VEGAN PEPPERONI SAUSAGE PIZZA!!!!
Pepperoni-less and Sausage-less.. Pepperoni and Sausage Pizza!.. with Stuffed Crust of course!
Ingredients (*= Organic)
Active Dry Yeast (Hodgson Mill *)
Brown Rice Syrup (Lundberg *)
Unbleached, Unrefined Flour (Arrowhead Mills *)
Strained Tomatoes (Bionaturae *)
Herbs (Simply Organic *)
Mozzarella "Cheese" (Daiya)
"Pepperoni" (Lightlife)
"Sausage" (Harmony Valley)
24 Herbs and Spices Seasoning (Braggs *)
and for the 'secret ingredient'.. *drum roll*...
Chopped and Diced Pickles! (365 *)
Method:
Oven= 350 degrees.
Oven= 350 degrees.
Mix 1 packet of yeast with one cup of warm water and 2 tablespoons of brown rice syrup (Or whatever sugar you prefer.)
Let that stand for 5 minutes covered with a clean towel in a warm area.
Next start mixing in the flour 1 cup at a time. I use almost 3 cups total.
Cover and let rise 30 minutes (if you're in a hurry) to an hour in a warm area.
After that you can beat it down and roll it out on a clean, lightly floured surface. I poke my pizza with a fork all over to allow the sauce to really seep into the dough.
Let that stand for 5 minutes covered with a clean towel in a warm area.
Next start mixing in the flour 1 cup at a time. I use almost 3 cups total.
Cover and let rise 30 minutes (if you're in a hurry) to an hour in a warm area.
After that you can beat it down and roll it out on a clean, lightly floured surface. I poke my pizza with a fork all over to allow the sauce to really seep into the dough.
If you want stuffed crust, add some cheese around the outside edge of the pizza and roll the dough over it.
Go ahead and put the sauce and pepperonis on the pizza and let it cook for a few minutes until almost done. THEN add the cheese and cooked sausage and cook for a few minutes longer. Done.
Eat.
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