Pizza has so many endless variations and shortcuts! This delicious Artisan Pizza Dough is the perfect beginning to a great pizza. Choose your style of sauce and toppings and now you have a meal everyone is sure to enjoy. Pizza in our house means cooking together where everyone has the opportunity to customize their favorite combinations.
1 ½ cups warm water
1 1/2 tablespoons maple syrup
1 tablespoon active dry yeast
1 ¾ teaspoon Ener-G Egg replacer mixed with 1 Tablespoon water)
1 teaspoon sea salt
3 cups white whole wheat flour (you can also use whole wheat flour here too)
- In a large bowl, dissolve the yeast in the warm water and maple syrup. Let stand until frothy.
- Stir in the egg replacer, flour and salt. Knead for 6-8 minutes, until smooth. Add more flour as needed if your dough is too sticky to knead.
- Place the dough in a bowl and cover with a damp towl. Set aside in a warm place to rise, until the dough doubles in size, about 1 hour.
- Punch down the dough and allow to double in size again, about 30 minutes.
- During the second rise, preheat the oven to 450-500 degrees. Leave your pizza stone in the oven during the preheating. Preheat oven for 45 minutes!!
- Divide the pizza dough in half. Coat a cutting board, parchment paper, or pizza peel, with cornmeal to prevent sticking. Roll out each half into a ¼ inch thick crust. Evenly poke the pizza dough with a fork (this will prevent large bubbles from forming).
- Top each pizza pie with your favorite sauce and vegetables.
- Gently slide the pizza onto the stone in the oven. Pizza stones give your pizza that authentic crispy crust you get from a wood-fired pizza.
You can make your own or buy an oil free version of BBQ sauce for a shortcut. Here’s my version of a delicious sweet BBQ Sauce.
1 small onion, finely chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 cup water
¾ cup tomato paste
3 tablespoons maple syrup
2 tablespoons molasses
2 tablespoons vegan Worcestershire sauce
1 tablespoon low-sodium tamari
2 teaspoons smoked paprika
1 teaspoon cornstarch.
- In a small saucepan over medium-high heat, sauté the onion, jalapeno, and garlic in a small amount of water until tender, about 5 minutes.
- In a small bowl, whisk together the remaining ingredients until well blended. Add the sauce to the mixture continuously until bubbly and thickened, about 5 minutes. Cool to room temperature, then store in an airtight container in the refrigerator for up to a week.
It’s fun to take a creamy break from traditional Italian marinara sauce. Sometimes I like to top my pizza with this delicious basil sauce, especially in the summer when basil is growing like a weed!
2 cups basil
½ cups pine nuts (or other nuts such as almonds or walnuts may be substituted)
7 oz extra firm tofu (about ½ cake)
2 tablespoons lemon juice
½ teaspoon sea salt
2 tablespoons nutritional yeast flakes
1/8 teaspoon cayenne pepper
¼ teaspoon black pepper
¼ – ½ cup water (as needed)
- Place the ingredients (except water) into a high powered blender and blend until smooth and creamy. Add the water until you get the consistency you prefer.
Pizza Toppings: you choose the toppings you enjoy!
1 Fresh Tomato, thinly sliced
1 Red Onion, thinly sliced
1 Red Pepper, seeded and thinly sliced
2 cups Black Olives
2 cups Mushrooms
1 cup Pineapple
1 Jalapeno, seeded and diced (if you like heat)
10 package of Spinach, lightly wilted/steamed
2 cups Shredded Soy Curls