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

Tags: Mushroom, Pineapple, Tomato, Vegan, Vegetables