Umm... I don't know WHY I haven't posted this recipe yet!? It's like our FAVORITE one!
It's PIZZA HELLO?!!!! Everybody LOVES pizza! But, typical pizza doesn't love you back!
Except for ours. :)
We use a bread machine but I imagine that mixing and kneading this by hand is totally doable as well. :)
In a Bread Machine add in order:
2 C. Pure Water
2 T. Date Sugar or other whole food sweetener
2 t. Active Dry Yeast
1 t. Sea Salt
6 T. Ground Flax
4 1/2 C. Whole Wheat Flour
Select "Dough" and let it do its magic mixing and raising for you. Our setting takes 1 1/2 hours.
Meanwhile prepare the ricotta cheeze.
In a food processor add:
1 (14-16 oz.) block Extra Firm Non-GMO Organic Tofu, drained
1/4 C. Pure Water
1 T. Nutritional Yeast
3 or more cloves of minced garlic
1 t. Sea Salt
1 t. Basil
1 t. Oregano
1 t. Thyme
1 t. Parsley
1 t. Paprika
1/2 t. Black Pepper
1/2 t. Crushed Red Pepper Flakes
1/4 t. Nutmeg
Cut up desired veggies for toppings.
Toppings that we like:
When dough is ready. Preheat oven & pizza baking stone to 500*
Roll dough out onto floured surface into an even cylinder shape.
Cut into 3-4 pizzas depending on desired thick or thinness.
Roll into pizzas the size of your pizza stone. I have outlined my pizza stone onto my pizza peel so that I can make them the right size.
Spread corn meal over pizza peel so that the pie will easily slide onto the hot stone.
If you have the time, let the dough rise a little bit...or don't :)
First spread the cheeze.
THEN the sauce.
When oven has reached temp,
Slide onto stone. This does take a little practice...but you'll get it!
3 pizza's for 7-9 minutes.
4 pizza's for 9-11 minutes.
Using really good oven mits take out entire stone and slide pie onto a cutting board.
Slice, Serve, Devour!
Once you get a hang of making the dough you can be creative with your toppings.
We like barbeque, thai, and greek style pizza toppings as well. All oil free and vegan of course!
I hope you like this pizza crust! :)
Enjoy with love,
RMM <3 nbsp="" p="">