Thin Crust Pizza with Homemade Veggie Sausage

vegan, nut-free (potentially)

Adapted from a recipe on www.layersofhappiness.com (crust) and on the Hidden Veggies (veggie sausage)

This ultra thin and crispy pizza crust comes together in just a few minutes. Load it up with your favorite toppings, and you'll be enjoying homemade pizza in under an hour!

Serves: 4-6 / Prep time: 30 min / Total time: 45 min

Ingredients:​
​FOR THE VEGGIE SAUSAGE:

• ¼ cup (59 g) boiling water
• 1 tbsp (16 g) soy sauce or tamari
• 1 tbsp (13 g) canola or mild tasting oil- for a richer flavor (optional)
• ½ tsp ground oregano
• ½ tsp fennel seeds
• 1/4 tsp (1.5 g) salt
• Dash of cayenne
• ½ cup (47 g) TVP (textured vegetable protein)*

FOR THE CRUST (makes enough for 2 pizzas):

• 3 cups (360 g) all-purpose flour
• 1 tsp (4 g) baking powder
• 1 tsp (6 g) salt
• 4 tsp (18 g) olive oil
• 2 tsp (14 g) light corn syrup
• 1 cup (240 g) water

OTHER RECOMMENDED TOPPINGS:

• 1/2 cup pizza sauce
• 1/2 cup vegan mozzarella cheese**
• 1/4 bell pepper, chopped
• 1/4 onion, chopped 
• 3-4 sliced mushrooms
• a few leaves fresh basil, chopped
• dried oregano, for sprinkling
• nutritional yeast, optional

Directions:​
MAKE THE VEGGIE SAUSAGE

1. boil the water
2. In a bowl, add soy sauce, oil, oregano, fennel seeds, cayenne, salt, and boiling water and stir well.
3. ​Add TVP, stir, and then let it sit for about 2 minutes before stirring it one more time. Set aside.

MAKE THE CRUST

1. Preheat oven to 450 degrees F. ​If using a pizza stone, place it in the oven to preheat. Line a pizza pan or baking sheet with parchment paper.
2. In a large bowl, combine flour, baking powder, salt, olive oil, corn syrup, and water.
3. Lightly flour hands and shape the dough into 2 balls. Transfer 1 ball to the parchment paper, then roll it out using a floured rolling pin (or wine bottle!) until paper thin. It doesn't have to be round! For a thicker edge, gently fold over the edge all around.

ASSEMBLE THE PIZZA

1. Brush a small amount of oil on the edge of the crust. Next, spread on 1/2 the sauce, followed by 1/2 of each of the other ingredients. Sprinkle 1/2 the veggie sausage on top along with a little nutritional yeast and extra oregano.
2. If using a pizza stone, transfer the pizza and paper onto the stone in the oven. Otherwise, just stick the pizza in the oven on the pizza pan/baking sheet.
3. Bake 12-15 minutes, until crust is golden brown and cheese is melted. Meanwhile, make the 2nd pizza on another sheet of parchment paper.
4. Allow to cool for a few minutes before slicing and serving.

*Textured vegetable protein (TVP) is a defatted soy flour product. It is quick to cook and has a protein content comparable to animal-based meats.

***Miyoko's Vegan Mozz melts beautifully and tastes amazing! Daiya and Follow Your Heart also make vegan shredded cheese, but I'd recommend only using a light dusting as these don't melt as well.