Saturday, April 14, 2012
Vegan Pizza- for all you cooked food addicts ; )
(Bread-maker recipe, I imagine you can mix + knead it up yourself)
1/2 cup bran (I used oat, but wheat works too)
4 cups stone-ground whole wheat flour
1 tbsp. Sugar
1 3/4 tsp. Salt
2+ tbsp. Olive oil
1 3/4 tsp. Active dry yeast
For bread-maker, add all wet ingredients + sugar, then all dry, adding yeast to a well in center. Turn on to pizza dough setting. Ta da!!
For human-powered dough making, dissolve sugar in warmed water ( just over skin temp. Not hotter then 106 degrees F). Add yeast, let set a few minutes while you mix dry ingredients. Add wet to wet, then wet to a well in the center of well-mixed ingredients. Knead for 10 minutes (fold, push, quarter turn, over + over), rest 20 minutes, knead 5 more minutes, and cover with a towel to raise somewhere warm for 25 minutes.
Take dough and press onto well-oiled cookie sheet or pizza stone to desire thickness. A pastry docker can be used, or a fork for that matter, to poke holes in the center of the crust to keep it from getting too thick if a thinner crust is desired.
Spread on sauce, vegan pepperoni (or marinated tofu chunks, Tofurkey vegan sausage, white beans, etc.), add Daiya "cheese", and veggies, diced finely. We used peppers and onions as our stand-by, but green and/or black olives, artichoke hearts, roasted eggplant, pineapple chunks, or anything else you can think of possibly enjoying will do.
On Long Island, I first encountered "salad pizza"- a thin crust baked completely plain, the afterwards a garden salad of shredded lettuce, onions, tomatoes, etc. is added on top, dressed with Italian dressing. Pretty tasty!!
Bake your pizza on 375-425 degrees F depending on your oven and inclination. Keep your eyes peeled, but generally it takes 25-45 minutes depending on thickness, bake-ware, oven, altitude, and phase of the moon ; )