x (quatre_vingts) wrote in vegancooking,

St. Louis-style thin crust and a very veggie pesto pizza

accidentally posted to veganpeople the first time around ^_^;;

I'm from StL, as you might know, and the local chains there make friggin' awesome pizza you can't get anywhere else. The crust is very thin and crispy (and no, the thin crust by Pizza Hut is nothing like it!), the sauce is kinda sweet, and a locally-made cheese is used (which means bah for a vegan version ever coming out :-/). Well, my favorite part is the crust, of course, but I didn't want to just slap some marinara and Boca crumbles on it and throw it in the oven. And it's hard to get a pizza with all my favorite toppings anyway, so I gave it a try in my own kitchen.

The crust is yeast-free and super easy to make. In the memories there's a thread about zaftigvegan's quest for the perfect non-fluffy pizza, and even though that's an old thread, hopefully this helps :) The recipe I modified (it was already vegan anyway ^_^) is from AWH: The Recipe Collection.

To serve, cut into squares instead of triangles, then fight over the corner pieces.

Seriously, who needs cheese anyway?

Oven 450°


1/2 c. whole wheat flour
1/2 c. unbleached white flour
1/2 tsp. baking powder
1 tsp. olive oil
1 tsp. raw sugar
dash salt
2 tsp. mixed herbs
5 T. water
a bit of cornmeal

Stir the dry ingredients and olive oil together, then add the water a bit at a time until a soft dough has formed. Shape the dough into a ball and roll out as thin as possible. Pat the dough onto a greased pizza sheet sprinkled with cornmeal.


2 large handfuls fresh baby spinach, chopped
.75 oz. fresh basil
5 sundried tomato halves, chopped
2 cloves garlic, peeled
1/4 c. olive oil
1 T. balsamic vinegar
1-2 T. nutritional yeast flakes
2 tsp. mixed herbs
2-3 T. tomato sauce

Place the spinach, basil, sundried tomatoes, and garlic into a food processor and blend. Add the olive oil and vinegar bit by bit, blending between additions, until it's the consistency you like. Stir in the yeast and herbs.

4 oz. chopped baby portobello mushrooms
3 large artichoke hearts
5 pieces roasted red pepper, sliced
handful black olives, chopped
mixed herbs
a bit of margarine or olive oil

Sautée the mushrooms over medium heat. While they cook, press the water out of the artichoke hearts, then quarter them. Add to the skillet with the mushrooms, season everything, and cook until lightly browned here and there.

Assemble your pizza by first spreading the unbaked crust with the tomato sauce, just a thin layer. Then spread the pesto on top; it will be very thick. Spread it to about 1/2" from the edge of the crust. Arrange the vegetables on top however you prefer, then bake for 10-12 minutes on the lowest oven rack, checking frequently for doneness during the last few minutes. (The greens in the pesto will darken and probably brown during baking. Which is why the picture you see is of the pizza pre-oven.)

x-posted to el_nix
Tags: ethnic food-italian-pizza
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