Whole Wheat 100% Vegan Veggie Pizza

Ingredients

• 2-1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 2 packages (1/4 ounce each) quick-rise yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup warm water (120 to 130 degrees)
• 2 tablespoons olive oil

Sauce

• Five roma tomatoes (sliced)
• 1 tablespoon Italian seasoning
• ½ teaspoon basil
• 5 tablespoons tomato paste
• 1-1/2 teaspoons Italian seasoning
• 1-1/2 teaspoons dried basil
• two cloves garlic
• 1/4 teaspoon pepper

Toppings

• 1 whole chopped zucchini
• 2 large carrots (from regular bag of carrots)
• 8 oz sliced fresh mushrooms
• 1/4 cup each chopped onion, green and sweet red pepper
• 1 teaspoon olive oil
• 1-1/3 cups vegan cheese (galaxy brand mozerella-1 whole package)

Directions

In a large bowl, combine the first five ingredients. Add water and oil; beat until smooth. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 minutes.

Meanwhile, in a small saucepan, with a tablespoon of oil and add chopped garlic and salt. Add tomato paste and a little bit of water. Add additional water in small increments while stirring so that the paste become saucy. Then add tomatoes and dry ingredients. You may add a few slices of bell pepper for additional flavor in this step. Crush tomatoes in pan very gently with back of spoon. Boil down on medium until well cooked. Reduce heat; simmer, uncovered, for 15-18 minutes or until slightly thickened, stirring occasionally. Remove from the heat; set aside.

Punch dough down. Divide in half; roll each portion into a 12-in. circle. Transfer to two greased 12-in. pizza pans. Prick dough with a fork. Bake at 400° for 8-10 minutes or until lightly browned.

In a small skillet, saute vegetables in oil until tender. Spread pizzas with sauce; sprinkle with vegetables and cheese. Bake for 12-15 minutes or until cheese is melted. 

Yield: 2 pizzas (6 slices each)