Chef Joeys Vegan Pizza Crust Recipes

CHEF JOEY'S POLENTA CRUST PIZZA

Steps:

• Preheat your oven to 450'F.
• Spray a 12 inch pizza pan with oil.
• Remove the polenta from its package and drain off the water. Cut it up in pieces and put into the food processor.
• Process the polenta. It will be crumbly. Add in the water, arrowroot flour, Italian herbs, garlic powder and 1/4 cup Romano cheese. Process again until a doughy mixture is obtained.
• Using a spatula, scoop the polenta onto the oiled pizza pan. Spray your hands with oil and pat the polenta into the pizza pan making sure you get it evenly as possible.
• Bake it in your preheated oven for 15 minutes.
• While its cooking, cut up your broccoli heads, scallion and pepper.
• When the polenta crust is done remove and top with the spaghetti sauce, tempeh, pepper, broccoli and scallions, cheeses and Italian herbs.
• Put back into the oven for 25 minutes.
• Remove when done, let stand for 5 minutes before serving.
• Bon Appetit!

CHEF JOEY'S VEGAN PIZZA CRUST

Steps:

• In the bowl of a food processor add the spelt, whole wheat, corn flours, sugar, herbs, baking powder and baking soda.
• Process these dry ingredients well, making sure all the ingredients are combined.
• Using a whisk, in a different bowl mix the yogurt and oil well. Add it through the feeding tube of the food processor until the dough forms a ball.
• The dough will be sticky. Turn out onto a well floured surface and knead for a few minutes until the dough is less sticky and easy to handle.
• Don't add too much more flour however, you don't want the dough to be tough.
• Put the dough into a bowl to rest and cover with a damp cloth for about 25 minutes.
• Oil the pizza pan with a little olive oil.
• In the meantime prepare your toppings.
• When the 25 minutes have passed press the dough onto the pizza pan.
• Add the toppings and bake at 400°F for 20-25 minutes. The edges of the dough should have risen and be a medium golden brown shade.
• Bon Appetit!