Whole Wheat Vegan Pizza

I have always been hesitant to try pizza without cheese on it. But, this one was really good. I think what made it super spectacular was the pizza stone that I used. 

This was so flavorful, satisfying, crunchy, and delicious!

Pizza Crust:

In a bowl add: 2 C. warm water, 1 Tbsp. Yeast, 1 Tbsp. Coconut Sugar, 1 tsp. Sea Salt, and 1 Tbsp. Coconut oil. Stir well. Add 5-6 C. Whole Wheat flour (or 2 C. White Flour/2.5-3 C. freshly ground whole wheat). Stir. Work into a ball. Knead on a floured or oiled surface. Let rest for 10 minutes. (This makes 2 pizza crusts).

Preheat Oven to 450 degrees. While your oven is preheating, place your stone in the oven until oven is preheated. 

Make your pesto. 

Pesto:

3 C. Fresh Basil Leaves

2-3 Garlic Cloves

1/4 C. Vegan Parmesan Cheese

Splash of lemon Juice

Salt & Pepper to taste

1/2 C. Olive Oil

Blend in a blender or food processor. 

(I got this recipe from twopeasandtheirpod.com)

Take your stone out and sprinkle with cornmeal. 

Roll out 1/2 of the dough into a circle. Press sides up around the pizza.

Bake the crust for 10 minutes on the stone. Take out of the oven.

Top with Pesto, tomatoes, mushrooms, onions, Vegan Parmesan cheese, and any other toppings you would like. 

Bake for 10 more minutes. Let cool for 5 minutes.

Enjoy!

Recipe by:

Me

Becky