Ingredients for crust:
1 cup unbleached flour
1/2 cup organic whole wheat flour
1/2 teaspoon salt
1/2 tablespoon non-aluminum baking powder
1/2 cup organic silken tofu
1/4 cup organic sour cream (vegetarian)
2 tablespoons organic soy milk
1/4 cup cold-pressed virgin olive oil
Ingredients for the filling:
2 cups sliced leeks
1 tablespoon cold-pressed olive oil
2 cups mushrooms, sliced
1/2 teaspoon salt
3/4 cup soy sour cream, vegetarian, organic
1/2 cup chives, chopped
1/4 cup parsley, chopped
Directions:
In a bowl, mix flours, salt, and baking powder. Set aside.
Blend the tofu, sour cream, milk, and olive oil till very smooth
Pour the cream over the flour mixture, and mix very gently.
Pour the dough over a floured surface
Roll out the dough, wrap it in plastic, and put it in the fridge for 20 minutes.
Meanwhile, sauté the leeks in olive oil till soft.
Add mushrooms and season with salt. Cook for 3 minutes.
Put sauted mixture into a bowl, and add sour cream, chives, and parsley.
Roll the dough onto the pizza pan, making the edge of the dough hang over the pan edge about 1″. Spread the filling over the dough, but don’t go to the edge of the pizza pan. Instead, lift the crust up and lay it over the filling. Or form the crust like a regular pizza crust with toppings.
Bake for 30 minutes at 350 F or till golden brown.
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