Pan Pizza
Ingredients
Dough
- 200 g flour
- 1/2 - 1 tsp salt
- 2 tbsp oil vegetable or olive, either works
Yeast
- 100 ml lukewarm water
- 1 1/2 tsp active dry yeast
Additional
- 10 ml lukewarm water
Topping
- Tomato paste
- Oregano dry, a pinch or two
- Tarragon dry, a pinch or two
- Basil dry, a pinch or two
- Parsley flakes a pinch or two
- Canned beet slices drain, pat to dry, as needed
- Cherry tomatoes about 7-8, sliced
- 1/2 of a large purple Onion sliced
- 1 tbsp cooked black turtle beans
- Canned mushroom slices drain pat to dry, as needed
- 6 fresh basil leaves
Cheese
- 1/4 c raw cashew
- 1 c hot water
- 1/2 tsp nutritional yeast
- Salt to taste
- 1 tsp lemon juice fresh or store bought
- 2 1/2 tbsp tapioca flour
Instructions
- Bloom yeast in water
- Mix dry dough ingredients, make a well in center, pour in oil and yeast solution, knead
- If needed, add in the additional water
- Cover and let stand for an hour until doubled in size
- Brush a teflon pan (with lid) with oil
- Punch down dough and spread to fit the pan
- Poke dough with fork all over
- Spread tomato paste and sprinkle dry spices
- Start topping with veggies
- Drizzle cheese all over
- Cover pan with lid and cook pizza on low heat for at least 15 minutes (until you deem it's done) - cheese will resemble melted cheese once cooked through
Cheese
- Process everything into blender until smoot