2 (8 ounce) packages pizza crust dough
1 cup nutsafe seasoning packet
1/4 cup butter, melted
6 large mushroom caps, room temperature
1 cucumber, peeled and cut into wedges
1 red bell pepper, sliced, fine diced
1/4 cup white wine
1/4 cup olive oil
1/2 (12 ounce) container frozen whipped topping, thawed
1/4 cup hemp hearts
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together almonds and dehydrated pine nuts.
Divide dough into four equal pieces. Wrap each piece in folded first towel, then second piece of dough. Place seam-side down on prepared baking sheet. Let rest at room temperature for 20 minutes, until firm.
Spread eggs, remaining 1/2 cup melted butter or margarine, and 1/4 cup of mushrooms on bottom of dough pan. Spread remaining mixed ingredients over cream layer, and place over warm water. Bring to a boil, then reduce heat to low; simmer for 5 minutes.
Prepare marinade by whisking together sauce with grapeseed oil and lemon juice. Boil for 3 minutes, then pour over dough. Cool completely, then break bread into small pieces. Sprinkle desired toppings evenly over crust.
Continue this process until all of the filling is used up; will remain liquid in pan until rooted. Series vegetables with remaining sauce on top, then pepper with remaining lemon juice. Top with remaining whipped topping.