AfroVeganChick: Thin Crust Pepperoni & Benevolent Ba'con Pizza

Delicious vegan pizza topped with popular vegan favorites.

I'm always, always late for Vegan Pizza Day.
Well, here is something pleasing to make up for being tardy to the party-- five days late and on the first of a new month to be exact. Happy July!
This is my usual recipe for homemade pizza dough with the exception of substituting all purpose flour for whole wheat flour. I'll never get tired of making pizza dough. Since, I've yet returned to store bought. It's incredibly joyous relaxation process-- massaging the dough and working the ball in floured hands. Definitely a stress reliever. To make for a thinner crust, I cut the dough in half after rise and saved portion for a later recipe-- calzones or miniature pizza pockets. It's probably good for less than a week.
On top of the crust, Sweet Earth Foods Hickory Smoked Benevolent Ba'con adds a rich, charred flavor to traditional vegan pepperoni pizza and Daiya melts just right on tangy sweet tomato sauce.

Thin Crust Pepperoni & Benevolent Ba'con Pizza Ingredients and Preparation

Dough

1 cup warm water
2 teaspoon sugar
2 1/4 teaspoon active dry yeast
1 teaspoon salt
3 cup all purpose flour
1/4 cup olive oil
3 tablespoon nutritional yeast
2 teaspoon Italian seasoning
2 teaspoon garlic powder
1/4 teaspoon black pepper
pizza sauce (I used Newton's Own Marinara Sauce and yes, it's for spaghetti, but it was super good)
2 cup Daiya Mozzarella Style Shreds
Yves Vegan Veggie Pepperoni
4 strips Sweet Earth Foods Benevolent Bacon, cooked and chopped

Activate yeast in warm water and sugar. Let sit for five minutes.
Add salt.
Stir in flour one cup at a time.
Massage dough with olive oil, nutritional yeast, Italian seasoning, garlic powder, and black pepper. This should take ten to fifteen minutes.
In an oiled bowl (or just add oil to the bottom of your current bowl), add dough and seal with plastic. Leave it sitting, at room temperature, for an hour.