The crust recipe is from Forks Over Knives .
(2-7 inch pizzas)Crust
Bring water and cumin to a boil. Slowly add cornmeal, stirring constantly. Stir in flaxseed and turmeric. Season with salt. Cook and stir until mixture returns to boil. Reduce heat. Simmer, covered, 15 minutes until very thick. Divide mixture in half. Press into bottom of 7 inch pizza pans covered with parchment paper.
1 cup water
1/8 teaspoon cumin
1/2 cup corn grits
1 1/2 teaspoon flaxseed meal
1/4 teaspoon turmeric
1/8 teaspoon salt
Saute vegetables in olive oil 3-5 minutes.
1 carrot, peeled and diced
1/2 cup celery, diced
2 tablespoon shallots, diced
1 garlic clove, minced
1 mini sweet pepper, diced
1/2 zucchini, quartered and sliced
6 button mushrooms, sliced
Add sausage. Crumble and brown.
1-2 ounce Italian sweet sausage link
Stir in tomatoes. Heat to reduce liquid.
1 cup diced tomatoes in juice, no added salt
Divide vegetable mixture among pizzas. Spread over crust. Bake at 400 F. for 20 minutes. Garnish with Parmigiano cheese.
1/4 cup Parmigiano cheese, grated