Mother’s Deep Dish Vegan Pizza

Ashley, my vegan-since-birth sister, LOVES this pizza. She asked if Mother could ship a pizza to her college (Mother said it wouldn’t make it). I LOVE this pizza, too, especially the crust. Mother first made the pizza for a cooking presentation to her 10th grade Honors English class. She had to write a recipe and explain to the class how to make it. She’s been making it ever since, converting it to vegan along the way.

Dough
2 packages of yeast
1 ¼ cups of very warm, but not hot, water
6 tbsp. olive oil
pinch sugar
1 ½ cups unbleached all purpose flour
1 ½ cups whole grain pastry flour

Dissolve yeast for five minutes in warm water. Add olive oil and sugar. Add flour and mix. Form a ball. Knead the dough for 10 minutes. Lightly grease a large mixing bowl. Place dough in the bowl (ball should be large enough to cover bottom). Cover and place in warm place (on top of an oven heated to 175 degrees with a light turned on overhead is the best).

Let dough rise for about 45 minutes or until doubled in size (usually reaches close to top of bowl). Punch down dough and stretch into lightly greased 14 inch round deep dish pizza pan. Make slight edge around perimeter.

Top with sauce, vegan cheese and any toppings you like (vegan sausage or pepperoni, mushrooms, artichokes, peppers, onions, broccoli, spinach, sundried tomatoes, etc.).

Bake at 350 degrees for 25 minutes. If you like a browner crust, try baking another 5 minutes.

*Remember not to feed onions to dogs or cats

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