Oil Free : Whole Food Plant Based : Vegan : Kid Approved
3 1/4 Cups Flour
1 TSP Salt
1 TBSP Tahini
1 TBSP Nutritional Yeast
1 TBSP Basil
1 1/2 TBSP Active Dry Yeast
1 TSP Date Sugar or White Sugar
1 1/2 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.
In a large bowl mix all the dry ingredients.
Add the tahini to the warm water/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.
Place a piece of parchment paper on a pizza pan or baking sheet and lay out your flattened dough. Cover with a towel and allow to rise while you prepare your toppings.
Heat oven to 450 F. 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.
Pop the crust into the oven for 6 minutes before putting your toppings on to slightly pre-bake.
Top your pizza. Shown here 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 18-22 minutes.
* 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.