|A lovely veggie pizza right out of the oven|
Tomato sauce (I just used spaghetti sauce)
Red onion slices
Bell pepper slices
Ground seitan (ground seitan recipe here)
BBQ tofu slices (BBQ tofu recipe here)
Vegan cheddar cheese (I like Daiya brand)
Vegan mozzarella cheese (they were out of Daiya mozarella, but the Galaxy Nutritional Foods Mozzarella worked just fine)
2 Tbs Yeast
1/2 C Warm water
1 tsp Sugar
3 C Hot water
2 tsp Salt
1/2 C Agave
7 1/2 - 8 1/2 C Unbleached white flour
Preheat the oven to 425 degrees. Stir yeast, water, and sugar together and let sit to proof the yeast. Next stir hot water, salt, agave, and 3 1/2 C flour together and let cool. Add the yeast mixture and up to 5 C flour, or until the dough is a soft consistency. Knead for 10 minutes and then let raise for 30.
Sprinkle cornmeal on the bottom of a pizza pan or other round pan. Spread the dough out evenly, bunching it up around the sides to make a sort of crust. After it is spread over the whole pan, spread sauce over the crust, sprinkle on toppings of choice, and then cover with shredded cheese.
Place the finished pizza in the pan on a pizza stone for 5 minutes. Then slide the pizza off of the pan and directly onto the stone. Bake for another 10-15 minutes or until the crust is golden brown.
|pre-baked, pre-cheesed BBQ pizza|
|pre-baked, pre-cheesed veggie pizza|
|Finished BBQ tofu pizza!|
|Ben and I decorating pizzas at my parents house|