DOUGH: Dissolve the yeast in water with the sugar
and 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 and knead
until it is elastic and soft.
Cover and let rest for about 4 minutes.
Roll out as thin as you can without breaking the dough.
Place either on a 17 inch pizza pan or on a cookie sheet.
Set aside.
PIZZA TOPPINGS: Saute the onion and garlic in the
olive oil until the onions are translucent.
Add the basil and bell peppers and saute for 5 minutes.
Add the shredded tofu and cook 3 minutes or so.
Add the parsley, tomatoes and olives.
Remove from the heat.
Spread the vegetables on the pizza crust and sprinkle with the nutritional yeast.
Bake for 5 to 1 minutes at 45F until the crust is golden
and 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.
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