Vegan Pizza


Yields one large pizza

Cheesy Topping
1/3 C. Oil
1 lb. Tofu
4 T. Nutritional Yeast
4 T. Water
1/3 C. VeganRella
2 T. Bragg’s or Tamari

1 Active Dry Yeast Packet
2 C. Warm Water
2 T. Sweetener
2 t. Olive Oil
2 ½ C. Whole Wheat Flour
2 t. Sea Salt

Tomato Sauce
2 T. Fresh or Dried Basil and Oregano
Vegetables of Choice
Grated VeganRella Mozzarella

1. In a food processor, blend all the Cheesy Topping Ingredients. Set aside.

2. Dissolve yeast in ½ cup of warm water with 1 T. of sweetener. Set in a draft-free place for approx. 15 minutes, until the yeast is activated and almost doubled in size.

3. While yeast rises, thoroughly mix together the flour and salt. Mix the remaining 1 ½ C. water and oil, separately. Mix together the dry and the wet ingredients, adding the activated yeast last.

4. Turn out dough on a flat, floured surface and begin to knead. (If the dough is too wet and sticks to your fingers, add more flour). Knead about 10 minutes until dough is smooth. Cover and let sit in a warm (not hot), draft-free place for 20-30 minutes.
5. Punch down and let rise again for 45 minutes until doubled in size. Roll into two small or one large circle, or rectangle depending on your pan. After rolling out the dough, let sit for another 25 minutes.

6. Spread the tomato sauce on the risen dough and then the cheesy topping. Sprinkle with herbs and grated VeganRella for an extra ‘cheesy’ treat. Top with veggies. Bake in a pre-heated oven at 375 degrees for 20 minutes or until the bottom of the crust is golden brown.