Veggie Pizza.

My most favorite eating out pizza these days is the vegetable pizza on honey whole wheat crust at Double Daves. Sure, the classy pizza joints have some really yummy ones too. But I go where the family goes. And the family loves some all-you-can-eat pizza on the buffet at Double Daves.

Here's my recreation of it... and I LOVE it. When I make it, I make 2. One for Shayne and I and another, less vegetabley one, for the kids. it's sooooo good cold the next day!

I use the crust from Get Healthy, Go Vegan cookbook here and then add the veggies and sometimes use the vegan mozzarella cheese sauce...

portobella mushrooms, sliced
green pepper, sliced
banana peppers, sliced
onion, sliced
olives, sliced
spinach, frozen - thawed and drained
favorite marinara

Preheat the oven to 500*F. Lay dough out, spread on cheese sauce (if using), lay out veggies, cover with sauce. Bake 10-12 minutes.

Pizza Dough

2 teaspoons agave nectar
1 (1/4-ounce) package active dry yeast
1 cup whole wheat flour
1 cup unbleached all-purpose flour (preferable organic)
1 teaspoon salt
Vegetable oil cooking spray
2 tablespoons yellow cornmeal

In a large bowl, dissolve the agave nectar and yeast in ¾ cup warm water (100*-110*). Let stand for 5 minutes. Add the flours and salt to the yeast mixture and stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding more flour if necessary to prevent sticking. Dough will feel slightly sticky.

Place dough in a large bowl coated with cooking spray, turning to coat the top. Cover with a towel and let rise in a draft-free place until double in size, about 30-40 minutes.

Punch down the dough and roll into a 10- or 11-inch circle on a lightly floured surface. Place dough on a baking sheet covered with parchment paper and sprinkled with cornmeal. Crimp edges to form a rim. Lightly spray the surface of the dough with cooking spray.

Mozzarella Cheese Sauce-Vegan

1 cup water
2 small cloves of roasted garlic
2 tablespoons fresh lemon juice
1-2 tablespoons tahini (the larger amount makes it "cheesier")
1/4 cup nutritional yeast
3 tablespoons rolled oats
1 tablespoon cornstarch or arrowroot powder
1/8 teaspoon dry mustard
1 1/2 teaspoon onion powder
1/2 teaspoon salt

1/8 teaspoon of liquid hickory smoke (if you want the smoky taste)

Place all ingredients in a blender or food processor and blend until completely smooth. Pour into a small saucepan and cook over medium heat, stirring constantly, until smooth and thick.

OR