Makes two 10-inch pizzas

Ingredients

2 tablespoons active yeast
2 tablespoons turbinado sugar
2 cups very warm (not boiling) water
2 cups organic unbleached white flour
2 cups organic whole wheat pastry flour
 1 tablespoon olive oil or ghee (click here for our ghee recipe)
1 teaspoon sea salt
1 tablespoon dried basil

Place the yeast and the sugar in a small bowl, then add the warm water and dissolve until the yeast expands or “proofs.” In a large bowl, combine the flours, oil, salt, and basil. Make a hole in the center of the flour and pour the active yeast into it. Mix together with your hands and knead the dough in the bowl until smooth in texture, about 5 minutes. If the mixture is very dry, add another ½ cup water. Place dough into a clean oiled bowl and cover with a damp dish towel. Let rise until doubled in size, about 1 hour.

When the dough has risen, punch it down with your hand, flattening it out. Preheat the oven to 350 degrees. Divide the dough in half and roll each half into round pizzas. Place on oiled pizza pans and coat with your favorite sauce and toppings. Bake for about 20 minutes or until the pizza crust is browned and crusty.

Sauces (see recipes below)

2 tablespoons Fresh Basil Pesto
1/2 cup Roasted Tomato Sauce

Vegetable Choices (amounts given are per pizza)

2 cups roasted vegetables cut into bit-sized pieces: carrots, zucchini, eggplant, red bell peppers
4 sliced tomatoes with 2 tablespoons thinly sliced fresh basil
3 diced zucchinis sautéed with ¼ cup diced roasted red peppers
½ pound mushrooms sautéed with 1 cup chopped leeks
3 cups sautéed spinach

Cheeses and Extras

Feta, paneer, mozzarella, or other cheeses (¼ to ½ cup of cheese per pizza)
Black olives
Soy pepperoni
Artichoke hearts

Nutritional Facts Per Slice(⅛ of the plain pizza)

Calories 134, Total fat 1.1 g, Saturated fat .5 g
Carbohydrates 20.9 g, Protein 3.1 g

Fresh Basil Pesto

Ingredients
2 cups fresh basil leaves
1 leek, whites only
½ cup olive oil
½ cup almonds
½ cup lemon juice
1 teaspoon pepper

Place almonds in a food processor, pulse several times, and add the rest of the ingredients. Blend until smooth.

Roasted Tomato Sauce

Makes 4 cups

To roast tomatoes:
6 small tomatoes
1 tablespoon olive oil
1 teaspoon black pepper
4 sprigs fresh rosemary, stems removed
1 tablespoon basil, dried
1 teaspoon thyme, dried
1 tablespoon balsamic vinegar

Preheat the oven to 350 degrees (F). Cut the vine end off the tomatoes and cut an X with a paring knife on the smooth bottom end of each tomato. Place the tomatoes into a shallow roasting pan and toss with the other ingredients. Bake for 20 to 30 minutes or until the tomatoes are soft and the skin is easily removed. Remove from the oven and let cool. Working over a bowl, break up the tomatoes with your hands, removing the skin and seeds as you go.

Sauce
2 cups leeks or shallots, chopped
1 teaspoon ghee or olive oil
1 pinch of red chili flakes
1 teaspoon black pepper
1 tablespoon Bragg Liquid Aminos or tamari
2 teaspoons balsamic vinegar
¼ cup chopped fresh parsley
½ cup fresh basil leaves, thinly sliced
Roasted tomatoes

In a heated sauce pan, add the ghee and spices. Then add the leeks and sauté until they are translucent, about 2 to 3 minutes. Add the tomatoes with their juice and the vinegar. Bring to a boil, then reduce the heat and let simmer for an hour or more until thickened. Remove from heat, add the parsley and the basil. To create a smooth texture, purée in a blender if desired.