vegan pizza



since developing a sourdough starter, we have stopped making all commercial yeast based recipes and have found our overall health has improved and our tolerance for wheat has increased dramatically... most commercially available quick yeasts are ok once in a while, or when you need to make something in a hurry, but if at all possible, try making your own starter, with the wild yeast in your own area for optimum health... this is a recipe we used once in a while before getting into sourdough:

  • 2 cups pure water
  • 2 tbsp. active dry yeast
  • 2 tsp. brown rice syrup, barley malt, pure maple syrup or honey
  • 4 tbsp. organic olive oil
  • 3 cups organic whole wheat flour
  • 3 cups organic unbleached white flour (you can also use all whole wheat, or all white)

    • 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 10 minutes... there should be a nice foam on top... add the olive oil 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 5-10 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, tofu, oregano, garlic, olive oil.... wash and slice veggies - lightly cook heavier veggies (broccoli, mushrooms, peppers etc.) with olive oil, herbs, and garlic... spinach is great as is - clean well and spread raw leaves over the top - we usually use one whole bunch...

    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 2 large sicilian-style pans), divide dough evenly and roll out / shape crust as desired... layer veggies and tofu, drizzle olive oil and sprinkle extra sea-salt, herbs & spices over the top...

    bake at 425° for 15-20 minutes or until the crust is the way you like it... this recipe makes 2 large pizza pies - 40 pieces total... SUPREMELY GOOD and very good for you...





    next recipe | previous recipe | index

    UAC | projects log | geodesic domes | organic gardens | vegan recipes | true health __ pure core