| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Vegan |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
|
And a half cup flour |
| 1 |
c |
Water |
| 2 |
tb |
Shortening |
| 1 |
pk |
Dry yeast |
| 1 |
cn |
(16-oz) dairy free pizza sauce |
| 1 |
|
Tomato |
| 1 |
c |
Sliced mushrooms |
| 1/2 |
c |
Chopped onion |
|
|
Spray oil |
| 1/8 |
c |
Nutritional yeast |
|
|
Garlic |
|
|
Oregeno |
|
|
Red pepper flakes |
|
|
Basil |
|
|
Any other veggies or spices you'd like to add (spinach is great! so is veggie pepperoni/bacon from your local HFS) |
INSTRUCTIONS
TOPPING
Add the dry yeast to the one cup of water, add shortening and one cup of
flour.
Gradually add the remaining one and a half cups of flour. Place in a bowl,
cover with a damp towel and let rise in a warm place for 30 minutes.. Place
on a greased pizza pan (you can use spray oil on it), press down firmly and
set aside. Lightly stir fry the veggies in the spray oil. Place pizza sauce
on crust, then put veggies. Top with seasonings, sprinkle nutritional yeast
flakes. Bake at 425 F for 25 to 30 minutes.
Posted to fatfree digest V97 #003 by Kat <katgrrl@io.com> on Feb 19, 1997.
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