DOUGH: Dissolve the yeast in water with the sugar & let proof. Mix in the other ingredients in order. When the dough holds together (add more water or flour as necessary) turn out onto a floured board & knead until it is elastic & soft. Cover & let rest for about 40 minutes. Roll out as thin as you can without breaking the dough. Place either on a 17" pizza pan or on a cookie sheet. Set aside. PIZZA TOPPINGS: Saute the onion & garlic in the olive oil until the onions are translucent. Add the basil & bell peppers & saute for 5 minutes. Add the shredded tofu & cook 3 minutes or so. Add the parsley, tomatoes & olives. Remove from the heat. Spread the vegetables on the pizza crust & sprinkle with the nutritional yeast. Bake for 5 to 10 minutes at 450F until the crust is golden & the vegetables are sizzling. NOTE: The baking time is dependent upon how thick your crust is. Also, you can use your favourite pizza crust too. Recipe by Mark Satterly File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Pizza (1457g)|
|Recipe Makes: 1 Pizza|
|Calories from Fat: 126 (13%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 38.7mg||1 %|
|Potassium 1641.2mg||43 %|
|Total Carbohydrate 182.1g||54 %|
|Dietary Fiber 15.9g||64 %|
|Sugars, other 166.2g|
|Protein 33.4g||48 %|
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Calories per serving: 974
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