2cupswhole spelt flourplus more for kneading/rolling out
1 1/2tablespoonsolive oilplus more for bowl
1 1/2tbspunsweetened non dairy milksoy, rice, almond
For the Veggie Pizza
1/4cupKale Pestolink to recipe above
4ouncesrice cheese mozzarella
2ouncesgoat cheeseoptional, can keep it vegan with just the rice cheese
1/2cupgreensspinach or kale
1/3cupchopped red pepper
2large cloves chopped garlic
drizzle of olive oil
For the Dough
Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes.
Mix the flour and salt in a stand mixer or food processor to blend.
Blend in the oil, soy milk, and honey.
With the mixer/machine running, add the yeast mixture and blend just until the dough forms.
If using a stand mixer use the dough hook and knead the dough for 1-2 minutes. If using a food processor, turn the dough out onto lightly floured surface and knead until smooth, about 1 minute.
Transfer the dough to a large oiled bowl and turn the dough to coat with the oil.
Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour.
Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
Prep the Pizza
Preheat oven to 400 degrees.
Spray a fry pan with a small amount of oil and saute the onion, pepper, garlic, and broccoli until just golden. Season with a pinch of sea salt and pepper while cooking. (This step is optional. You can put the veggies on raw. This step pulls a little more flavor out of the veggies.)
Assemble the Pizza
Spread pizza crust onto a 13"-16" pizza dish, depending how thick or thin you like your pizza.
Spread pesto on pizza crust.
Spread half of rice cheese onto pesto.
Spread onion, broccoli, peppers, and garlic.
Spread tomatoes and greens.
Top with goat cheese and rest of rice cheese.
Drizzle with slight amount of extra virgin olive oil and pinch of sea salt.
Bake at 400 degrees for 17-20 minutes or until light brown.