| | CRUST |
| 1 | pk | Dry yeast |
| 1/4 | c | Honey |
| 1 | c | Warm water |
| 3 | c | Whole-wheat flour |
| 1/2 | ts | Sea salt |
| | FILLING |
| 1 | tb | Olive oil |
| 1 | md | Red onion; thinly sliced |
| 1 | | Clove garlic; minced |
| 1 | c | Wild mushrooms; (shiitakes, morels, chanterelles) or button mushrooms, sliced |
| 2 | c | Spinach; shredded |
| 1/4 | lb | Tomatoes; thinly sliced |
| 1 | c | Mozzarella-style soy cheese; shredded |
| 1 1/2 | c | Veggie medley tomato sauce |
| | VEGGIE MEDLEY TOMATO SAUCE |
| 2 | tb | Olive oil |
| 1 | | Clove garlic; minced |
| 1 | sm | Onion; minced |
| 1 | c | Mushrooms; chopped |
| 1/2 | c | Carrots; chopped |
| 1 | c | Green peppers; chopped |
| 1/2 | c | Celery; chopped |
| 1 | ts | Black pepper |
| 1/2 | ts | Sea salt |
| 2 | lb | Roma tomatoes; peeled and finely chopped |
| 1/4 | c | Fresh basil; finely chopped |
| 2 | tb | Fresh oregano; finely chopped |
| 2 | tb | Fresh thyme; finely chopped |
| 2 | tb | Fresh rosemary; finely chopped |
