1/2 tsp vegetable oil
1/2 tsp agave nectar
1/2 cup lukewarm water
1 packet Red Star yeast
1 1/2 cups all-purpose unbleached organic flour OR half all-purpose and half whole wheat flour
a few shakes of garlic powder
a few shakes of onion powder
tomato sauce
your favorite pizza toppings

In a bowl, stir together the oil, nectar and water. Sprinkle in the packet of yeast and set aside for 10 minutes. Meanwhile, preheat the oven to 450 degrees Fahrenheit.

Add the flour, garlic powder, and onion powder (and any other spices you would like in the crust) and stir well. It will get doughy. Add extra water or flour as needed to get a nice dough that does not stick too much and is not too dry. Keeping your hands wet helps to keep the dough from sticking to your hands.

Make the dough into a ball and punch it down. Be a violent vegan. Fold it in half and turn over. Keep kneading and punching it for about 5 minutes. Let the dough sit in a covered bowl on top of the heating oven for about 10 minutes.

Put the dough on a WELL-OILED (or sprayed) pizza pan or cookie sheet and spread it out. This takes a little effort to get it to spread without any holes. it stretches further than you would think. Add the sauce and toppings. Bake for 10-15 minutes until done (the center has a tough time cooking with a lot of toppings).

Topping suggestions: bell peppers, mushrooms, onions, olives, faux pepperoni, Gimme Lean, crumbled veggie burgers, faux bacon, Tofutti cheese slices (do not add until last 3 minutes of baking), Vegan Rella, nutritional yeast, red pepper flakes, crumbled felafel, spinach, chopped kale, pointy daggers, marinated tofu slices, crumbled bean curd, wheat germ, pineapple, sliced almonds, green clovers, or blue diamonds.