This pizza bread recipe is incredibly versatile and can be made with a tomato-based sauce and additional vegetables for an alternative flavor. For a vegan recipe, substitute the honey with 2 t. of organic unrefined cane sugar.
Makes three 12" loaves
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
- ¾ cup warm water
- 1 envelope active dry yeast
- 1 T. honey
- ¾ cup whole wheat pastry flour
- 1 ¼ cups white flour
- ¾ t. and 1 t. salt, plus more to taste
- 3 T. and 1 ½ T. olive oil, divided
- 1 medium-sized bulb garlic
- ½ cup nutritional yeast
- ¼ cup soymilk powder
- 1 T. cornstarch
- ½ cup dairy-free soy mayonnaise
- 1 cup plus 2 T. plain unsweetened soymilk, divided
1. Make the sponge. In a medium-sized mixing bowl, gently combine the warm water, yeast and honey. Allow the mixture to set for about 5 minutes or until bubbles form on the surface. (This ensures that you, indeed, have an "active" packet of yeast.)Add the whole wheat pastry flour, mixing with a wooden spoon until well combined. Cover and let rest in a warm place for 30 minutes.
2. Preheat the oven to 400 F. Wrap the bulb of garlic in foil and set aside. Line a large baking sheet with parchment.
3. To the sponge, add in the white flour, salt and 1 ½ T. of the olive oil, mixing until forming a soft, but not sticky, dough. (Your dough should pull away from the sides of the bowl and should not "tear" or stick to your hands. If this is the case, add more white flour in small increments until your dough no longer sticks to your hands when you push down on it.)
4. On a dry (not floured) countertop, turn out the dough and knead until elastic, about 5 to 7 minutes. Add flour in small increments as needed, taking care so as not to dry out your dough. Place dough in a well-oiled bowl, turning once to coat, and cover. Place bowl in a warm place and let rise until doubled in bulk, about 1 hour.
5. While dough is rising, place the prepared garlic bulb in the oven and let roast for 1 hour. Remove from the oven and remove the foil. Carefully, squeeze remove the skin from the garlic bulb, squeezing the soft roasted garlic from each of the cloves into a small bowl. Mix in 1 T. olive oil and mash with a fork. Set aside until ready to assemble the loaves.
6. Meanwhile, make the cheese sauce. In a small bowl, combine the nutritional yeast, soymilk powder and cornstarch. Set aside.
7. In a medium-sized bowl, combine 2 T. of the remaining oil, soy mayonnaise and 1 cup soymilk, whisking until well combined. Add the dry ingredients and 1 t. salt to the mixture, whisking until lumps are dissolved (a few lumps will still remain but will dissolve while cooking).
8. In a heavy-bottomed skillet over medium heat, heat the sauce mixture, stirring constantly until desired consistency. Salt to taste.
9. Assemble the loaves. Punch down the dough and divide into three portions. Roll out each portion, one at a time, to a rectangle about ¼" thick. Spread 1/3 of the roasted garlic mixture onto each of the loaves, followed by 1/3 of the cheese sauce, leaving a 1" margin on all sides.
10. Place the rectangle so that it is horizontal, with one of the long sides nearest you. Roll the dough to the opposite side and place the loaf seam-size down on the prepared baking sheet. Repeat with remaining loaves.
11. Lightly brush each of the loaves with the remaining 2 T. soymilk and sprinkle generously with salt. Bake for about 30 minutes, or until loaves are golden brown. Serve warm.