Garden Fresh Pizza

We enjoy pizza, like just about everyone I know, but since going vegan I’ve made a few changes… First off, I make my own pizza dough. To some this would seem tiresome and time consuming, but for us it makes all the difference. It only takes one hour of “pre-planning”.  I use whole wheat flour, which digests more slowly than white flour — and it works better for my husband, a type II diabetic who is well controlled but watches his carbs & sugar intact closely. I also add very little oil, and can flavor the dough with herbs to give it a more interesting flair. In the past we tried various prepared dough shells, but they all packed more of a carb/sugar/sodium wallop than this, and were dryer and tougher too.


Here’s the dough recipe I use:

Pizza Dough
1 pk active dry yeast (instant)
1C warm water
Sprinkle of sugar (coconut sugar)
Mix these together and let sit a few minutes till it bubbles.
Stir in ½ t Salt
1 t  Olive oil
1 t  herb mix (Herbs D’Provence or your favorites)
Gradually add 2C (+/-) Whole Wheat flour until it forms a ball, not too sticky.
Cover & let rest/rise for one hour
Preheat oven to 425 degrees F.
Roll out dough to fit cookie sheet, lightly oil sheet, sprinkle with course corn meal (optional),
Place dough round on sheet, add fresh veg toppings. Bake for 15 to 20 minutes until crust is done through. Enjoy!

Last night my toppings included white & baby bella mushrooms, sauteed with a quarter yellow onion (from the garden), olive oil from Berkeley Olive Grove 1913 that I purchased during a plein air painting trip a few weeks ago. Also about a cup and a half of cherry tomatoes from our garden, sliced to drain a little of the juice.

First I covered the rolled out dough with a sprinkling of nutritional yeast (vegan cheese flavor and good source of B vitamins), next a drizzle of the olive oil, and a sprinkle of garlic powder. Then came a layer of fresh baby spinach, followed by the mushrooms & onions, cherry tomatoes, fresh basil (yes, the garden), vegan Parmesan (Recipe Link Here), a bit more salt, pepper and Olive Oil. Bake 15 to 20 min, let sit 5 min. It was enough for both of us with a quarter size piece leftover — I had it for lunch today! Yum!