Vegan Pizza Dough

I have tried a few pizza recipes and so far I think this is the best one! I like my pizza on a thin crust and this one is good that way, the edges are crispy and the inside nice and soft. I also added a 7 grain flour to it, I'm sure you can use a multi-grain or just use all unbleached flour, its all about what you prefer. With the added 7 grain flour it adds that extra goodness! Let me know what you think of it!

This pizza I will call, leek and arugula pizza. The pizza has leeks, sun-dried tomatoes, basil and arugula and I used daiya pepperjack style shreds cheese.

Pizza dough recipe:
2 tsp active dry yeast
1 teaspoon agave
1 cup warm water,
2 cups all-purpose flour & 1 cup 7 grain or multi-grain flour
1 teaspoon salt
1 tablespoon extra-virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and agave in 1/4 cup warm water (from the 1 cup of warm water).

In a large bowl, combine the flours and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water in the flour.

Mix with you hands until the entire mixture forms a ball. Turn the dough out onto a lightly floured surface. Knead by hand 3 to 5 minutes. The dough should be smooth and firm. Brush some oil all over the dough to keep it from drying out.

Cover the dough with a clean, damp towel and let it rise in a dry warm spot for about 2 hours. The dough should double in size. When dough ready, punch it lightly to remove air bubbles. On a flour surface knead a few more times, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minutes. At this point you can divide your pizza dough, half of it makes a med size pizza.

At this point you can start rolling out your dough on a flat floured surface to your desired thickness. I like my really thin. And then dress it up any way you like!