• For the Dough:
  • 2 1/2 cups flour
  • 1 tablespoon yeast
  • 1 tablespoon vegan sugar
  • 2 teasp. salt
  • 3 tablespoon olive oil
  • 1 cup warm water
  • For the Topping:
  • one minced bazil leaf and a pinch of sea salt
  • 1 or 2 pureed fresh tomatoes (or use a small can of pureed tomatoes, about 6 oz.)
  • 4 tablespoon olive oil
  • 1 clove minced garlic


Mix the topping ingredients together as best as you can and let it sit while you do the dough. Then in another bowl, mix the other stuff, until the dough is smooth and elastic, about 10 minutes. You can do it by hand, or with a mixer and dough hook. Let the dough sit for 10 minues, then press and stretch it out on an oiled pizza pan or cookie sheet. Stir the topping, and brush it on the top of the dough pretty thickly. (You should use about a third of the topping, or more). Sprinkle a little sea salt on the whole thing, and bake it in a medium (375 degree)oven till set and golden brown on the bottom. Cut into pieces, and serve warm with the leftover topping to dip you slices into.

Serves: 6