Miyoko's Kitchen vegan mozzarella. The crust was improvised (with some changes from Bobby Flay's basic recipe) and rolled very thin, and the toppings are whatever I had left in the fridge before getting the delivery from Albert & Eve today.
The result was great, but I think in future pizzas I'll lay off the salt, either partly or completely, and add a teaspoon of sugar. The salt, I'm told, prevents the yeast from doing their thing to the dough, and it definitely didn't double in size as I had hoped. Part of it might have been the whole grain substitution, but just in case, I'd make a less salty dough.
2 cups whole wheat flour
1.5 cups millet flour
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Combine the bread flour, sugar, yeast and kosher salt in a bowl and mix with a whisk. Gradually add the water and 2 tablespoons of the oil and continue mixing--and then kneading--until the dough forms into a nice firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it rise, about 1 hour. Divide into two pieces; freeze one for the pizza of the future and let the other one sit for 10 mins.
3 garlic cloves, chopped
1/2 onion, thinly sliced
1 small container Pomi or similar tomato product
small handful dry oregano
salt and pepper
1 tbsp olive oil
Heat up olive oil in wok and add cloves and onion. Sautee until golden and translucent. Add tomato product and spices, and cook until it reaches desired consistency and taste.
Roll dough very thinly onto a baking sheet lined with parchment paper. Coat with sauce, then add slices of vegan mozzarella and toppings. This version included Tofurky peppered slices, a fresh asparagus (it'll bake in the oven) and fresh basil. Since we've received our weekly delivery, and it includes curly kale, leeks, and Russet potatoes, as well as Hodo Soy Tofu, the next batch will be even better! Bake in a 400-degree oven for about 15 mins, or until the crust is golden in the edges.