I always wanted to make pizza but to tell you the truth I was a little hesitant about making a yeast-less crust. That was until I discovered the perfect recipe; I made some changes to it and the outcome was great! The toppings however were a piece of cake, that’s the beauty of making pizza; you can top it with anything you want. So here’s what I did:
For the crust:
2 cups of whole-wheat flour
1 tbsp. baking powder
1/4 tsp. salt
2/3 cup water
2 tbsp. of flax seed
1 tbsp. extra virgin olive oil
3. tbsp. of tomato paste (you can add more depending on how saucy you want your pizza, but remember to add a little more water as well)
3 tbsp. of water
Mixed Herbs (your choice)
¼ tsp. of salt
Pinch of Black pepper
1 tsp. of Agave nectar
1 Broccoli head
½ cup of yellow squash
1 cup of diced asparagus
1 cup of sliced mushrooms
½ cup of slice tomatoes
¾ cup of shredded Italian-flavored tofu (I get it at whole foods, the brand is Soy Boy)
2 tbsp. of Dried Basil
1 tbsp. of extra virgin olive oil.
To make the dough:
-Preheat oven to 450 degrees
-Mix dry ingredients, add 2/3 cup water and oil. Stir until it forms a ball. If dough is stiff, add a little more water.
-The dough will be soft, not sticky. Knead on a floured surface for 3-4 minutes.
-Using a rolling pin roll out the dough to a circle (wide if you prefer thin pizza crusts) and transfer to a slightly greased pizza pan.
-Roll in the edges so that they are slightly raised and hold the toppings in place, and brush with a little olive oil.
To make the sauce:
-Just mix all the ingredients together:)
-Bush sauce onto the pizza crust, making sure is evenly distributed.
-Place your toppings; sprinkle shredded tofu, salt, pepper, dried basil and brush with olive oil.
-Place in the oven for about 15 minutes. After time has passed, take it out brush with some more olive oil and place it back until toppings get a nice golden brown color.