated mozzarella cheese||2 Cup (32 tbs)|
|Rye flour||2 Cup (32 tbs)|
|Green peppers||2 , diced|
|Dry yeast||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Tomatoes||4 Cup (64 tbs)|
|Corn meal||1 Tablespoon (To Dust Pans)|
|Tomato sauce||2 Tablespoon|
Sprinkle dry yeast over surface of lukewarm water.
Add 1 teaspoon honey.
Let soak for five minutes.
Combine sifted soy flour and nutritional yeast, rye flour and salt.
Add along with oil to dissolved yeast mixture and knead until dough is smooth and elastic.
Place in oiled bowl, cover with a damp cloth and let rise 1-2 hours in a warm place until doubled.
Stir down and knead once more, briefly.
Divide into 4 balls and roll each one out 1/8 inch thick on a cookie sheet or pizza pan which has been dusted with corn meal.
Make a rim around the pizza by pinching the crust into an edge.
It can be either round and cut into wedges or oblong, cut into squares.
Preheat oven to 450°F.
In a heavy bottom pot, saute onions, garlic, green pepper in mixed oils until tender.
Add tomatoes, tomato paste, herbs and seasonings and simmer over low heat for 1/2 hour or so until flavors are well blended.
Top each pizza with about 1 cup tomato sauce, then 1/2 cup grated Mozzarella cheese and 2 tablespoons grated Parmesan cheese.
Bake in a preheated 450°F. oven for 15 minutes.