- Prep Time: 25 mins
- bake Time: 15 mins (per pizza)
- Total Time: 55 mins
Ingredients
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For the pizza sauce:
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1 (15 oz) can tomato sauce
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1 (6 oz) can tomato paste
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2 tbsp dried oregano
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2 tbsp Anthony’s Dried Basil
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1 tsp salt
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freshly ground black pepper, to taste
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For the pizza dough:
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1 cup warm water (around 115F)
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1 ½ tbsp olive oil, divided
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1 tbsp Anthony’s Organic Cane Sugar
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1 packet Anthony’s Instant Dry Yeast
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1 cup whole wheat bread flour
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1 ¾ cups whole wheat flour
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1 tsp garlic powder
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1 ½ tsp salt
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For the vegan “cheese”:
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1 1/4 cup unsweetened soy milk
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2 tbsp Anthony’s Tapioca Starch
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1/4 cup olive oil
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2 tbsp Anthony’s Nutritional Yeast
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Juice of 1/2 a lemon
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1 tsp salt
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For assembly:
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Any of your favorite veggies (we used mushrooms)!
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Instructions
1. Whisk all of the pizza sauce ingredients in a medium bowl. Set aside.
2. In a small bowl, whisk together the warm water, yeast, sugar and 1 tbsp olive oil. Let rest for 5-10 minutes, until the yeast has foamed up.
3. In a large bowl, whisk together the flours, garlic powder and salt. When the yeast mixture is ready, pour it in and mix with your hands until the dough comes together. If the mixture is too dry, add another ½ tbsp of olive oil and little splashes of water until a dough forms.
4. Turn the dough out onto your working surface and knead it a few times. Divide it into two equal pieces and roll them out as thin as possible.
5. Line two half baking sheets with parchment paper and place a pizza crust on each. Preheat the oven to 450F.
6. In a medium bowl, whisk all of the “cheese” ingredients together until smooth.
7. Add the pizza sauce, “cheese” and toppings to your dough.
8. Bake each pizza on the top rack for 12-15 minutes, until the crusts are browned and the toppings are cooked.
