Honestly, when doesn’t pizza sound good?? I love making pizza at home because it can actually be quite healthy and just as satisfying! This past weekend I made a vegan pizza that is SO packed with flavor you don’t even have to be a health nut to enjoy it 😉
I started by making a whole wheat crust. I was out of honey so I proofed the yeast with 100% pure maple syrup-which ended up imparting the most amazing maple flavor in the crust. If you aren’t familiar with the bread making process, proofing the yeast just means mixing a packet of active dry yeast (found in the baking aisle of your local grocery store) with about 1/2 C warm water and some type of sugar to activate the yeast and allow it to expand. I usually use about 1 tablespoon of honey, but this time I substituted maple syrup. I whisk everything together in a small bowl using a fork. Tip: Sometimes it helps to use 2 packets of yeast when working with 100% whole wheat flour. This will make your bread fluffier, as wheat products can be very dense and heavy.
In a separate, large mixing bowl I mixed 1 C whole wheat flour with 2 tablespoons ground flax, 1/4 C oats, and 1 tsp salt. Next I poured in about 3/4 C warm water then gradually stirred in an additional cup of wheat flour. If the dough is sticky you may need to keep adding flour, if it is dry then use less flour. I kneaded the dough, then flattened it out on a stone baking pan and let it rise for about an hour covered with a clean kitchen towel.
Bake the crust for about 15 minutes @ 400 degrees F. You may also prefer to pre-roast some of your veggie toppings. Once the crust was cooked, I let it cool on the counter for about an hour before spreading the top with Mediterranean herb hummus, sliced red and orange heirloom tomatoes, yellow squash, zucchini, diced garlic, fresh cilantro, a squeeze of lemon juice, and a drizzle of balsamic vinegar. Pop the pizza back in the oven at 325 degrees for 10-12 minutes. Let cool, slice, and enjoy!