Whole Wheat Pizza and Tomato and Cucumber Salad

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Make healthy whole wheat pizza from scratch. Serve with a simple arranged tomato and cucumber salad.

Ingredients

Pizza Crust

1 1/2 cups warm water

2 tsp yeast or one packet

1 T agave nectar (or other sweetener)

1 tsp salt

3-4 cups whole wheat flour

1/2 cup soy flour

1/4 cup oil plus 1 T for rising

Pizza Toppings

20 ounces pasta sauce

10-12 ounces of non-dairy shredded “cheese” – with no casein

Plus...

1 cup olives

4-5 mushrooms, sliced (about 1 cup)

1/2 cup bell pepper, sliced

2 cups spinach

10-12 leaves basil

1/2 cup yellow squash, sliced

Tomato and Cucumber Salad
(Serves 4)

2-3 plum tomatoes, sliced

4-5 inches of cucumber, sliced

1/4 cup parsley, minced

Sea salt

Olive oil

Preparation

For the Pizza Crust:

Dissolve yeast in water and agave nectar. Add oil, salt, soy flour and 1 cup flour. Mix. Add flour until dough pulls from side of bowl.

Turn out on counter top and knead, adding flour until it won’t absorb any more. Roll into a ball.

Pour about 1 tablespoon of oil into the mixing bowl: coat dough on all sides with oil; cover with towel and let it rise for about an hour; it will double in size.

Punch down the dough and place it on a cookie sheet. Flatten the dough, pushing it firmly but gently so as not to tear, until it fills the whole sheet. Make the edges just a little thicker so sauce won’t seep out.

Pre-heat the oven to 400 degrees.

The Pizza Toppings:

Spread the tomato sauce evenly over the dough. Sprinkle with 3/4 of the "cheese." Add your choice of vegetables. Add the remaining portion of "cheese" on top. Let the pizza sit for 10-15 minutes to give the crust a chance to rise a little more.

Place the pizza in the oven and bake for 30-40 minutes. The crust should be golden brown and the "cheese" melted. Let it set for 3-5 minutes, cut and serve.

For the Salad:

Slice the tomatoes and cucumbers. Arrange on a plate. Sprinkle parsley, salt and olive oil on top.

Recipe by
Karna Knapp