3 cups whole wheat flour plus more as needed
1 - 1 1/4 cups water
3 tablespoons olive oil
1 teaspoon active dry yeast
2 teaspoons sea salt
herbs and seasonings of choice
1 can diced tomatoes
1 can tomato paste
1/2 large onion
3-4 cloves garlic
1 tablespoon olive oil
extras such as veggies, soy crumbles, textured soy protein, etc and vegan mozzarella
Pizza Dough: I recommend using a stand mixer with a dough hook if you have one, if not you can mix by hand but be sure to knead dough by hand for 5-10 minutes.
Combine yeast, flour, salt, and herbs in mixing bowl and add 2 tablespoons olive oil. I like to use fresh chopped basil, oregano, thyme, rosemary, use your imagination. Add water slowly while mixing until dough is sticky. Add small amount of flour to outside of dough ball and knead on a floured surface or mix with dough hook for 4-5 minutes. Place in a greased bowl and cover with a dish towel or plastic wrap and place in a warm dark place for 1-2 hours.
Sauce: Chop onions and saute in olive oil in a large skillet until golden, add minced garlic. Add tomatoes and paste with seasonings of choice such as basil, oregano, and thyme. Simmer 5-10 minutes and add chopped fresh veggies, soy crumbles or textured soy protein.
Pizza: Preheat oven. Oven must be very hot 450-500 degrees. Spray pizza pan or cookie sheet with nonstick spray. Coat hands with flour. Separate dough; it will make 2 medium size medium thickness crust pizzas. Use hands or dough roller to roll out dough and form crust. Spread olive oil over crust and cover with sauce, extra veggies and 1-2 cups vegan mozzarella cheese.
Tips: Roll dough on a floured surface into a flat sheet and form or cut to fit pan. A thicker or thinner crust can be made. We also like to use veggie barbeque sauce rather than the tomato sauce sometimes and put some pineapple on for topping with a bit of veg cheese.