Will It Blend

Matt pointed out that my cooking in Indy is starting to sound like an installment of will it blend. Tonight the results were tasty.
Cauliflower Mushroom Soup
2 tbsp Olive oil
1 onion
1 leek
1 large shallot
1 fennel bulb
12 oz mushrooms
1 head cauliflower
1 bunch thyme (stems removed)
1 sprig sage
Salt
Pepper
Truffle oil
4 cups of water
Saute, simmer, blend.
Yum.

Pizza in Search of an Alternate Name

I have been making pizza without cheese and with a large amount of veggies for years now. We have gotten so accustom to it we consider it normal but still never consider it the same thing as real pizza. I need a new name for it to prevent confusion.
I have started working on my crust to improve it. The texture was good tonight but I still need to work on flavor.

Pizza Crust (2 pies)
3/4 cup white flour
1/2 cup whole wheat flour
1 tbsp yeast
Dash of salt
1 tbsp olive oil
3/4 cup hot water
2 tbsp whole wheat flour

In food processor, mix dry ingredients, add oil, slowly add water, process for a minute. Should form a slightly stick ball. Work on counter with a bit of the flour. Placed in oiled double boiler with inch plus of water and cover. Place over mild heat source (top of oven when preheating). Let rise till double and punch down. Let rise again punch down and divide. Work in remaining flour and pull and toss. Using rolling pin make even in thickness. This is a thin crust pizza. Transfer to foil and cover with warm damp towel or foil. Let rest and rise as you prepare other half. Let rest another 15 minutes. Top pizza and bake on heated stone in 500 degree oven for 9 to 10 minutes. Remove from foil and cool on rack.
These two were topped with Thyme-Braised Brussels Sprouts (Eating Well) and sauteed onions and spinach with black olives.