Pizza

Sauce (adapted from cooks.com "real Italian" pizza sauce):

4 cups of tomato puree (I chop and then boil down and cook roma tomatoes)
1 teaspoon onion salt
1 clove of garlic, minced
1 bay leaf
1 1/2 teaspoons of oregano
1/2 teaspoon fennel seed
1/2 teaspoon marjoram
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon rosemary

Mix ingredients together and let simmer for 3 hours or more. Makes several pizzas.


Crust:

1 Tablespoon of yeast
1 cup of luke-warm water
1 1/4 cups of rye flour
1 1/4 cups of barley flour
2 Tablespoons of olive oil
1 teaspoon of sugar

Dissolve yeast in water. Stir in sugar and oil and let sit 5 minutes. In bowl, mix together flours. Add in yeast mixture and stir until thoroughly combined. Press into a large cookie sheet (you may need to oil your hands).

Top with pizza sauce, Daiya Italian cheese substitute, and other toppings of preference (i.e., pepperoni, veggies, pineapple, etc.)

Bake at 425 degrees for 20 minutes.