Serves: 5
Total Calories: 169
Yield: 12 inch round

2 to 3 tablespoons cornmeal
1/2 cup warm water
2 tablespoons olive oil
2 teaspoons dry active yeast
1 teaspoon Sucanat
1/4 teaspoon sea salt
1 tablespoon vital wheat gluten
1 to 1 1/4 cup whole wheat flour

1. Oil a 12-inch-round pizza pan (or 10-x-15-inch baking sheet) and sprinkle with cornmeal.
2. Place the water, oil, yeast, Sucanat, and salt in a medium mixing bowl. Stir and let sit a few minutes until the yeast dissolves.
3. Add the vital wheat gluten and 1 cup of the flour to the yeast mixture and stir with a wooden spoon. Turn it onto a floured surface and knead in the remaining flour to form a soft, slightly sticky dough. Knead for 5 minutes, shape into a ball, and let rest for 5 minutes.
4. Transfer the dough to the prepared baking sheet and press it over the surface with your hands. Flatten it further with a rolling pin.
5. The dough is now ready for the desired topping and to be baked according to the recipe.

FOR A THICK PIZZA CRUST . . .
Use the dough for Rosemary and Garlic Focaccia.

Nutritional Facts:

Serves: 5
Total Calories: 169
Calories from Fat: 49

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Whole Wheat Noodles
Vegan Lasagna
Making Homemade Pasta
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Penne with Black Olives and Rose Sauce
Fettuccine with Porcini Wine Sauce
Pasta with Black Beans
Pasta with Spinach and Red Pepper Sauce
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Lazy Guy's Favorite Spaghetti
Fettuccine with Ratatouille
Chili Mac
Sauteed Eggplant over Fettuccine
Udon Noodles with Asparagus
Cold Japanese Noodles with Tofu
Macaroni and Vegetable Casserole
Whole Wheat Pizza Crust
Louise's Onion Pizza
Porcini Pizza
Mmmm, Pizza
Artichoke and Tomato Pizza
Tempeh Pizza
Eggplant and Sun Dried Tomato Pizza
Who Doesn't Love Pizza?