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Healthy handmade food
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Bangin’ Vegan Pizza

from the kitchen of Jennie H

vegan pizza.jpeg
 

NOTE: If you are using a pizza stone, put it in the oven and preheat the oven to 475 degrees. You want that thing as hot as possible before you put your pizza on it. If you are not using a pizza stone, lightly grease a cookie sheet – and do NOT put that in the oven! Preheat to 425 degrees.

CRUST INGREDIENTS

  • 1 package of dry yeast (2 ¼ teaspoons)

  • 1 cup of warm water

  • 1 teaspoon of sugar

  • 1 teaspoon of salt

  • 2 tablespoons of vegetable oil (I use light olive oil)

  • 2 ½ cups of whole wheat flour (white flour works, too)

CRUST METHOD

In a medium bowl, dissolve the yeast in the warm water. Add everything else and beat it with a fork until you can’t anymore, then flour your hands and knead it right there in the bowl maybe 20 times. Let it sit for a few minutes. If you are using a pizza stone, I have the best luck cutting a piece of parchment paper to the stone’s size, flouring it, and turning the dough out onto the paper and pressing it into shape. If you are using the cookie sheet, just turn the dough out on it and press all the way to the edges.

TOPPINGS

There are so many possibilities. Use some or all of the below or invent your own. It’s pretty hard to wreck a home-made pizza.

Below is my favorite combo, listed in the order I put them on the pizza:

  • Maybe ½ can of tomato sauce.

  • A teaspoon or two of dried Italian spices (e.g. oregano, basil), or if you are lucky, fresh from the garden

  • 1 can of basil/onion/garlic tomatoes, drained well in a colander (save the juice in the freezer for future soup)

  • ½ of a big red onion, chopped

  • 8 ounces of portabella mushrooms, chopped

  • Thinly sliced asparagus if it’s in season (no need to cook it first)

  • At least ¼ to ½ of a delicious SSB Banger Sausage, sliced or chopped

  • If you have it (but it’s not necessary), top with a bit of grated “fake” cheese or real cheese.

If you are using a pizza stone, take it out of the oven (careful, it’s super-hot), and slide the parchment paper right onto the stone. Bake at 475 for 10 minutes. That’s it.

If you are using a cookie sheet, bake for 15 to 20 minutes at 425 degrees.