This pizza even wowed my omnivores! I was lucky enough to make two of these pizzas back to back so this was the second attempt (and of course the better of the two). The recipe for the dough I adapted from Vegan-pizza.com and it was extremely simple. I used brown rice flour because that’s what I had instead of the unbleached all-purpose bread flour- and although the dough was tasty, it was a little drier than conventional pizza dough probably due to this. At any rate- it was fun to experiment and easy to execute!
- 1 cup warm water
- 2 1/2 teaspoons active dry yeast
- 3 cups brown rice flour (like I said earlier, I would consider using the unbleached all-purpose bread flour)
- 1 teaspoon sea salt
- 1 tablespoon olive oil
Dough Directions: Pre-heat oven to 350. In a measuring cup, place warm water. The water should be warm to the touch but not too hot (water that is too hot will kill the yeast; and water that is too cold will not activate it). Sprinkle the yeast into the water and stir gently until dissolved (about 1 minute). When yeast is mixed with water at the proper temperature, a smooth beige mixture results. Let stand for 5 minutes, until you start to see a few bubbles here and there indicating that the yeast is effective. Combine flour with salt in a large-sized mixing bow. Make a well in the center and pour in your yeast mixture and oil. Using a wooded spoon, vigorously stir flour into well, beginning in center and working toward sides of bow, blending well to get rid of any lumps. Next, place dough onto a lightly floured surface. Dust your hands with flour and gently knead. Turn and repeat until you have something that looks a lot like pizza dough (about 10 minutes). Note: too much kneading overdevelops the gluten in the flour and results in tough crust. Here’s where we took a little bit of creative liberty, instead of letting the dough sit coated with a bit of oil, covered for 1-2 hours in a draft free warm place until the yeast makes the dough rise, we immediately formed flat crust on our pan and let it rise for about an hour like that (we were going for a thin crust version of the dough). No matter what your pizza goal, as long as your able to flatten it out- you’re golden. Place dough in pre-heated oven for 10 minutes and remove.
Here’s where things get saucy!
- 2 large ripe tomatoes, chopped in food processor (but left chunky)
- 2 cloves garlic, minced
- 1 bunch of fresh basil (about 1 cup after its gone through the food processor)
Sauce Directions: Put all ingredients and simmer on a low temperature for 10-15 minutes. The smell of the basil and the fresh tomatoes is amazing!
Spread the sauce over the dough (being sure to pour some of the juice on the dough too) and pop back into the oven for about 5 minutes while you steam your veggies.
- 5 Baby Bella mushrooms, sliced
- 1 small eggplant, sliced into strips
- 1 small sweet onion
- 1 green pepper
- Hot Pepper Flakes
Topping Directions: Start with onions and steam using about 1/2 water on the bottom of your pan (I used a wok but a regular pan will work just fine). Once you see the onions being to soften, add the other veggies and the spices and stir together. This step is a quick on as the veggies tend to soften easily with all of the steam.
Spread the veggies out onto your crust and once again pop into the oven (this time on the top shelf with your oven on broil to crisp up the crust and the tops of the veggies. Be very careful with this step- you don’t want to burn your beautiful creation on the last step! I suggest not walking away from the oven to avoid forgetting about it. This should only take about 4 or 5 minutes. Enjoy with Family and Friends!
Yields 6 smaller pieces