Ingredients:
Dough:
- 1 TB sugar
- 2 1/4 tsp yeast
- 1 cup warm water
- 1/2 cup almond milk
- 1/2 tsp salt
- 2 TB corn oil
- 1 cup All Purpose flour
- 3 cups Bread flour
- 3 TB corn oil (for greasing pans)
Sauce:
- 15 oz tomato sauce
- 1 tsp dried oregano
- 1/2 tsp dried marjoram
- 1/2 tsp dried basil
- 1/4 tsp garlic salt
- Daiya Mozzerella Cheese
- Toppings- we used Pepperoni, Broccoli and Black Olives
Pour yeast and sugar into the Kitchenaid and mix. Add water and let sit 5 minutes. Add milk, salt, oil and 2-3 cups flour, stir until dough forms. Switch to the dough hook and knead 10 minutes, adding flour to keep the dough soft, not sticky. Divide the dough into 3 balls. Pour a tablespoon of oil into each 9″ cake pan/ cast iron skillet and brush up the sides. Roll each ball of dough out into a circle, place in pan and cover with a plate. Place in a warm place and let rise for 1- 1 1/2 hours. Meanwhile, in small bowl add sauce and herbs. Let sit for 1 hour.
Preheat oven to 450. Spoon 2/3 cup sauce onto each crust. Top with cheese and your favorite toppings. I used pepperoni and broccoli. Cook about 15 minutes, until the crust is brown.
Adapted from a recipe here.