wild mushroom pizza

1 tbs. traditional yeast
1 ts. any sugar
1 cup of warm water
1.5 cups whole wheat (or other grain) flour
1/4 cup of wheat gluten or brown rice flour
1 tbs. olive oil (and some extra for the pan and drizzling)
1 ts. lemon juice, or white wine vinegar
1 ts. maple syrup, (1/2) agave nectar or other liquid sweetener
1/4 ts. sea salt

Dissolve sugar & yeast with warm water in a large mixing bowl -allow to puff. Whisk in olive oil, sea salt, lemon juice, gluten (or rice flour) and 1/2 cup of whole wheat flour. Whisk together well. Kneed in remaining flour until stiff and not sticky. Kneed dough well, cover with a cloth & allow to rise in a warm spot. After 30 min. punch dough & kneed again. Set aside to rise again while you prepare the sauce and toppings and preheat oven to 500F. Hint: the longer you let the dough rise out of the oven, the higher it will rise once in it.

1/2 796 ml can of whole or diced tomatoes
1 ts. dried basil (or 1 tbs. fresh)
1 ts. dried oregano (or 1 tbs. fresh)
1 ts. dried parsley (or 1 ts. fresh)
4 med. cloves of peeled fresh garlic
1/4 ts. each sea salt and black pepper to taste
dash or red wine or sherry

Blend all ingredients with a hand blender or in a food processor and set aside. You can also used crushed tomatoes (or even sauce) and chop the herbs and garlic finely into the sauce.

1 tbs. olive oil
3 cloves of peeled fresh garlic
2 cups of wild mushrooms (we used "Shaggy manes" (Coprinus comatus) from the Pemberton/Mount Currie area)
2 large veggie sausages (optional)
4 cherry or strawberry tomatoes
1/2 wheel Mozzarella Sheese

Sliver garlic and mushrooms and thinly slice sausage. In a pan / skillet warm olive oil in medium heat add sausage, flip after 3 min. Add garlic and mushrooms. Sauté for 5 min, remove from heat and allow to cool slightly. (Note: most wild mushrooms should be cooked properly to avoid stomach upset). Quarter the tomatoes.

Lightly grease a 14" pizza tray with oil or margarine (try using a new basting or paint brush). Brush finger tips with oil and stretch/press a softball-sized amount of dough into the pan (remaining dough can be kept in the fridge in a plastic bag for up to 7 days and taken out for burger buns, bagels, or even more pizza). Pour and spread sauce onto crust. Grate Sheese evenly onto sauce. Arrange sausage, mushrooms and tomatoes as dsired. Bake at 500F for 10-15 min. If the mushrooms contain much water, you may need a few extra minutes in the oven to avoid a soggy crust. Serves 4 with a side salad, or 2 if you're famished.