Dough recipe: * 3/4 C White Flour * 1/4 C Whole Wheat Flour * 1/4 tsp Yeast * Salt * 1 C Warm water
Makes a very wet dough that I can mix with a spatula. After the initial mix, I wait about 10-20 minutes, then hit it with the spatula again. I do a press, scrape, stretch then fold motion, and repeat. Then I leave it alone for a while. I can be pretty impatient and use it after only an hour. It's better to let it ferment for longer.
Sauce (makes like 3 pizzas worth): * 1/2 C Red Lentils * 1/2 tsp Onion Powder * 1/2 tsp Garlic Powder * 2 C of Water
Bring to boil, then turn the heat down and cook until the lentils break apart. If you want to, use a hand blender to make the lentils disappear.
Once cooked, add: * 1 Can Tomato Paste * 1 tsp Italian Spice Mix (I think walmart's Great Value brand is what I used) * 1 Tbsp Sugar (start with a tsp and sweeten to taste) * Salt If you like spicy: * A healthy squirt of sriracha sauce or some crushed cayenne peppers
Put it on the lowest heat on your stove, and let those Italian flavours happen. If it gets too thick, add some more water. The sauce should be thick. If you take a spoonful it and tip it, it shouldn't run off quickly. Generally, I use it the day after I make it, and it gets thicker in the refrigerator.
Get a baking pan, line it with parchment paper. Scrape the dough into the middle of the paper. Wet your hands and spread the dough out. You can also use olive oil in lieu of wet hands, and olive oil in lieu of parchment paper. I justify eating the whole myself by not using oil.
Put a few spoonfuls of the sauce around the outside, and spread it inward. More sauce toward the outside than inside.
Add your toppings. In the picture, I cut up 1/4 of a vegan sausage, and 1/3 of a red pepper.
Submitted January 14, 2018 at 04:32AM by vegdan http://ift.tt/2FzJSPZ vegan
No comments:
Post a Comment