2 1/4 teaspoons active dry yeast
1 cup warm water
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 tablespoon agave nectar or brown rice syrup
2 cloves of garlic (optional)
1 to 2 tablespoons olive oil (optional)
1) In a small bowl or measuring cup dissolve yeast in warm water. Let stand about 10 minutes, until creamy.
2) Meanwhile, in a large bowl combine flour, wheat germ and salt. Create a well in the middle and add yeast mixture, agave or brown rice syrup. Use a microplane grater to grate the garlic into the bowl, if desired. Stir well. Add a drizzle of olive oil, if desired. Cover and set in a warm place to rise. I recommend letting the dough rise for about an hour, but if you're pressed for time you can get away with 20 minutes.
3) Preheat oven to 350 degrees Fahrenheit. Roll the dough out on a floured surface and place on a baking sheet either oiled or lined with parchment paper. Bake for 7 to 10 minutes. Top with your favorite goodies and place back in oven for 5 to 10 minutes until heated thoroughly. Enjoy!
My favorite toppings are marinara sauce with a fridge full of sauteed veggies and sometimes Yves vegan pepperoni! Yum! I store leftover crusts in the fridge for up to a week. Just top and pop in a 350 oven for 10 minutes, or until everything is heated and viola, dinner! The crusts make a yummy garlic bread for snack, just pop a chunk of bread into the toaster, top with vegan butter or olive oil and a little garlic salt.
Source of recipe: I wrote this recipe.