Perfect Pizza
Crust
Approximate prep time: 20 minutes
Yield: 2 small crusts or 1 large
Difficulty level: moderate
2 tablespoons instant yeast*
2 cups ice water
2 cups white whole wheat flour
2 cups unbleached flour
2 tablespoons olive oil
2 tablespoons ground flax
1 teaspoon salt
Place all ingredients in a Bosch or dough mixer. Knead for 10 minutes. Place overnight in a refrigerator. Allow dough to sit at room temperature for approximately 45 minutes before using. Roll out dough to desired thickness. Top with sauce and favorite toppings. Bake at 450° for approximately 10 minutes or until crust is golden brown.
*SAF is a great option. It is an instant yeast that can be added directly to any baked mixture and is available in health food stores in the baking aisle.
Sauce
Approximate prep time: 30 minutes
Yield: approximately 5 cups of sauce
Difficulty level: easy
2 large garlic cloves, chopped
2 tablespoons olive oil
3 cans Del Monte diced tomatoes with oregano basil and garlic 14 oz each
1 tablespoon pizza seasoning
¼ cup capers
½ cup kalamata olives, chopped
½ cup fresh basil, chopped
2 teaspoons maple syrup
Sauté garlic in olive oil for 1 minute, stirring constantly to avoid burning. Add diced tomatoes, pizza seasoning, capers, olives, basil, and maple syrup. Stir well. Bring to a boil. Allow to boil gently stirring occasionally until sauce thickens, approximately 20 minutes. Be careful not to burn sauce.
For the past 12 years Mary Bernt has owned and operated health food stores and vegan cafés, including Veggies, a café that was votes one of America’s Best Restaurants by Magellian Press. Mary has been holding health and nutrition seminars throughout the nation for more than 20 years. She lives in Ardmore, Oklahoma. To learn more, visit www.iloveggies.info.
