• Start to make the dough first and while it is rising prepare the veggies.

For the Crust:

• In a small bowl add 2 Tablespoons yeast to 1-½ cups warm water (110 degrees)
• Stir and set aside.
• In a large bowl add the flour, maple syrup, olive oil, and the prepared yeast mixture.
• Mix well and then turn out onto a lightly floured surface and gently knead into a smooth, firm ball.
• Oil a large bowl with a teaspoon of olive oil.
• Add the dough to the bowl and turn the dough all around to get the oil on the whole ball.
• Cover the bowl lightly with a clean towel and put it in a warm area to let it double in size, about 1 hour.
• This is a good time to prepare the toppings - while the dough is rising.
• When the rising time is done - turn the dough out onto a lightly floured surface and divide it into 4 equal pieces.
• These 4 balls will make 4 pizzas that are 8" to 10" in diameter. Depending how thick you like the crust. We like the thinner 10" pizza.
• Cover them all, again, with a clean kitchen towel and let them rest for 10 minutes.
• This is the point where you can freeze the balls or go ahead and make the four pizzas.

Prepare some of your toppings:

• If you used the Slow Cooker Caramelized Onions they should have been made in advance. Alternatively you can caramelize onions in a skillet.
• Roast the bell pepper according to these directions or use jarred roasted red bell peppers.
• Heat the oil in a skillet over medium high heat. Add the sliced mushrooms, turn down the heat to medium and saute about 10 to 15 minutes.
• One can (15 oz.) chickpeas, each bean is cut in half (it doesn't take long, they are pretty big)