1/2cupdairy free mozzarella cheese, I like to process mine into very small pieces
1poundbaby Shiitake mushrooms, cleaned and sliced
1cupblack beans, drained and rinsed
2-3Roma tomatoes, diced small (you can use canned tomatoes)
favorite greens for sprinkling after baking, baby spinach, wild leek tops (that is what I used), romaine - chopped small
This will make two pizzas on two 9" x 13" baking sheets.
If you would like to make your pizza dough by hand, not in a bread machine, please see the recipe for Antipasto Pizza. If you would like to use a bread machine follow these directions.
Place the ingredients into the bread machines bread pan in order as listed below. If the pan has a paddle - make sure it is already in the pan.
/2 cups water
tablespoon maple syrup
tablespoons coconut oil (olive oil is good too)
/2 teaspoon salt
/4 cups bread flour
Firmly place the bread pan into the bread machine.
Plug into the outlet.
Select the DOUGH option. Press the start button. It depends on your machine but it will take about 90 minutes to finish.
While the pizza dough is working heath the oil in a saute pan over medium high heat.
Saute the mushrooms for about 15 minutes and then set aside until needed.
When the dough has finished remove the pan and scoop out the dough with your fingers onto a lightly floured surface.
Invert a large bowl over the dough and let rest for 10 minutes.
Divide the dough in half. Set one aside and keep covered with the bowl until you get to it. Spread a bit of coil on two pans and lightly sprinkle with cornmeal.
Pick up the one ball of dough and flatten it in your hands and carefully start flattening it out and stretching the dough in a round. Place on the prepared pan and start to push the dough out into the thickness and shape that you are looking for.
Start to layer your pizza with the ingredients.
Spread the pizza sauce over the bottom so that you can barely see the dough. Sprinkle with the non-dairy mozarella cheese. Sprinkle on the black beans and sauteed baby shiitake mushrooms. Spread around some of the diced tomatoes.
Bake at 425° for 20 minutes.
Repeat with the remaining dough for a second pizza or wrap the dough tightly and place in a freezer bag for future use.