This pizza crust is made from the exact same dough recipe as the pizza pockets and in fact it would be easy to make one pizza and four pizza pockets out of the dough. The topping combinations for pizza seem endless, this picture is the pizza my son made topped with Diaya brand mozzarella shreds, tomato slices, green pepper slices and fresh rosemary. It was delicious! Don’t think that a cheese substitute is necessary, we’ve made lots of pizza without it and the pizza turns out great. But if you decide to use the Daiya “cheese” think of it as a new cheese, do not hold mozzarella up as some kind of standard to compare it against.
The tomatoes in the pizza sauce have plenty of the mineral chromium, which helps diabetics to keep their blood sugar level under control. Tomatoes have a fair amount of vitamin K and calcium, both of which help to strengthen and possibly repair bones and bone tissue. They are full of vitamin A which is good for keeping your hair strong and shiny, and its also good for your eyes, teeth, skin and bones.
Lycopene is considered somewhat of a natural miracle anti-oxidant that may help to stop the growth of cancer cells. And, interestingly enough, cooked tomatoes produce more lycopene than do raw tomatoes!
Adding the optional chipotle pepper powder into the pizza sauce can pack a big nutritional punch. Chipotle peppers contain capsaicin, the ingredient in peppers that holds the heat value. The higher the capsaicin level is, the hotter the pepper. Capsaicin improves digestion by coating the stomach walls to protect it against acids that can eat through the stomach wall or cause ulcers. It also helps relieve headaches and sinus symptoms. Adding chipotles to your diet helps clear the mucus in your nose. This is especially beneficial when suffering from the effects of a cold. They help to stimulate a secretion that clears away mucus.
PIZZA FOR HERBIVORES
For the crust:
1 1/3 cups water
2 T olive oil
1/2 t agave nectar
1 t instant yeast
4 cups whole wheat pastry flour
1 1/2 t Himalayan sea salt*
Mix water, olive oil, agave nectar, and yeast together. Combine the flour and salt in a mixer bowl, add the wet ingredients and knead until smooth and elastic, about 5 minutes. Baste with olive oil and let rise for about 1 hour. Divide in two and roll out two pizza crusts on pizza stones. Pre-bake at 425°F for 7 to 9 minutes.
For the sauce:
1 (15 oz.) can tomato sauce
1 1/2 t dried oregano
1/2 t garlic
1 1/2 t chipotle pepper powder (optional)
Mix the sauce ingredients together and allow to set briefly for flavors to blend. Spread on pizza crust. Top pizza with desired toppings. Bake at 425°F. for 15 to 20 minutes. Adding delicate toppings such in the last 5 minutes or so of baking giving it just barely enough time to warm through. Add fresh herbs such as basil leaves upon removing pizza from oven. ©Janice Moreland http://thekitchentwist.com
Peppers of all colors, sliced or chopped
Chopped green onions
Sliced olives, green or black
Sliced garlic cloves
Sun-dried tomato slices
Fresh or canned pineapple pieces
Thinly sliced tomatoes
Fresh basil or other fresh herbs
Thinly sliced eggplant rounds
Diaya brand mozzarella shreds