Nomato Sauce St Louis Style Pizza

I found the dough recipe in a cookbook and it was labeled St Louis style pizza.  I liked the fact that the dough is not yeasted- so you can pull this dinner together in an hour on a weeknight (instead of having to plan ahead with the yeasted dough!).

I combined it with my version of Nomato sauce, which is tomato-free tomato sauce. On the pizza I really couldn't tell it wasn't pizza sauce! I haven't tasted it on pasta yet to know yet if it passes that test, but I suspect it might. It is really quite tasty.

Mix together:
1 C all purpose flour
1 C whole wheat flour
1 tsp baking powder
1 tsp fine sea salt

Now add and knead a few times:
1/2 C + 2 TB water
2 TB olive oil

Cut into two balls and set aside.

Saute in olive oil and cook with a lid on until softens:
1 diced onion
3-5 carrots, chopped
3 stalks celery, chopped
2 small or 1 medium beet, peeled and diced

Blend in a blender until smooth.

In the pan, saute mashed garlic briefly in a TB olive oil. Now add the blended sauce back in, along with italian seasonings like black pepper, oregano, parsley, basil etc.

Season with salt and lemon juice to taste. 

Roll the dough out thin and place on a baking sheet. It will make two 12" pizzas.
Ladle sauce over the dough.
Top with cheese and your favorite toppings. I like thin sliced mushrooms.

Bake at 475 F for 9-12 minutes.

Right as the pizza comes out of the oven, I like to sprinkle it with a little bit of parmesan cheese and chopped herbs like parsley and basil.  The combination of toppings that are fresh and cooked is nice on pizza.

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