Homemade Pizza

This is our favorite pizza recipe to date. We use the dough to make rolls, breadsticks, garlic bread, etc. One thing to keep in mind though- is that this pizza does not keep exceptionally well in the refrigerator. I find that after 3 days, the pizza starts to get pretty soggy.

Ingredients:

Dough:

• 2 ¼ tsp of Active Dry Yeast

• 1 Cup of Warm Water

• 2 TBL of Olive Oil

• 2 TBL of Sugar

• 1 TSP of Sea Salt

• 2 tsp. Garlic Powder

• 2 tsp. Italian Seasoning 

• 2-4 Cups of Unbleached All Purpose Flour

Toppings:

• 1 Cup of Marinara Sauce
• 1 Block of Cashew Milk Mozzarella 
• 1 Small Red Onion
• 2 Portobello Mushroom Crowns
• 1 Small Green Bell Pepper
• 1 tsp. Red Pepper Flakes
• 1 tsp. Garlic Powder 
• 3 TBL of Olive Oil

Directions: Directions: In a small bowl, combine yeast, water, sugar, oil, seasoning, salt, and 1 cup of flour. Mix. Add additional flour till the dough forms and pulls away from the sides of the bowl. Knead on a floured surface for about 3-5 minutes till the dough fully comes together. Then let it rise, covered, in a dark moist environment for at least 30 minutes. Once the dough has risen, then, using your fingers, spread the dough into the far recesses of a greased pan. Using a fork, fork a few holes throughout the dough so it stays flat while cooking. Add marinara Sauce (we like RAOs Marinara). Spread clumps of the cheese. In a frying pan, put pepper, mushroom and onion, rest of the spices, and lightly fry till soft. Top onto the pizza and bake at 425F for 15ish minutes. You can create hot pockets, calzones, cheese breadsticks, pizza bombs. You could also make mexican-style pizzas, or even buffalo chicken pizza (using cauliflower, tofu or soy-free tofu).