Whole Wheat Pizza
Instructions:
- Crust:
- 1 pkg. active dry yeast
- 2 c whole wheat flour
- 1 1/4 c very warm water
- 1 t honey
- 2 T oil
- 1 to 1 1/2 c additional whole wheat flour
- Topping:
- 1 15 oz. can of tomato sauce
- 1 t Bragg Liquid Aminos
- 4 t basil
- 1 t oregano
- 1/2 t garlic powder
- 1 c sliced mushrooms
- 1 large onion, chopped
- 2 bell pepper, chopped
- 2 T olive oil
- Veggie Shreds (veggie cheese)
- In large mixing bowl combine yeast and 2 cups flour.
- In separate bowl, combine water and honey.
- With mixer at low speed, gradually beat liquids into the flour mixture.
- Increase speed to medium and beat 2 minutes, scraping bowl.
- Add enough additional flour to make a stiff dough.
- Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
- Place in oiled bowl, turn once and cover.
- Let rise until doubled, about one hour.
- Punch down, divide into two balls.
- Place one ball onto lightly floured surface and roll dough into a 13 inch circle.
- Place on lightly oiled 12 inch pizza pan.
- Repeat with remaining dough.
- Preheat oven to 425 degrees.
- In medium bowl, combine first 5 ingredients.
- Spread on dough within 1/2 inch of edge.
- Top with vegetables.
- Drizzle 1 T of oil over each pizza and bake approximately 30 to 35 minutes.
- Remove from oven and add veggie cheese.
- Return to oven just until cheese is melted.