Crust 4 cups organic vegetable broth 1 cup organic cornmeal 1/2 tsp garlic powder 3 T organic nutritional yeast salt and pepper, to taste Bring vegetable broth to a slow simmer; stir in cornmeal; cook over low heat for 15 minutes, stirring frequently and scraping the bottom to avoid burning. Cornmeal is done cooking when it is smooth and thick. Stir in remaining ingredients before removing from heat; spray a pizza pan with non-stick cooking spray; pour polenta onto pan. Using the back of a large spoon, spread polenta out to about 1/3 of an inch thickness; refrigerate 15 minutes to firm. Sauce (can use organic, non-fat pizza sauce or homemade) 9 large organic Roma tomatoes 8 fresh basil leaves or 1/2 t. dried basil 5 cloves garlic, whole 3/4 t. salt Freshly ground black pepper Blend in a food processor until pureed; spread generously over crust, covering the surface completely. Refrigerate remaining sauce for future use. Toppings ½ organic red bell pepper, diced 1/2 organic yellow bell pepper, diced 1 small organic zucchini squash, diced 6 or 7 organic button mushrooms, diced 1/4 to 1/2 small red onion, diced ½ cup organic nutritional yeast Salt and pepper to taste Sprinkle vegetables over the sauce; season lightly with salt and pepper; sprinkle nutritional yeast on top. Broil pizza 3″ from the broiler for 5 to 8 minutes.