1/3 cup gluten flour
1 cup whole wheat pastry flour
2/3 cup water - not too hot, not too cold
1 package yeast
2 tablespoon oil
Nayonaise mixed with garlic powder
a vegeterian burger cooked and cut into pieces
vegan soy cheese and vegan soy parmesan
Preheat an oven with a pizza stone inside to 500 degrees, or as hot as your oven will get.
Put 2/3 cup blood temperature water in a bread machine basket with 2 tbsp oil. Combine 1/3 cup gluten flour with 1 cup whole wheat pastry flour in a mixing bowl, mix well, then add to bread machine basket over water. Make a hole in the flour and add the package of yeast. Make a seperate hole and add the pinch of salt. Run the machine on the pizza dough cycle for about ten minutes. When the dough looks like a shiny ball, remove from the bread machine and begin stretching and pulling it with your hands to make a big round disk. Pull and stretch the dough in the air and use gravity to help it get to the size you want. 14-16 inches is about as big as you can go.
Before you put the dough down, flour a cutting board really well. Place the dough on top of the floured surface. First, spread the surface with the tofu mayonaise mixed with garlic powder. This will keep the surface moist and provide the most intense flavor. Then top with chopped tomato, ground vegeterian burger (grillers are good), shredded or thinly sliced soy cheese, and italian seasonings. Slide the pizza onto the stone carefully. Please be very certain you put enough flour under the dough before you started putting toppings on, or sliding it onto the stone will be nearly impossible. (If you've messed up, don't panic. Pick up the sides of the pizza and with the other hand, rub as much flour as you can under the pizza. Do this on four sides, trying to get as close to the middle of the pie as you can, until you can get the pizza to slide off the surface by itself.) Close the oven once the pizza is safely on the stone and bake until the crust reaches the brown-ness you like. The tofurella cheese will brown also, just not as fast as the crust.
Pull the finishe'd pizza off the stone and onto the cutting board. Slice it into 4 or 6 slices. Drizzle the top with a few drops of oil if it looks dry. If you are watching calories, don't do this part.
This crust is very much like professional pizza crusts, such as dominoes or any ordered-in pizza. If your crust did not rise beautifully, a few things could be wrong. Your water could have been so hot it killed the yeast. The yeast may have expired (keeping your yeast packages in the freezer will eliminate that problem). You may have put your salt too close to the yeast.
Wrap up any leftovers in plastic or tin foil and put in the fridge. Freeze any pizza if it seems like you won't be eating the leftovers very soon.