1 cup lukewarm water
1 teaspoon yeast (about 1/2 package of active dry yeast)
3 cups whole-wheat flour
1 teaspoon salt
few drops vegetable oil (I use sesame oil) [u]Sauce[/u]:
8 ripe medium-sized tomatoes, grated
4 cloves garlic, minced
1 teaspoon oregano
pinch brown sugar [u]Toppings[/u]:
All the vegetables you like.
I had: 1 zucchini, 1 onion, 1 carrot, 2 red peppers, some cauliflower, some brocoli, 250g mushrooms
thyme, laurel, black pepper, basilica
[u]Crust[/u]:1. In a small bowl, proof yeast by mixing 1/3 cup lukewarm water with yeast. Let sit until yeast becomes foamy.
2. In a separate bowl, combine flour, salt, and vegetable oil (we added sesame oil and it was delicious). Mix well. Add the yeast to the mixture. Then, pour the remaining 2/3 cup of lukewarm water and knead the dough until it becomes elastic. The new-born crust is ready to be put aside in a warm place and covered with a clean cloth so it can rest and grow. Its volume should double in only 20-30 minutes. While this happens, cut vegetables and make sure all toppings are ready.
[u]Sauce[/u]:3. The homemade tomato sauce: Put all sauce ingredients in a saucepan (the sugar compensates for the acidity of the tomatoes). Cook over medium-low heat for 20 minutes, or until it feels right, stirring occasionally.
[u]Toppings[/u]:4. Chop vegetables of choice and assemble preferred herbs and spices.
[u]Assembly[/u]:5. Preheat the oven at 450 degrees F or 230 degrees C. Spread the dough on a previously greased pan, making sure it is at least 5mm thick. Spread the tomato sauce and add the toppings of your choice. Cooking time is about 30 minutes, but start checking it after 20 minutes. The pizza is ready once the crust is crispy and firm.
Tip: If you like the dough to be thick, cook the pizza crust for 10 to 15 minutes before adding the sauce and toppings
Source of recipe: The dough is inspired by various recipes, mainly from http://vegweb.com/index.php?topic=8128.0