- 3⁄4 cup almond milk, homemade or store-bought
- 1-1⁄2 teaspoons grapeseed oil, plus more for bowl
- 1-1⁄2 teaspoons organic cane sugar
- 1 cup white whole-wheat flour, plus more for kneading
- 1 (1⁄4-ounce) package rapid rise dry yeast
- 1⁄2 teaspoon sea salt
- 3⁄4 cup whole-wheat flour
- 2 tablespoons grapeseed oil
- 4 cups sliced mixed wild mushrooms
- 1 teaspoon fresh lemon juice
- Sea salt and freshly ground black pepper
- 1⁄2 cup hummus, homemade or store-bought
- 2 cups loosely packed baby arugula
- 3⁄4 cup sliced cherry tomatoes
- For the dough, heat the almond milk and oil in a small saucepan set over medium heat until it just begins to simmer. Remove the pan from the heat and set aside.
- In the bowl of a food processor, pulse the sugar until it is finely ground. Add the white whole-wheat flour, yeast, and salt and pulse two or three times to combine. With the machine running, slowly pour the hot almond milk through the feed tube. Add the whole-wheat flour 1/4 cup at a time, pulsing until the dough pulls away from the sides of the bowl.
- Transfer the dough to a floured work surface. Knead for 4 to 5 minutes, and then shape into a ball. Put the dough in a large oiled bowl and cover loosely with plastic wrap. Let it rise in a warm place until doubled, 1 to 1-1/2 hours.
- Preheat the oven to 425 degrees F. Dust 2 baking sheets lightly with flour and set aside.
- Punch down the dough and divide it into 4 equal pieces. Lightly dust a cutting board with flour and roll each piece out into a circle that is 1/8 inch think. Transfer 2 crusts to each of the prepared baking sheets and prick the surfaces all over with a fork. Let rest for 10 minutes.
- Bake the crusts until golden brown, 12 to 15 minutes. Set aside.
- For the toppings, heat the oil in a large skillet set over medium-high heat. Add the mushrooms and cook, stirring, until golden, about 4 minutes. Remove the pan from the heat and stir in the lemon juice and season to taste with salt and pepper.
- Assemble to pizzas by spreading the hummus over the crusts and arranging the arugula, mushrooms, and tomatoes on top. Serve immediately.
Recipes from Pure Food• Marinated Haricots Verts Recipe with Cherry Pasta Salad • Grilled Garlic & Summer Squash Skewers Recipe with Chimichurri
This recipe has been reprinted with permission from Pure Food: Eat Clean with Seasonal, Plant-Based Recipes by Veronica Bosgraaf and published by Clarkson Potter, 2015. Purchase this book from our store: Pure Food.
Bring more whole, real ingredients into your kitchen and replace processed foods with Pure Food (Clarkson Potter, 2015) from Veronica Bosgraaf, founder of the Pure Bar. This cookbook offers seasonal recipes and tips for “cleaning” your kitchen and lifestyle. The following recipe for hummus pizza is perfect for busy summer weekends.
This book can be purchased from the Mother Earth Living store: Pure Food.
There are so many things you can do with a good pizza crust. I have to admit that there is this amazing little Italian deli a few miles from my house that sells pizza dough, and I sometimes stop in on the way home and buy a bag or two to make for dinner. But it is easy to make your own crust, too. The fun part of pizza making is getting creative with toppings, using whatever we have in the house. We have been putting hummus on our pizza crust for quite some time. On top of the hummus, you can put any greens you have. Sometimes I use watercress or baby spinach for the kids because they are milder, though I love to use fresh spring baby arugula. The sautéed mushrooms add a great texture and pop of flavor.