Deep Dish Veg Pizza Pie with Cashew Cheese Sauce

What made this happy experiment a delicious treat
was the Phyllo Dough crusts. After the casserole is baked
the Phyllo tastes like Pizza Dumplings. I threw this together and
so will try and remember the ingredients and process.

Warmed a 9 inch IRON SKILLET
Used a Small amount of Avocado oil and Liquid Aminos; and
I had some Hot Lemon Water with a little Tummeric in Teapot
so I poured about a quarter cup into Iron Skillet with the Oil and Aminos.

Added Ground Black Peppercorns, Oregano, Italian Seasoning,
Parsley and Garlic; Raised heat to medium high.
Sautéed Mushrooms, Yellow Onion, Green, Yellow, Orange
Bell Pepper slices; frozen peas, Nutritional Yeast,
A teaspoon of Ground Flax Seed; along with a 1/2 cup of
Spaghetti Sauce; added 1/2 of a sliced tomato.

CASSEROLE DISH WITH LID
Added melted Earth Balance Buttery Spread in bottom
and dash of Avocado Oil. Sliced a roll of Phyllo Dough
into 1/2 inch pieces.

Gingerly broke apart the Dough Pieces and placed half
in the bottom of the Casserole Dish.

Poured the Sautéed Vegs from Iron Skillet into Caserole Dish.
Covered with pieces of frozen Spinach and
1/2 cup of Ground Cashew Pieces.

Placed the remainder of the Phyllo Dough Pieces into
dish; topped with 2/3 cup of Vegan Cashew Cheese,
Spaghetti Sauce, Black Olives, and Slices Tomatoes.

Covered and Baked for 45 minutes at 350 degrees F.

Cheese Recipe from "Seven Secrets Cookbook," by Neva & Jim Brackett
1 cup raw cashew nuts
2 cups water
1/2 large or 1 small red bell pepper (or 1/4 cup canned pimentos or red peppers)
1 1/2 teaspoons salt (optional)
2 teaspoons onion powder
2 tablespoons food yeast flakes
1/2 teaspoon garlic powder

Blend smooth (about 2 minutes) and then bring to a boil, stirring until thick.
(I usually double this recipe and freeze in serving size containers.)

An easier way to make this Vegan Cheese is to put blended ingredients
into a small crockpot and let it slow cook until thick. (Also I sometimes
add some salsa.)