I made a regular yeast pizza crust, rolled it out to about 12" across and put it in a lightly greased 9x2" deep, glass pie pan. I crimped the edges like a pie. Poke holes in the crust with a fork so the bottom will rise evenly.
Bake the crust at 425F for 5 minutes.
I filled the crust with a mixture of caramelized onions, mushrooms and Yves Lettuce Wrap crumbles. It's not just for wraps, says the label!

I baked the whole thing for another 15 minutes at 425F. Even though the outer crust is hard, the pie looks and smells really good.














Delicious. Very sweet with a tender crust.