The Best Vegan Homemade Wholemeal Pizza Base Ingredients
2 teaspoons dried yeast
15 oz water, heated to 120-130 F
1 teaspoon sugar
3 ¾ cups (640g) whole wheat flour plus more for kneading
pinch of salt

Tomato Sauce Ingredients
1 yellow onion
1-2 cloves garlic
1 can tomato purée (6 oz)
2 packages (of 400 g each) crushed or diced tomatoes
1 Tbsp honey or raw sugar
2 Tbsp balsamic vinegar or 1 Tbsp white vinegar
1 1/2-2 tsp salt
pepper
2 Tbsp dried oregano, thyme and/or basil

Topping suggestions

1 zucchini, sliced thin
1 eggplant, sliced thin
6 tomatoes, sliced
2 dl fresh basil or 1 Tbsp dried
Pitted black olives
Finely sliced red onions
Caramelized yellow onions
Arugula
Sliced button mushrooms
Sliced cremini mushrooms
Quartered artichoke hearts

Preparation
Before you start
Take the whole wheat four out of the freezer, measure out 640 g, and let the flour reach room temperature. (If the flour is cold when you start, the dough will not rise right.)

Make the dough (using a food processor or mixer with a dough hook)

• In the food processor bowl, mix flour, sugar, salt, and yeast together.
• Pour in hot water and knead for 5 minutes. (Use speed 2 for a KitchenAid mixer.)
• It should be easily rolled into a ball and should not stick to your hands or to the dough hook or bowl. If it is still too wet, add more flour. If it is still too dry add a little bit of water until you reach the desired consistency.
• Remove the dough hook and cover the bowl with a wet tea towel or plastic wrap and place in a warm place.
• Allow to rise for about 45 minutes until it has doubled in size. (This could be more or less depending on the temperature of the surroundings)

Make the tomato sauce

• Peel and finely chop the onion and garlic.
• Water sauté the onion and garlic without browning anything.
• Add the tomato purée, crushed or diced tomatoes, honey or raw sugar, vinegar, salt, and pepper.
• Let simmer for 15-20 minutes until the sauce has come together and has thickened. Season with the herbs and possibly more salt and pepper, after taste. Let the sauce cool while you bake out the dough.

Make the pizza bottoms

• Take off the tea towel or plastic wrap and use your fist to punch the air out of the dough. It should be very soft and airy.
• Lightly flour a surface. (Do not over-flour the surface or you will change the consistency of the dough)
• Add the dough to the surface and knead for another 1 to 2 minutes until it is smooth and elastic. At this point, the ball will reduce to its original size before the rising. (The dough should be able to be rolled into a ball without sticking to your hands or to the surface. If it starts to stick to your hands or to the surfaces, add a little bit more flour to the surface and knead again for a few seconds and then roll into a ball).
• Rip the dough ball into two even pieces and roll them into balls.
• Using a rolling pin or a glass, roll them out into pizza base shapes.
• Apply them to two non-stick 30cm diameter pizza trays and use your fingers to push the dough into the sides of the tray.
• Pre-bake the bases at 392 degrees Fahrenheit for 5 to 10 minutes until slightly browned on the bottom.

Assemble the pizza
Spread the tomato sauce on the bottoms, but leave a 1 1/2 cm wide edge uncovered.
Top with your choice of toppings and bake for another 10-15 minutes.