1 cup warm water
1 tablespoon yeast
1 tablespoon turbinado or demerara sugar
2 1/2 to 3 cups of flour (unbleached)
2 tablespoons olive oil
generous 1/2 teaspoon sea salt
toppings (tomato sauce, onion, zuccinni (courgette), sun dried tomatoes, pineapples, green
pepper, tofu, mushrooms..etc.)
Combine the water, yeast, vegan sugar, and half of the flour in a larg bowl. Mix well. Add the oil and salt. Gradually add the rest of the flour. Mix with a large wooden spoon until a soft dough is achieved.
Place the dough on a lightly floured surface and knead for about 5 minutes. If the dough is too sticky, sprinkle with extra flour. Place the dough in a lightly oiled bowl and let rise until doubled, about 45 minutes.
After the dough has risen, place on a lightly floured surface and divide into two equal parts. Cover with a towel and let stand for 20 minutes.
During these 20 minutes, preheat the oven to 400 degrees F (200 C or Gas Mark 6). Also, begin to cut up your vegetables for the topping. You could make one large pizza, which is what I usually do, or you could make 4 mini pizzas. My mom uses this recipe and makes 2 pizzas, so its your choice.
I always top mine with a thick tomato sauce, onion, mushrooms, zuchinni, pineapple and I usually fry some tofu and put that on top as well.
Lastly, bake for 20 minutes or until the crust is golden and enjoy.