For Sauce:
For Dough:
Heat oil over medium heat in a heavy-bottomed pot. Add onion, veggies and garlic and cook until softened and beginning to brown, about 20 minutes.
Add sugar, salt and oregano, and stir for another minute before adding crushed tomatoes.
Simmer for at least 10 minutes, then cool slightly and blend until smooth with an immersion blender (or carefully in a blender in small batches).
Meanwhile, sprinkle yeast over water in a large bowl. After 5 minutes, add 1 tsp (5 mL) of salt and the flours. Stir with a large spoon or with hands for 2 minutes until the flour is incorporated. The dough will be very sticky. Drizzle dough with 1 Tbsp (15 mL) of oil.
Cover the bowl and let the dough rise until doubled in volume, 45 minutes to 1 hour. Preheat the oven to 400°F (200℃).
Pour 2 or 3 Tbsp (30-45 mL) oil onto the centre of a cookie sheet with sides. Ease the dough onto the oil. With oiled fingers, gently spread the dough into a large oval. Let rest for 5 minutes, then evenly push the dough to fill the pan.
Top with 1 Cup (250 mL) of sauce, desired toppings and 3 Cups (750 mL) of shredded mozzarella. Bake 10 minutes, rotate the pan and bake for 5-10 minutes more, until the crust is browned and cheese is bubbling.