Makes 2 12-inch pizzas
1½ cups unbleached flour (you may use gluten-free or other healthy flour, if you wish)
3/8 cup whole wheat flour (you may use gluten-free or other healthy flour, if you wish)
¼ teaspoon active dry yeast
pinch of salt
2/3 cups hot water
1 13.6-ounce can crushed tomatoes
5 cloves fresh garlic, pressed
2 Tablespoons extra virgin olive oil
1 Tablespoon dry oregano
3 cups vegan mozzarella cheese, shredded, if desired. Suggested other toppings include onions, peppers and mushrooms.
Note: You can prepare both pizzas at the same time, or refrigerate crust and sauce for up to 3 days. Combine flour, whole wheat flour (or other flour), yeast and salt. Add hot water. Mix until a ball is formed. Ball will be somewhat sticky. Knead dough ball for 2 to 3 minutes. Divide dough into two balls. Set aside in a bowl and cover with a towel for 20 to 30 minutes.
Add olive oil to small saucepan. Heat over medium-high heat. Add garlic and sauté for 2 to 3 minutes. Pour in crushed tomatoes. Add oregano, salt and pepper. Heat to boiling. Lower heat and simmer on low for 15 minutes.
Preheat oven to 500 degrees. Remove dough from bowl. Place on pizza stone or metal sheet. Roll dough out to a 12-inch circle. Add half the sauce and spread evenly around crust, leaving a 1/2-inch edge. Arrange 1½ cups vegan cheese (if using) evenly on top of sauce. Add any additional toppings. Place pizza in oven on center rack. Bake for 10 to 15 minutes.
Recipe courtesy of Joey Rubino, Celebrity Trainer and Garden of Life Blogger