Recipe from The Vegan Kitchen.
Book is available from AVS and can be ordered here.
Low-fat and no saturated fat (compared with dairy pizza which is typically very high)
Eating more unsaturated fat and less saturated fats and trans fats can reduce your risk of heart disease and improve good cholesterol levels.
Makes 1 12”-pizza
Pizza crust:
½ cup water
½ Tbs molasses
½ active dry yeast
1 Tbs soy oil
1½ cups whole wheat flour
Extra flour
Mix water, molasses, and yeast. Let Stand until the yeast dissolves. Add oil, and whole wheat flour. Mix as the bread dough. Let rise about 1 hour, knead, adding flour as required. Roll it out on a floured board making circle about 12” across. Place on an oiled ovenproof plate. Let rise 15 minutes while putting on topping
Pizza toppings:
(or you can use your own favorite toppings)
1 cup vegan cheese (see The Vegan Kitchen for soy cheese recipe)
¾ cup finely chopped celery
¼ cup finely chopped sweet green pepper
3 cups sliced tomatoes
¼ cup onion, finely diced
1 Tbs minced parsley
A sprinkle of basil
A sprinkle of oregano
½ cup tomato paste
Scatter the celery and sweet pepper over crust. Cover completely with small pieces of fresh tomato. Spread tomato paste over the tomatoes. Then scatter onion and parsley. Sprinkle on little basil and oregano. Spread vegan cheese on top. Bake at 325° F 40-45 minutes. (check after 30 minutes cooking.)
Nutritional Information: 139 Kcal, carbohydrates: 27 g, protein: 5 g, fat: 3 g.
