Vegan Stuffed Crust Pizza With Fauxmage

Pizza Dough

1. In a large mixing bowl combine warm water, yeast, sugar, and oil. Let sit for about 10 minutes while the yeast activates.
2. Mix in flour, salt, garlic powder, Italian seasoning, oregano, and parsley flakes.
3. Mix until a ball starts to form, knead for about 5 minutes.
4. Grease the mixing bowl with a bit of oil, place the dough back in the bowl.
5. Cover and let rise in a warm place for 1-2 hours, or until it has doubled in size.*
6. Uncover the dough, punch it down, then knead it back into a ball.**

Stuffed Crust

1. Cut the dough in half to make two medium pizzas, or use the full ball for a large pizza. Line a baking sheet with parchment paper and sprinkle with cornmeal. Spread the dough out into a thin circle with a rolling pin or your hands. Make sure the crust is thin around the edges to make it easy to fold over.
2. Spread a ring of cream cheese around the edge of the pizza. Fold the crust over the cream cheese and gently press it into the base of the pizza.
3. Top pizza crust with pizza sauce, cheese shreds, and other desired toppings. We used banana peppers and pineapple.
4. Spread the butter over the stuffed crust. I prepare my pizza on the stovetop while the oven is preheating so it tends to melt pretty well. Sprinkle the garlic powder and parsley flakes over the crust.
5. Bake at 425 for 25 minutes, or until the crust is golden brown and the cheese is melty. I broil mine for a few minutes near the end to melt the cheese more!
6. Let pizza cool for a few minutes, then cut into 8 slices!