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CATEGORY CUISINE TAG YIELD
Dairy Vegan Vegtime4 8 Servings

INGREDIENTS

2/3 c Warm water
1/4 t Active dry yeast
1 pn Sugar
1 1/2 c Spelt flour
1/2 t Salt
2 1/2 T Olive oil
2 Portobello mushroom caps
Thinly sliced, 2 to 3
3/4 c Prepared tomato sauce
1 c Shredded low-fat mozzarella
cheese or soy
Cheese

INSTRUCTIONS

Wheat-Free 8 SERVINGS VEGAN  Allergy sufferers can eat pizza with this
rich, flavorful, spelt  crust that is similar to a whole wheat crust.
If you prefer a lighter  crust, substitute 1/2 cup of oat flour for 1/2
cup of the spelt flour.  In small bowl, combine water, yeast and sugar
and stir to dissolve.  Let stand until foamy, about 5 minutes.  In food
processor, combine flour and salt and pulse to mix. With  machine
running, add dissolved yeast through feed tube and process  until
mixture is crumbly. Keep machine running and add 2 tablespoons  oil and
process just until dough forms a ball, adding 1 to 2 more  tablespoons
flour if dough is too sticky. Turn dough our onto lightly  floured
surface and knead briefly. Cover with plastic wrap or a clean  kitchen
towel and let rise 45 minutes. Punch down dough, knead it  several
times, then flatten into a circle. Using a floured rolling  pin, roll
dough our into a 12-inch circle. Transfer dough to pizza  pan or baking
sheet.  Preheat oven to 450 degrees. In small skillet, heat remaining
1/2  tablespoon oil over medium-high heat. Add mushrooms and cook,
stirring  often, until softened, about 3 minutes. Using slotted spoon,
remove  mushrooms to paper towels to drain. Spread pizza dough with
tomato  sauce, sprinkle evenly with cheese and distribute mushrooms
over  cheese. Bake on lowest oven rack until cheese has melted and
crust  has turned golden brown, 20 to 25 minutes. Serve hot.  PER
SLICE: 184 CAL.; 12G PROT.; 7G TOTAL FAT (3G SAT. FAT); 21G  CARB.;
19MG CHOL.; 438MG SOD.; 5G FIBER.  Converted by MC_Buster.  By Kathleen
<schuller@ix.netcom.com> on Feb 17, 1999.  Recipe by: Vegetarian Times
Magazine, May 1998, page 43  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 181
Calories From Fat: 117
Total Fat: 13.2g
Cholesterol: 27.6mg
Sodium: 594.2mg
Potassium: 119.7mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: 1.4g
Protein: 13.1g


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