Here's a recipe for vegan pizza adapted from The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine, by local writer Dynise Balcavage (urbanvegan.net).
The goal is one large pizza to serve about 8, but you'll have plenty of leftover sauce.
SAUCE
6 tablespoons olive oil
1 bulb garlic, sliced (about 15 cloves)
1 medium onion, finely chopped
Fresh ground pepper
2 tablespoons dry red wine
40 ounces canned or packaged chopped tomatoes
2 tablespoons plus 1 teaspoon fresh basil, chopped
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1 to 1 1/2 teaspoons salt
1/4 teaspoon sugar
Vegetable stock (optional, to thin
sauce as needed)
1/8 to 1/4 teaspoon red pepper flakes (optional)
In a large soup pan, heat oil over medium low. Sauté onion until soft, about 5 minutes. Add freshly ground pepper, sliced garlic and hot-pepper flakes, if using. Sauté until garlic is soft, about another 5 minutes, being very careful not to burn.
Turn down heat or remove from heat and sprinkle with salt to draw out moisture if you find it browning too quickly.
Add red wine. Stir well. Add tomatoes, herbs, salt and sugar.
Cook uncovered on medium about 45 minutes to 1 hour. If sauce thickens too quickly or if you prefer a thinner sauce, add vegetable broth, about 1/4-cup at a time, until sauce reaches the desired consistency.
This recipe makes a large pot, enough for 1 1/2 pounds of pasta or a pan of lasagna - and more than enough for a pizza.
DOUGH
2 1/4 teaspoons dry yeast
1/2 teaspoon sugar
1 teaspoon sea salt
1 cup lukewarm water
3 to 3 3/4 cups flour
1 teaspoon plus 1 tablespoon
olive oil
1 teaspoon cornmeal
Brush a cookie sheet with about 1 teaspoon of olive oil and sprinkle with the cornmeal.
Remove the blade of a food processor and sprinkle yeast in the food processor cup. Pour the warm water over it and add the sugar. Stir well with a fork and let stand for about 5 or so minutes. It should start to bubble, foam and/or appear to "move" slightly. This is the water at work, waking up the dormant yeast.
Add about 1 cup of flour and the salt. Attach the blade and process briefly to mix. Slowly add the remaining flour, about a half-cup at a time, processing between additions. Stop adding flour when the dough starts to form a dough ball and sticks to the sides of the processor. At this point, let it rotate about 25 times in the food processor.
