Ingredients (use vegan versions):

• 1/3 cup gluten flour
• 1 cup whole wheat pastry flour
• 2/3 cup water – not too hot, not too cold
• 1 package yeast
• 2 tablespoon oil
• pinch salt
• toppings:
• Nayonaise mixed with garlic powder
• chopped tomato
• a vegeterian burger cooked and cut into pieces
• vegan soy cheese and vegan soy parmesan
• italian seasonings

Directions:

Preheat an oven with a pizza stone inside to 500 degrees,
or as hot as your oven will get.

Put 2/3 cup blood temperature water in a bread machine
basket with 2 tbsp oil. Combine 1/3 cup gluten flour with
1 cup whole wheat pastry flour in a mixing bowl, mix well,
then add to bread machine basket over water. Make a hole
in the flour and add the package of yeast. Make a seperate
hole and add the pinch of salt. Run the machine on the
pizza dough cycle for about ten minutes. When the dough
looks like a shiny ball, remove from the bread machine and
begin stretching and pulling it with your hands to make a
big round disk. Pull and stretch the dough in the air and
use gravity to help it get to the size you want. 14-16
inches is about as big as you can go.

Before you put the dough down, flour a cutting board really
well. Place the dough on top of the floured surface.
First, spread the surface with the tofu mayonaise mixed
with garlic powder. This will keep the surface moist and
provide the most intense flavor. Then top with chopped
tomato, ground vegeterian burger (grillers are good),
shredded or thinly sliced soy cheese, and
italian seasonings. Slide the pizza onto the stone
carefully. Please be very certain you put enough flour
under the dough before you started putting toppings on, or
sliding it onto the stone will be nearly impossible. (If
you’ve messed up, don’t panic. Pick up the sides of the
pizza and with the other hand, rub as much flour as you can
under the pizza. Do this on four sides, trying to get as
close to the middle of the pie as you can, until you can
get the pizza to slide off the surface by itself.) Close
the oven once the pizza is safely on the stone and bake
until the crust reaches the brown-ness you like. The
tofurella cheese will brown also, just not as fast as the
crust.

Pull the finished pizza off the stone and onto the cutting
board. Slice it into 4 or 6 slices. Drizzle the top with
a few drops of oil if it looks dry. If you are watching
calories, don’t do this part.

This crust is very much like professional pizza crusts,
such as dominoes or any ordered-in pizza. If your crust
did not rise beautifully, a few things could be wrong.
Your water could have been so hot it killed the yeast. The
yeast may have expired (keeping your yeast packages in the
freezer will eliminate that problem). You may have put
your salt too close to the yeast.

Wrap up any leftovers in plastic or tin foil and put in the
fridge. Freeze any pizza if it seems like you won’t be
eating the leftovers very soon.

Serves: one pizza

Preparation time: 30 min

Ingredients (use vegan versions):

• 1 1/4 – 1 1/2 cups warm water
• 2 cups whole wheat flour
• 1 1/2 cups bread flour
• 2 tablespoons unsweetened applesauce
• 1 tablespoon yeast
• 1 teaspoon vegan sugar
• 1/4 cup cornmeal
• Herbs ( garlic, oregano, crushed red pepper , etc. )

Directions:

* This recipe is for the bread machine *

1. Put water, yeast, applesauce and vegan sugar in the vegan bread machine.
2. Combine flours and herbs in a bowl then add to the machine.
3. Put your bread machine to dough cycle.

* When the cycle is over, top as you like, then bake for
2O – 3O minutes at 45O’degrees . ( Yields 2 8-slice pies )

Serves: 2 – 8 slice pies

Preparation time: 2 hours

Ingredients (use vegan versions):

• 2 white mushrooms (the normal kind.)
• soft vegan pita bread
• capers
• crushed red peppers
• hearty tomato pasta sauce (Garden vegetable variety is best.)

Directions:

Preheat oven to 400 degrees F. Spread pasta sauce on pitas, don’t be
stingy. Sprinkle other ingredients on top; sliced mushrooms, capers,
peppers.

Cooking time is about twelve min. until bottom is semi-crisp and
center is hot.

Serves: 1.

Preparation time: 5 min.

Ingredients (use vegan versions):

• pizza dough (homemade or store-bought)
• vegan pizza sauce or pasta sauce (or whatever kind of sauce you like on your pizza)
• mozzarella style cheese substitute
• desired toppings, finely chopped or grated
• oregano
• olive oil (to grease pan, if necessary)

Directions:

I especially like to make this recipe using a muffin pan.
However, you can use a cookie pan or pizza pan instead. If
you use a muffin pan, these pizzas are like mini deep-dish
pizzas…mmm!

If your pan isn’t non-stick, oil it lightly with olive oil.
Preheat oven to 400F degrees.

Roll out the pizza dough to about 1/4″ thickness. If you are
using a muffin pan, find a biscuit cutter, cup, shot glass,
etc. that is slightly larger in diameter than the muffin
openings, and use it to cut the dough into circles. Pat each
dough circle into a section of the muffin pan so that some of
the dough begins to creep up the side of the muffin opening.

If you are not using a muffin pan, then use a biscuit cutter
(or whatever kind of make-shift cutter you have on hand) to
cut the dough, and place the dough circles on your pan,
remembering to leave a little space between them because they
increase in volume slightly during cooking.

Next, cover each mini pizza with sauce, whatever toppings you
like, and cheese substitute. Then sprinkle a little oregano
on top.

Put mini pizzas into the oven, and cook until cheese is
melted and beginning to brown. Remove from oven, and slip
pizzas out of cooking pan and onto a plate or serving tray.
Enjoy! My children love to eat these pizzas during jogger
stroller walks, and they (the pizzas, not the children) make
great hors d’oevres, too!

Serves:

Ingredients (use vegan versions):

• 1 cup warm water
• 1 tablespoon yeast
• 1 tablespoon turbinado or demerara vegan sugar
• 2 1/2 to 3 cups of flour (unbleached)
• 2 tablespoons olive oil
• generous 1/2 teaspoon sea salt
• toppings (tomato sauce, onion, zuccinni (courgette), sun dried tomatoes, pineapples, green
• pepper, tofu, mushrooms..etc.)

Directions:

Combine the water, yeast, vegan sugar, and half of the flour in a
larg bowl. Mix well. Add the oil and salt. Gradually add
the rest of the flour. Mix with a large wooden spoon until
a soft dough is achieved.

Place the dough on a lightly floured surface and knead for
about 5 minutes. If the dough is too sticky, sprinkle with
extra flour. Place the dough in a lightly oiled bowl and
let rise until doubled, about 45 minutes.

After the dough has risen, place on a lightly floured
surface and divide into two equal parts. Cover with a
towel and let stand for 20 minutes.

During these 20 minutes, preheat the oven to 400 degrees F
(200 C or Gas Mark 6). Also, begin to cut up your
vegetables for the topping. You could make one large
pizza, which is what I usually do, or you could make 4 mini
pizzas. My mom uses this recipe and makes 2 pizzas, so
it’s your choice.

I always top mine with a thick tomato sauce, onion,
mushrooms, zuchinni, pineapple and I usually fry some tofu
and put that on top as well.

Lastly, bake for 20 minutes or until the crust is golden
and enjoy.

Serves: 4

Preparation time: about 2 hours