thin crust vegan pizza

tomato sauce:
(enough for 2 pizzas)

saute 1 Tbsp olive oil in pan over med hight heat. add 3 cloves garlic.

add:
1 28 oz can La Fede Italian Style Jersey Grown crushed tomatoes (or whichever brand you prefer)
1 6 oz can tomato paste (i used Cento and found it to be tasty)
pinch salt
herbs (fresh basil, dried rosemary, oregano, parsley, sage)
2 cloves garlic


dough:
makes one medium, thin crust pie

combine:
2 tsp (half packet) active dry yeast with 3/4 cup warm water

let stand 10 minutes. then add 1 Tbsp sugar.

combine:
2 C. flour (i use 1 C. whole grain flour, 1 C. unbleached all purpose)
1/2 tsp salt
1 1/2 Tbsp olive oil

add yeast mixture and oil to dry ingredients. combine using a wooden spoon. lightly flour counter top and hands and knead dough about 10 minutes. dough is ready when it is smooth and elastic. (i learned how to knead by watching this video). form a ball. turn oven on 400. place ball in oven on baking sheet and allow to sit until oven reaches 250. remove dough ball and roll out to fit oiled baking sheet or pizza pan.

heat 15-20 minutes, or until golden brown. remove and allow to cool. brush olive oil on the edges (optional), add toppings (sauce and veggies) and bake another 10 minutes on 450. (my pizza is topped with canned artichoke hearts and black olives)