Classic Vegan Pizza

Pizza Dough

• In a large mixing bowl, combine warm water, yeast, oil, and sugar. Let sit for 15 minutes while the yeast activates.
• Pour in flour, salt, garlic powder, parsley flakes, and oregano. Give a light mix.
• I make my dough in a stand mixer using the dough hook attachment on speed 3. Let mix (or knead by hand) for 10 minutes until the dough has formed into a smooth ball.
• Remove the dough from hook, lightly oil the bowl, and place the dough back in, coating it evenly in the oil.
• I preheat my oven on low, turn it off, and let some heat escape to create a warm place for the dough to rise. Make sure the oven isn't too hot for your bowl!
• Cover the dough, place in the oven to rise for 40 minutes to 1 hour.
• Punch the dough down, form into a ball again. Use the full batch to make a large pizza, or cut it in half and save some for later by refrigerating in an airtight container overnight.

Classic Vegan Pizza

• Preheat oven to 420, line a baking sheet with parchment paper.
• Press the dough into a square or circle, about 1/2" thick. For an even crust, poke light holes in the dough with a fork before topping. 
• Spread the pizza sauce, edge to edge over the dough. Brush the sauce lightly over the edges of the crust. This will turn crispy and dark when cooked. 
• Top with vegan cheese, sun-dried tomatoes, parm, and Italian seasoning.
• Bake at 420 for 15-18 minutes. Broil for 4 additional minutes to brown the crust and melt the cheese.  
• Cut into triangles, or squares, and enjoy.