Ingredients for crust:
- 5 cups whole wheat flour
- 2 cups warm water
- 1 yeast packet
- 1 tsp. salt
- 1/3 cup coconut oil
- 1/3 cup agave nectar
Ingredients for sauce:
- 1 can of Woodstock farms crushed tomatoes
- 2 carrots
- 1 onion
- 5-6 cloves of garlic
- 2 handfuls of kale
- A handful of spinach
- 1 tbsp. nutritional yeast
- Herbs (to taste): basil, thyme, oregano, fennel seeds, parsley
- Salt and black pepper
Mix the yeast and warm water for about 1 minute or so with mixer.
Add oil, agave nectar and salt.
While it’s still mixing, add 1 cup of flour at a time until 5 cups are thoroughly mixed.
Slowly, it will form into dough. If the mixture is too stickily, add a little more flour to the mix.
Once it forms a ball of dough, covered the mixing bowl with a wet cloth and let sit for 1.5 – 2 hours, to allow the dough to rise.
Assembly and Cooking Instructions:
Add all the veggies finely chopped up to the crushed tomatoes, then add the herbs, salt and pepper to taste.
Top a clean counter with 1/4 cup of flour. Roll the dough out into 4 semi-flat oval shapes and place each shape on a cookie sheet or baking pan.
Top one half with the sauce mixture and cover with GO Veggie! Dairy Free Mozzarella Style Shreds.
Fold over the other side of the dough, and pinched the edges together with a bit of water in between. Slice 3 lines in the top of the dough.
Cook for about 40 minutes at 360°F, or until the top is a nice golden brown.
Serve after cooling.