3 and 3/4 cups white whole wheat flour
2 Tablespoons of vital wheat gluten
In a measuring cup:
2 cups room temperature or slightly warm water
1 teaspoon of salt
1 Tablespoon instant yeast
1 Tablespoon of sugar
1 Tablespoon of extra virgin olive oil
Once the sugar and salt are dissolved, stir the liquid into the dry. You don't have to knead this dough. As you can see from the third picture, the dough will be fairly wet at this stage. And that's fine. Cover the bowl with plastic wrap and let the dough rise for a couple of hours in a draft free space in your kitchen.
To prep the dough, spread out two pieces of parchment paper. Split the dough in half. Oil your hands and take out one ball of dough, using your hands to press the dough out into a circle.
*Note: If you don't want to make two pizzas, simply store the other 1/2 of the dough in the refrigerator for another time. You can also freeze it. Simply take the dough out of the refrigerator a good 90 minutes before baking it off if you refrigerate it. You can shape it cold and let it proof during that 90 minutes. If you don't have a pizza stone, you can simply use a baking sheet or pizza pan.
Note, too, that the thickness is up to you--as the dough rests after spreading it out, it will poof up some, so keep that in mind.
*Note: Save the garlic top and the skin of the onion when you peel it. Put those in a freezer bag for the next time you want to make vegetable stock. See Renee's post on this here.
The mushroom pizza had roasted garlic, grilled onions, and sliced mushrooms, along with fresh torn basil. The eggplant pizza had roasted garlic, sliced roasted tomatoes, roasted pepper strips, grilled eggplant, grilled onions, and torn basil.
These would be great without any cheese because the eggplant and mushrooms with the grilled onions provide enough texture variety and flavor that you won't miss the cheese. If you want cheese, try a little gouda on the mushroom pizza and some garlic and herb goat cheese on the eggplant pizza before all was said and done. Feta would be a good choice, as would mozzarella. If you want vegan cheese, go for it. If you don't want to cook the basil, just tear some on top before serving. Either way, it will be delicious.