Oil Free : Whole Food Plant Based : Vegan : Kid Approved
3 1/4 Cups Flour
1 TSP Salt
2 TBSP Tahini
2 TBSP Nutritional Yeast
2 TBSP Basil
1 1/2 TBSP Active Dry Yeast
1 TSP Date Sugar or White Sugar
1 3/4 Cups Warm Water (110 F)
Toppings of Choice
Dissolve the sugar in the warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Heat oven to 550 F. High heat is key to a great crust. Preheating your pizza pan also helps.
In a large bowl mix all the dry ingredients.
Add the tahini to the foamy yeast mixture. Combine the wet and dry ingredients and knead for about 10 minutes. Alternatively you can use a Stand Mixer with a dough attachment to knead it. In a bowl cover the dough with a towel, and let stand in a warm place until doubled in size, about 1 hour.
Roll the dough out on a floured flat surface. You can either make one 12" thicker crust pizza or two 9" thin crust pizzas.
Lay out your flattened dough. Cover with a towel and allow to rise while you prepare your toppings.
Slice up your toppings of choice thin. I prefer to use a food processor to slice mine to get them extra thin. They cook faster this way.
Place a piece of parchment paper on a pizza pan and crust on top. Pop the crust into the oven for 4 minutes before putting your toppings on to slightly pre-bake.
Top your pizza. Shown below are two kinds - Veggie and BarBQ Jack'en. For my Veggie I do pizza sauce, dollops of Veg-cheese, red pepper, kale, mushroom, basil, garlic and sun dried tomatoes. For the BarBQ Jack'en I do Smoked Apple Jackfruit, dollops of Veg-cheese and red pepper.
Bake on middle rack for 8-15 minutes. Keep a close eye to get your desired crispness.
* Shown here I used 2 Cups Whole Wheat + 1 1/4 Cup White Flour. You can use all Whole Wheat Flour or any combination of the two. The crust will be slightly denser if you use all Whole Wheat.