1 1/2 cups warm water
2 tsp yeast or one packet
1 tsp salt
3-4 cups whole wheat flour
1/2 cup soy flour
1/4 cup oil plus 1 T for rising
20 ounces pasta sauce
10-12 ounces of non-dairy shredded “cheese” – with no casein
1 cup olives
4-5 mushrooms, sliced (about 1 cup)
1/2 cup bell pepper, sliced
2 cups spinach
10-12 leaves basil
1/2 cup yellow squash, sliced
Tomato and Cucumber Salad
2-3 plum tomatoes, sliced
4-5 inches of cucumber, sliced
1/4 cup parsley, minced
For the Pizza Crust:
Dissolve yeast in water and agave nectar. Add oil, salt, soy flour and 1 cup flour. Mix. Add flour until dough pulls from side of bowl.
Turn out on counter top and knead, adding flour until it won’t absorb any more. Roll into a ball.
Pour about 1 tablespoon of oil into the mixing bowl: coat dough on all sides with oil; cover with towel and let it rise for about an hour; it will double in size.
Punch down the dough and place it on a cookie sheet. Flatten the dough, pushing it firmly but gently so as not to tear, until it fills the whole sheet. Make the edges just a little thicker so sauce won’t seep out.
Pre-heat the oven to 400 degrees.
The Pizza Toppings:
Spread the tomato sauce evenly over the dough. Sprinkle with 3/4 of the "cheese." Add your choice of vegetables. Add the remaining portion of "cheese" on top. Let the pizza sit for 10-15 minutes to give the crust a chance to rise a little more.
Place the pizza in the oven and bake for 30-40 minutes. The crust should be golden brown and the "cheese" melted. Let it set for 3-5 minutes, cut and serve.
For the Salad:
Slice the tomatoes and cucumbers. Arrange on a plate. Sprinkle parsley, salt and olive oil on top.