Ellise
02-07-2003, 11:55 AM
Whole Wheat Pizza
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
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.
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 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.
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
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.
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 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.