Vegan Pizza Margherita

Makes 4 personal size pizzas

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  teaspoon sugar
• 1  active dry yeast
• 1 1⁄2 cups water, 110 degrees F
• 3 1⁄2-4  cups white whole wheat flour, bread flour or 3 1⁄2-4  cups all-purpose flour
• 2  teaspoons kosher salt
• 2  tablespoons olive oil
• 2  teaspoons cornmeal
• 1  cup tomato sauce
• 1  minced garlic clove
• 1⁄4 cup fresh basil leaf
• 1  teaspoon  red chili pepper flakes
•  daiya cheese

Directions

1. Combine the water, yeast, and sugar in a glass bowl, and stir well.
2. Mix the flour and salt together in a mixing bowl.
3. Make a well in the center of the bowl and pour in the yeast water.
4. Stir well with a wooden spoon, and then knead the dough with your hands.
5. Place the dough ball into another mixing bowl coated in a light layer of olive oil.
6. Transfer the dough onto a floured workspace, and knead lightly to form the dough into a ball. Cover the mixing bowl with plastic wrap, or an equivalent to seal, and set aside for one hour to let the dough rise. Meanwhile prep your topping ingredients.
7. Once the dough has nearly tripled in size, remove it from the mixing bowl, and knead it into a ball again.
8. Cut the ball in half or quarter, and form them into smaller balls.
9. Place each ball onto a plate, and cover with a slightly damp and clean kitchen towel. Allow to set for 10 minutes.
10. Preheat oven to 500°.
11. Sprinkle some cornmeal onto a large baking sheet, press your pizza dough directly onto it (to prevent sticking), and flatten the dough into a thin pizza crust shape. The thinner the better.
12. Top with your pizza topping: sauce, of course, always goes first.
13. Bake for 10 minutes.
14. Serve immediately, and enjoy!