Signor Marco's Vegan Pizza from Scratch

1. Mix the flours and salt in a mixing bowl. Add dry yeast and mix thoroughly. Add sunflower oil and mix thoroughly. Add lukewarm water a bit at a time, while mixing by hand. Add just enough to get a workable dough. Keep mixing and kneading dough until it is less sticky. Then move dough to a lightly floured board. Knead for about 10 minutes or until the dough is smooth and elastic.

2. Lightly grease mixing bowl with sunflower oil and return the dough to it. Turn dough upside-down so that oil is on all sides of dough. Cover bowl and leave dough to rise about an hour or so.  Dough should approximately double in size.

3. Preheat oven to 450 degrees Fahrenheit (~232C). Punch dough down. (Knead it a few times.)  Divide into half. Put other half back in covered bowl and keep in fridge.

4. On lightly floured board, knead a few more minutes. Flatten with hands, then with rolling pin. Continue to flour the board as needed (if the dough sticks to the board). Keep rolling out dough until it is slightly larger than the round pizza pan.

5. Lightly grease the pan. Lift and move flattened dough to the pizza pan. Roll edges in to create the crust border. (Use wet fingers if rolled edge doesn't stick.) Spread a smooth layer of olive oil evenly across the pizza. With a spoon add crushed tomato or tomato sauce. Add other toppings.

6. Place in oven for a total of 20 to 30 minutes. Check the colour of the bottom of the pizza to see when it is ready. If you have a pizza paddle, remove the pizza after only 10 minutes and return to the oven without the pan. Just before serving, drizzle a bit of olive oil on the pizza. Perhaps sprinkle salt to taste.