one homemade crust
ingredients:
2 cups whole wheat flour (Red Mill)
1/4 cup unbleached white flour (Red Mill)
3/4 tsp salt
1 tsp dry active yeast
1 cup hot water
1 tbsp olive oil
1 tbsp sugar
how to:
*preheat oven to 425 degrees F
1. measure out the two types of flour and put into a mixing bowl, add yeast & salt then mix with wooden spoon
2. add in the hot water, olive oil and sugar, stir with wooden spoon until becomes to form a smooth sticky ball then finish off using your hands to mix it all together well (about five min total)
3. cover the dough with plastic wrap or kitchen towel and let rise for 1.5 hours in a warm room
4. it won't rise too much but you basically let it rise to your desired size. after the first 1.5 hours you punch down the bubbles and you can let it rise for up to another 1.5 hours (really depends on the time you have and size you desire)
5. to form the dough after rising hold the dough in your hands and using the back of your hand rotate and flatten it into a disk (or just set ball onto floured surface and use your finger to strech edges to right size
6. once you get it to the thickness you desire and it seems like its about to tear place it into your pizza pan and it should be around 13 inches in diameter
7. i added the toppings below
quick tomato-veggie pizza toppings
[*from BiG VEGAN by robin asbell]
i switched up some ingredients so it is a slightly modified version
ingredients:
2 cups kale, chopped
1/4 cup tofu "cream cheese"
2 garlic cloves, choopped
1 pinch of salt
1 large tomatoe (or 12 small cherry tomatoes, halved)
4 baby bella mushrooms, sliced
how to:
1. in a medium bowl, mix together the spinach, "cream cheese", garlic, and salt.
2. spread the mixture on the crust
3. sprinkle on the veggies and bake until golden brown 15-20 mins
4. slice and serve hot
ingredients:
2 cups whole wheat flour (Red Mill)
1/4 cup unbleached white flour (Red Mill)
3/4 tsp salt
1 tsp dry active yeast
1 cup hot water
1 tbsp olive oil
1 tbsp sugar
how to:
*preheat oven to 425 degrees F
1. measure out the two types of flour and put into a mixing bowl, add yeast & salt then mix with wooden spoon
2. add in the hot water, olive oil and sugar, stir with wooden spoon until becomes to form a smooth sticky ball then finish off using your hands to mix it all together well (about five min total)
3. cover the dough with plastic wrap or kitchen towel and let rise for 1.5 hours in a warm room
4. it won't rise too much but you basically let it rise to your desired size. after the first 1.5 hours you punch down the bubbles and you can let it rise for up to another 1.5 hours (really depends on the time you have and size you desire)
5. to form the dough after rising hold the dough in your hands and using the back of your hand rotate and flatten it into a disk (or just set ball onto floured surface and use your finger to strech edges to right size
6. once you get it to the thickness you desire and it seems like its about to tear place it into your pizza pan and it should be around 13 inches in diameter
7. i added the toppings below
quick tomato-veggie pizza toppings
[*from BiG VEGAN by robin asbell]
i switched up some ingredients so it is a slightly modified version
ingredients:
2 cups kale, chopped
1/4 cup tofu "cream cheese"
2 garlic cloves, choopped
1 pinch of salt
1 large tomatoe (or 12 small cherry tomatoes, halved)
4 baby bella mushrooms, sliced
 |
| "sour cream" incase you didn't know what it looks like- get it at your local Cub! |
how to:
1. in a medium bowl, mix together the spinach, "cream cheese", garlic, and salt.
2. spread the mixture on the crust
3. sprinkle on the veggies and bake until golden brown 15-20 mins
4. slice and serve hot
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