Thai Veggie Pizza

        

Crust:
1 (.25 oz) package active dry yeast
1 t. cane sugar
1 C. warm water (110 degrees)

1 C. whole wheat pastry flour

1 1/2 C. flour

2 T. olive oil

1 t. salt

Toppings:

1/2 C. peanut butter

1 T. rice vinegar

1 t. ginger, grated

1 garlic clove, minced

1 T. brown sugar

1 t. red pepper flakes

1/4 C. water

3 button mushrooms, thinly sliced

1/2 red pepper, diced

1 small head broccoli, sliced

1/2 C. shredded mozzarella cheese
1/4 C. raw cashew pieces

2 green onions, sliced

Directions:

Preheat oven to 450 degrees.

In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Stir in flour, salt and oil. Mix until smooth.  

Let rest for 5 minutes. 

Turn dough onto a lightly floured surface and pat or roll into a round crust.  Transfer crust to a lightly greased pizza pan.
Bake in oven for 10 minutes.
Make the sauce by mixing the peanut butter, rice vinegar, ginger, garlic, brown sugar, red pepper flakes and water.  
After the crust has baked for 10 minutes, spread the sauce on it. 
Put the mushrooms, red pepper, broccoli, cashews and cheese on top.
Bake the pizza another 10 minutes.
Add green peppers to pizza.
Enjoy!