Think vegetarian food has to be boring? Try this one. Our pizza skips the cheese, but with its vegetable herb sauce, thick biscuit crust, and topping of tempeh, you won't miss it. In about one hour you'll have a 14 inch pizza, plus enough leftover sauce to make a quick meal with pasta the next night. Want to try it? Print out the text version.

1, 16oz. can of crushed tomatoes 2 1/2 cups broccoli, chopped 1 red pepper, chopped 1 green pepper, chopped 4 cloves garlic, crushed 1 medium onion, chopped olive oil

Drizzle enough olive oil into a saucepan to just coat the bottom. Heat the oil over a medium flame until it is hot, then add the onions, garlic, and peppers, and sauté until the onions are tender, but not brown. (When the onions are done, they will look slightly translucent) Pour in the can of crushed tomatoes, then add the broccoli. Don't forget herbs! Stir in 2 1/2 teaspoons each of dried oregano and basil, 2 teaspoons of salt, and 1/2 teaspoon of pepper, then lower the heat, allowing the sauce to simmer until the broccoli is soft (about 20 minutes)

2 1/2 cups flour (any type or combination will work) 3 1/2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons olive oil 1/4 cup honey (optional) 2/3 cup water

Preheat oven to 425 ° F. Combine flour, salt, and baking powder in a large bowl. Add the honey and oil, mixing with a fork until they are evenly dispersed. (If you don't eat honey, you can leave it out or substitute any sweetener you wish) Pour in the water, while gently mixing, until the dough holds together, but is not sticky. You may need to use slightly less or more than 2/3 cups water depending on the type of flour used. Spread the dough uniformly over a 14 inch pizza pan and bake for 20 minutes. Meanwhile...

1, 8oz. package tempeh (tofu or seitan are also good) soy sauce olive oil

Cut the tempeh into strips about 1/2 inch thick, then cut those strips in half lengthwise. Coat the bottom of a frying pan with olive oil and heat over a medium-high flame. When hot, add the tempeh, turning often until all sides are golden brown. After the tempeh is cooked, turn the heat down to low and season to taste with soy sauce. Turn off the heat after the tempeh has absorbed most of the soy sauce.

After the crust has baked for about 20 minutes, take it out of the oven and spread it with sauce. Only half of the sauce will be needed- try the leftover sauce with pasta tomorrow. Arrange the tempeh on top, then return to the oven for another 5- 10 minutes. (Adding the sauce and toppings right before the end of baking prevents the crust from getting soggy)