Hello and welcome to Freshly Served, the healthy
vegan cooking show.
Iím Heather and tonight we are making a barbeque
tempeh pizza.
Now Iíve made pizza before, we did Greek
last time and what I did was use a store bought
flat bread or pita bread and thatís definitely
an option its better than buying a frozen
pizza or a takeout pizza from a pizza place
but a friend of mine was disappointed that
I didnít show how to make your own pizza
crust because that is definitely the best
way to go.
First of all the ingredients are gonna be
fresh, theyíre gonna be coming right out
of your cupboard and mix them together.
Second of all you know exactly whatís going
in there.
You know there arenít any preservatives or
chemicals or anything like that and thirdly
it just taste really delicious.
So what youíre gonna do to start on your
pizza crust and its really easy so donít
be scared, turn on your oven.
Pizzas want a really high temperature, ok
a little high.
400 degrees is pretty good, the pizza in restaurant
is cooked really really hot.
I donít even know what temperature theyíre
doing that but hotter than our ovens will
go anyway.
Alright!
So weíre starting with some flour in a bowl
and what Iím gonna add is some yeast, something
like that and this is the traditional style
yeast.
You can buy them in a jar, you can buy them
in pockets, if you use pockets just use one
pocket.
Thereís also quick action yeast and that
is more of a flake than the granule.
Those are great too, either one will work
here.
Now food for yeast is sugar and Iím gonna
add some sugar here just to make the action
of the yeast go, itís not to make this sweet
but you canít leave it out otherwise your
yeast wonít have anything to eat and I donít
know about you but when I donít have anything
to eat I donít wanna do anything.
Iím gonna add a little bit of salt, thatís
to bring the flavors together and if you want
to do something really special you can add
some herbs to your pizza crust so rosemaryís
are really nice one or thyme.
They both come true really well in the crust.
So stir all those dried ingredients together
and what weíre gonna do is to make a well
in the center and if you have no idea what
that means Iíll show you.
You literally just make a whole in the middle
of your flour and what your gonna do is pour
your liquids into that hole and Iím gonna
start with a little bit of olive oil and about
a tablespoon or two is fine.
And then the rest of the liquid to make your
dough is gonna be water and the water to flour
ratio can change depending on what type of
flour you use.
Iím using whole wheat.
Use any type of whole grain flour you like,
brown rice flour works very well with pizza
crust as well.
But anyway you, you might not use exactly
the same ratio of water as I am so what you
do is add it and just kind of give it a stir
and as your stirring your gonna be able to
tell how wet this dough is gonna be.
And itís very easy to add more flour but
itís very difficult to add more water so
yeah Iíve used about three quarters of a
cup for my cup of flour and itís a bit wet
so Iím gonna need to grab some more flour
in order to make this a nice pizza dough.
At some point in the progression of your dough,
your spoon is not gonna cut it anymore and
thatís where the fun part starts.
Get some flour on your hands and then get
them right in there with the dough what youíre
looking for is that this dough is a nice soft
consistency.
It will probably be little bit sticky and
the way to get a really soft pizza dough is
to get your dough as with little flour as
possible in order that it doesnít stick to
your hands and thatís a very fine balancing
act that you need to come up with, little
practice and youíll be ñ youíll be fine.
But what you want to do is make sure your
pizza crust stays on the verge of sticking
to your hands and then anytime it does start
to stick you just take a little bit of flour,
sprinkle it on there and keep going.
Now kneading and Iíll take this out of the
bowl so you can see better.
Kneading is something that people are probably
familiar with the word but maybe you havenít
done it before.
What youíre gonna do is take your dough,
fold it in half, give it a press, turn it,
fold it, press.
Turn it, fold it, press!
Turn it, fold it, press!
You can see this bottom side is gonna start
to get sticky, get a little flour on there.
It doesnít hurt to have some flour on the
board, press, fold, turn.
Press, fold, turn.
Press, fold, turn!
The longer you knead the softer your dough
is gonna be and the better the yeast action
so you know get a little radio going, get
some TV in the background, get a glass of
wine and knead away.
Once you got your dough kneaded for about
five minutes that should be good.
It should be really nice, soft consistency
and not quite sticking to your hands but nice
and moist that is what you are looking for.
Ok!
Now if you ever notice on a pizza crust when
they have those little yellow bits on the
bottom?
What it is is cornmeal and what it does is
help the pizza not to stick to your baking
pan.
And you can do the same thing with millet.
I find it easier because I donít use cornmeal
very often so if I have some millet which
I tend to have on hand I just pop a little
bit in my coffee grinder and then it makes
a nice course millet flour.
So what your gonna do with that is just sprinkle
it on your baking sheet 
and then youíre going to form your dough
into your pizza crust and you can make one
massive pizza, you can make two medium size
pizzas, you can make four little mini pizzas,
whatever you like.
Phil and I like a really thin crust and all
you got to do I usually pull it apart a little
bit, I donít try any fancy like the pizza
chefs in movies and stuff but press it out,
you can use a rolling pin that sometimes helps.
Once you get it to a certain thinness, you
sometimes need some help.
Anyway form it to whatever shape you like
and then weíre gonna pop it in the oven once
the oven is heated and your gonna get them
going for about ten minutes just to get the
crust most of the way cooked and then weíll
gonna put the toppings on and finish it off.
So once your crust is in the oven youíve
got a little while to prepare your toppings
and what Iím using is for a barbeque pizza
Iíve got some tempeh, Iíve got tomato, red
pepper and Iíve got a bunch of fresh spinach.
Now Iím using a barbeque sauce that was given
to me for Christmas by Jane, thank you Jane
and Iíve included a recipe for a barbeque
sauce because I donít know how she did this,
she made a plum barbeque sauce that is spectacular
so if you have a good barbeque sauce recipe
go for it and all you do, chop up your veggies
and weíre getting ready to put it on top
of that pizza.
So you got your veggies and tempeh chopped
up and when youíre putting vegetables on
pizza itís no different from roasting vegetables
and when you roast vegetables in order to
protect them from drying out in the oven you
need to put a little bit of oil on them and
the best way to use the least amount of oil
possible is put them all in a bowl, drizzle
a little bit of olive oil on top there and
then get in with your hands and mix it like
that.
Sprinkle a little bit of salt on after you
get the oil to help them soften in the oven
and you will have some lovely soft vegetables
once your pizza is cooked.
Now our crust is out of the oven so just spread
a small amount of sauce on the pizza here
and then top it with your veggies and your
tempeh, put it back in the oven it takes about
twenty minutes for those vegetables to soften
up.
These are looking pretty awesome, theyíve
been in for twenty minutes, stuff are getting
nice and soft.
The barbeque sauce has run onto the baking
sheet a little bit which reminds me that parchment
paper is never a bad idea to line the baking
sheet with before you put it in the oven.
Healthy vegan barbeque tempeh pizza looks
delicious now that you know how to make your
own crust have fun and make up as many different
pizzas as you can think of.
