Ean Oz Sager (eanozsager) wrote in vegancooking,
Ean Oz Sager
eanozsager
vegancooking

Rustic Vegan whole wheat pizza dough.

The topping is Tofu that I marinated. It tasted great but I would like some alternatives. I have been told that there is a cheese substitute that actually melts, does anyone know the name? I also sometimes make a artichoke and lemon hummus as the paste and that tastes phenomenal!

I made this, in 10 minutes, from scratch tonight:

pizza uncut

My roommate and I consumed it in four minutes.

cost: $3-4 (with quality ingredients)

I don't understand why people thing they can't afford or don't have time to eat healthy. What they really mean is it is easier to nuke prepaid food and spend any time they may have saved on the toilet later.
freeze it for later).

Ingredients
1 cup water
2 tablespoons olive oil or cooking oil
2 cups bread flour
1 cup whole wheat flour
2 3-6 leaves basil, some fresh oregano,
3/4 teaspoon salt
1-2cloves of garlic teaspoon garlic powder
1 teaspoon active dry yeast
Cornmeal (optional)

Directions
Place pizza stone in oven set for 525 F degrees. Put tomato skins (innards go in the sauce) peppers and whole or half garlic cloves in olive oil and set on stone to be used as topping after they are roasted.
Mix all ingredients except cornmeal. Punch down. Cover and let rest 10 minutes. While dough is resting, brown crushed garlic in some olive oil then add fresh finely chopped herbs remove from heat. Roll into pizza dough.
For thin-crust pizza: Divide dough in half. For each pizza, grease an 11- or 12-inch pizza pan or a large baking sheet with olive oil. If desired, sprinkle pan with cornmeal. With lightly floured hands toss 1 portion of dough into a 12- to 13-inch circle. Prick crust with a fork. Add desired toppings. Place on pizza stone. Bake for 8-10minutes or until edge of crust is golden brown and the topping is bubbly.
For thick-crust pizza: Grease a 13- or 14-inch pizza pan. If desired, sprinkle greased pan with cornmeal. With greased fingers, pat dough into prepared pan, building up the edge. Cover and let rise in a warm place for 30 to 45 minutes or until nearly double. Bake in a 375 degree F oven for 20 to 25 minutes or until lightly browned. Add desired topping. Bake for 15 to 20 minutes more or until the topping is bubbly. Makes two 11- or 12-inch thin-crust pizzas or one 13- or 14-inch thick-crust pizza (6 servings).
Nutrition facts are for crust without toppings.

Nutritional Information
Nutritional facts per serving
calories: 276, total fat: 6g, saturated fat: 1g, cholesterol: 0mg, sodium: 269mg, carbohydrate: 48g, fiber: 4g, protein: 9g

Rustic Herb and Whole Wheat Pizza Dough

Prep: 20 min. (thereafter 10 minutes if you make extra dough
Tags: breads-pizza-dough, ethnic food-italian-pizza
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