Vegan Pizza! The printer version

Sauce

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
2 1/2 teaspoons each of salt, oregano, and basil 1/2 teaspoon pepper

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 transluscent) Pour in the can of crushed tomatoes, then add the broccoli. Stir in the herbs, salt, and pepper, then lower the heat, allowing the sauce to simmer until the broccoli is soft (about 20 minutes)

Crust

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
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. 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.

Tempeh

1, 16oz. 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. Add the tempeh when the oil is hot, turning often until all sides are golden brown. When 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.