Tools: Measuring cups and spoons, mixing bowls, rubber spatula, rolling pin, 14” pizza pan, knife, cutting board
Servings: 10inch pizza
Wet Ingredients For Pizza Crust
1cupSilk Original soy milk
1tbsactive dry yeast
1tspguar gum or xanthum gum
Dry Ingredients For Pizza Crust
4ozwhite rice flour
4ozsweet rice flour
Pizza topping and sauce
1can6 oz tomato paste
8ozchopped peppersgreen, red, and/or yellow
3ozchopped red onion
2-½cupsvegan cheeseMexican Style GoVeggie brand is preferred
Freeze firm tofu for at least a couple hours. Thaw and then gently squeeze out excess water. Cut the tofu to ¼” thick slices. Toss with salt and paprika. Set aside.
In a mixing bowl, combine the warmed soymilk and water. Add yeast and sugar. Stir the mixture briefly and let it stand at room temperature until creamy (approximately 10 minutes). It should form a lot of foam on top, and the volume should be doubled. This step will allow the yeast to proof. Add guar gum and oil. In another mixing bowl, whisk together all dry ingredients. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula until just combined. The bread dough should be somewhat sticky at this point. Cover the mixing bowl with a lid and then set the dough in a warm place in the room to let it rise. Approximately 15 hours.
Transfer the dough onto a lightly floured surface. Knead until smooth. Lightly dust with white rice flour if necessary. When kneading the dough, make sure there is no excess dough on your palm. Clean your hands often to avoid this problem.
Preheat oven to 400 ºF. Lightly spray a pizza pan with oil and then lightly dust with white rice flour. Transfer the smooth dough onto the pizza pan and then roll with a rolling pin to form a large disk on the pizza pan. Lightly spray oil on top of the dough. Bake for 5 minutes.
Remove the pizza pan from the oven. Spoon the tomato paste into the center of the baked pizza crust and use the back of a spoon to spread it out to the edges. Pile on bell peppers, red onions, and tofu. Sprinkle the vegan cheese on top at the end.
Bake at 350 ºF for 15 to 20 minutes or until the bell peppers are soft.