Pizza! Pizza!

I did it!  I finally made that pizza I was talking about.  And was it good!!!

I used the Daiya Shredded Italian "Cheese" and it was very good.  Melted nicely and had a good flavor.  I'll definitely be using that stuff again! Thumbs up!!

So here's my pizza dough recipe for a bread machine (mine can make 2 lbs):

Tanya's Whole Wheat Vegan Pizza (for bread machine, based on the Zojirushi):


For crust:
1 1/2 cups water
drop of olive oil
1 TB agave nectar
3 3/4 cups whole wheat flour (I used ww "bread" flour), minus 2 TB vital wheat gluten
-----so measure the 3 3/4 cups including the 2 TB of gluten.
1 1/2 tsp salt
Italian Seasonings (oregano, basil, etc.)
garlic powder
1 1/2 tsp active dry yeast (I bought bread machine yeast)

For sauce:
1 large jar pureed/crushed tomatoes
1 tbsp tomato paste
1 tbsp oregano
1 tsp garlic powder (or minced garlic)
hot pepper flakes (if you like it spicy)
salt & pepper to taste

Toppings:
green peppers, sauteed onions, sliced mushrooms, etc.
Daiya mozzarella (shredded)

Add ingredients based on your machine's instructions.  Use basic dough cycle. I added 1-2 TB of water during the first kneading cycle, because it seemed just a little dry.  When mine was done, I divided it into 2 and froze half the dough for next time.  For thin crust, the whole amount is good for 2 pizzas.  I made one last night (thus the freezing of the other half).  I think the dough would only last about 2-3 days in the fridge.

I didn't have a rolling pin, so I used an empty wine bottle, with a paper towel around it (thanks Lea!).  For thin crust, you really need to roll it out.  And I happened to have some old foil pizza pans, so I used that.  Maybe one day I'll get a real pizza pan and a pizza stone.  Fit the crust onto your pan, with a bit extra at the edges to keep in the filling.  I think next time I'll try baking the crust first for 5 minutes or so, because it wasn't so crispy in the middle*.  Then put your sauce on top.  Sprinkle your cheese on it (I used the Daiya vegan cheese).  I didn't use a ton....don't like that much cheese on my pizza.  But it's up to you!  Layer your toppings. I used green pepper (from csa), cooked onions (I find cooked onions work much better than raw), and mushrooms.  Then I dabbed a little more sauce on top and sprinkled a little more cheese over the whole thing.  I baked it in a 400 degree oven for 20 minutes.  Done!!

*UPDATE: After spreading the dough onto your pan (pref. a pizza pan with holes in it), prick it all over with a fork and bake in your 400 degree oven for 5 minutes, then take out and add sauce, toppings, etc.) This will give you a crispy crust!



On another note, I made cabbage salad the other day with that huge cabbage we got at the farmer's market.  It's so easy, it doesn't really require a recipe!  Actually, I got it from my mom....she used to make the best cabbage salad ever.  Of course, I left out the oil.

Shredded cabbage, lemon juice, garlic powder, and salt.  There.  Easy, huh?  We'll call it Laura's Cabbage Salad.  Use a lot of lemon juice (pref from a real lemon, not the bottled stuff).  P.S.-notice the cute little snail I found on the cabbage before taking it apart....

Oh, and speaking of simple salads.  I made a great snack last night after 3 1/2 hours of opera rehearsing.  Cucumber salad: sliced cucumbers, lots of lemon juice, garlic powder.  Sooooo good! Do try it!

Eat smart,
T.