Healthy Whole Wheat Pizza
|Warm water||1 1⁄2 Cup (24 tbs)|
|Yeast||2 Teaspoon (1 Packet)|
|Agave nectar/Other sweetener||1 Tablespoon|
|Whole wheat flour||4 Cup (64 tbs)|
|Soy flour||1⁄2 Cup (8 tbs)|
|Oil||1 Tablespoon (For Rising)|
|Pasta sauce||20 Ounce|
|Shredded cheese||12 Ounce (Made Of Soy Or Rice With No Casein)|
|Olives||1 Cup (16 tbs)|
|Mushrooms||5 , sliced (About 1 Cup)|
|Bell pepper||1⁄2 Cup (8 tbs), sliced|
|Spinach||2 Cup (32 tbs)|
|Yellow squash||1⁄2 Cup (8 tbs), sliced|
|Plum tomatoes||3 , sliced|
|Cucumber||1 , sliced into 4-5 inches|
|Parsley||1⁄4 Cup (4 tbs), minced|
|Sea salt||To Taste|
|Olive oil||1 Tablespoon|
For the Pizza Crust:
Dissolve yeast in water and agave nectar. Add oil, salt, soy flour and 1 cup flour. Mix. Add flour until dough pulls from side of bowl.
Turn out on counter top and knead, adding flour until it won’t absorb any more. Roll into a ball.
Pour about 1 tablespoon of oil into the mixing bowl: coat dough on all sides with oil; cover with towel and let it rise for about an hour; it will double in size.
Punch down the dough and place it on a cookie sheet. Flatten the dough, pushing it firmly but gently so as not to tear, until it fills the whole sheet. Make the edges just a little thicker so sauce won’t seep out.
The Pizza Toppings:
Spread the tomato sauce evenly over the dough. Sprinkle with 3/4 of the cheese. Add your choice of vegetables. Add the remaining portion of cheese on top. Let the pizza sit for 10-15 minutes to give the crust a chance to rise a little more.
Place the pizza in a 400 degree oven for 30-40 minutes. The crust should be golden brown and the cheese melted. Let it set for 3-5 minutes, cut and serve.
For the Salad:
Slice the tomatoes and cucumbers. Arrange on a plate. Sprinkle parsley, salt and olive oil on top.