the pure core organic life mirror

vegan pizza

since developing a sourdough starter, we use commercial dry yeast only occasionally for bread making, and mostly for pizza dough, as it is a quick, easy, delicious and light meal! this crust has a yeasty flavor and fragrance, and a fluffy texture - we've been enjoying it for about 3 decades now!

  • 1 cup pure water
  • 1 tbsp. active dry yeast
  • 1 tsp. sweetener (brown rice syrup, barley malt, pure maple syrup, or organic cane sugar)
  • 2 tbsp. organic olive oil
  • 1 1/2 cups organic whole wheat flour
  • 1 1/2 cups organic unbleached white flour (you can also use all white if desired)
  • 2 tsp. sea salt
heat water to lukewarm (not too hot or it will kill the yeast) and add the sweetener, stir well to dissolve completely, then sprinkle yeast in the water and gently stir again... cover bowl with a cloth towel or a plate and let raise for 5 minutes... there should be a nice foam on top... add the olive oil and salt, and stir well...

gradually begin adding the flour, stirring constantly (a whisk works best at the start, then after about half of the flour is added, switch to a large spoon)... use 1/2 cup or more of the flour to flour your counter/tabletop... turn the dough onto a floured board and knead for about 5 minutes... place kneaded dough into a lightly oiled bowl and cover with a clean cloth towel or a plate... set aside in a mildly warm / room temp place for about an hour or until the dough is nearly doubled in size...

while dough is rising, prepare toppings... there is a wide array of goodies you can top your pizza pie with - but here are a few of our favorite configs: tomato, rosemary, olive oil, sea salt / tomato, tofu, olive oil, oregano, spinach / broccoli, mushrooms, onion, swiss chard, tofu, oregano, olive oil.... wash and slice veggies - lightly cook heavier veggies (broccoli, mushrooms, peppers etc.) with olive oil and herbs... spinach is great as is - clean well and spread raw leaves over the top - we usually use one whole bunch, or swiss chard cooked first and then spread over the dough

tofu pizza mix: mash 1 lb tofu very well, add 1 Tbsp. olive oil, 1 Tbsp. Bragg's Liquid Aminos, 1 Tbsp. nutritional yeast flakes, 1/2 tsp. oregano, 1/2 tsp. black pepper, 1/2 tsp cayenne or red pepper (optional), extra sea-salt to taste if desired... mix it all up and you have an excellent protein topping to go with your veggies...

oil your pans (we use 1 large sicilian-style pan and one round for this recipe), divide dough evenly and roll out / shape crust as desired... layer veggies and tofu, drizzle olive oil and sprinkle extra sea-salt, herbs and spices over the top...

bake at 425° for 20 to 25 minutes or until the crust is the way you like it... this recipe makes 1 large pizza with a thicker crust or 2 with a thinner crust... SUPREMELY GOOD! and if you have leftovers, they are great the next day!

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