David S Pizza
|Dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1 1⁄2 Cup (24 tbs)|
|Olive oil||2 Tablespoon|
|Egg substitute||1⁄2 Cup (8 tbs) (Egg Substitute Equivalent To 2 Eggs)|
|Whole wheat flour||2 Cup (32 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Vegetable oil spray||1|
|Olive oil||1 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Canned no salt added tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Canned no salt added tomato paste||6 Ounce (1 Can)|
|Garlic powder||1 1⁄2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Part skim mozzarella cheese||8 Ounce, grated (For Topping)|
In a large bowl, combine yeast and warm water.
Stir to mix well and let stand 5 minutes.
Add 2 tablespoons olive oil, sugar and egg substitute.
Stir to mix well.
Add whole-wheat flour gradually and beat until smooth.
Add all-purpose flour gradually and knead dough in bowl until smooth and elastic.
Set in a warm place for about 1 hour, or until dough has risen and doubled in bulk.
Punch dough down and let rest 10 minutes.
Preheat oven to 375° F.
Lightly spray a 12-x-18-x-l-inch jellyroll pan and a 12-x-20-inch piece of aluminum foil with vegetable oil.
Press dough into pan evenly.
Cover with foil (sprayed side next to dough) and bake 20 minutes.
Remove from oven and set aside.