Vegan Pizza Party: The Classic

This is supposed to be the year I learned to make delicious pizza without Daiya and mock meat but, eh, it’s cold and my brain is working at half speed. Need cheesy, bread-y pie. Minimal thinking. Makes two (generous!) personal-pan pizzas.
The crust:
(This is a Kitchenaid recipe but you don’t need a stand mixer)
1 tablespoon (or 1 packet) of yeast
1 cup warm water
dash of salt
2 teaspoons olive oil
3 1/2 cups of flour
•Disolve yeast in warm water in warmed bowl
•Add salt, olive oil, and 2 1/2 cups of flour. Mix on speed 2 with the dough hook for about a minute. *If you don’t have a stand mixer, mix well with your hands.
•Add remaining flour 1/2 cup at a time and knead on speed 2 for 2 minutes. *If you’re making this by hand, combine all the flour into your bowl then transfer to a lightly floured surface and knead for 5-7 minutes.
•Place in a greased bowl, turning to grease top, cover with a damp towel, and let rise in a warm place for about an hour
•Punch the dough down, divide in two, and form into balls.
•Brush pizza pan/cookie sheet/cast iron of choice with olive oil. Dust on a little cornmeal if you like.
•Stretch and form dough to fit your pan and/or be pizza-sized, add your toppings, and bake at 450°f for 15-20 minutes.

Easy red sauce:
1 15oz can of tomato sauce
1 6oz can of tomato paste
1 tablespoon of oregano
1 teaspoon of garlic powder
•Mix the sauce and paste, then mix in the oregano and garlic powder. Bam, done!

The toppings:
Endless possibilities! I went for the simplicity of Daiya mozzarella, Tofurkey pepperoni, and crispy kale (de-stem, shred, toss with a tiny bit of oil and salt, add to pizza for the last 5 minutes).

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