The reason this is not-quite-vegan is that there is dry milk in the crust and I sprinkled a little Parmesan cheese on the top. You could leave out the dry milk, and the Parmesan cheese, but it isn't as good.
3 cups whole wheat flour
1 1/2 teaspoon salt
1 1/2 T dry milk
1 1/2 T olive oil
1 1/2 T sugar
1 1/4 water
1 1/2 teaspoon dry yeast
The easiest way to make the crust is to add everything in a bread machine and process on the Pizza Crust setting. If you don't have a bread machine, heat the water to lukewarm. Add the sugar and yeast and let sit for 5 minutes. Meanwhile mix the flour, dry milk and salt. Add the flour mixture to the yeast mixture a cup at a time until most of the flour is incorporated. Turn onto a board and kneed in the remaining flour. Put in a oiled bowl, cover, and let rise in a warm place for 1/2 hour.
Toppings
1 eggplant, sliced thinly
8 oz mushrooms
1/2 cup onions
1/4 cup chopped bell pepper
Sliced zucchini, pealed and cubed carrots, parsnips or whatever other vegetable you have on hand.
1/4 cup Parmesan cheese
Preheat an oven to 400 degrees. Place the eggplant slices on a baking sheet. Bake 10 minutes, turning after 5 minutes. Set aside. Meanwhile cut carrots and parsnips into small cubes and thinly slice zucchini, then steam until soft (or use whatever other leftover vegetables you want) Chop the onions and bell pepper and slice the mushrooms. Saute onions, bell peppers, and mushrooms until softened.
Divide the crust dough into two balls, roll into circles (this recipe makes two large thin crust pizzas or two medium thick crust pizzas) and place in pizza pans. Pour 1/2 cup of your favorite spaghetti sauce on each one and spread evenly. Arrange the eggplant and zucchini slices. Sprinkle with the mushrooms, peppers, and onions and whatever other vegetables you want. Sprinkle 2 T of Parmesan cheese on each Pizza. Place in the oven (already heated to 400 degrees) and bake for 15 minutes or until the outside crust starts to brown.
Note: The most important toppings are the eggplant, onions, and mushrooms because of their umami flavors. The other toppings add color, variety, and a little sweetness, but are less important for the overall taste.
