Instructions: DOUGH: Dissolve the yeast in water with the sugar & let proof. Mix in the other ingredients in order. When the dough holds together

(add more water or flour as necessary) turn out onto a floured board & knead until it is elastic & soft. Cover & let rest for about 40 minutes. Roll out as thin as you can without breaking the dough.

Place either on a 17" pizza pan or on a cookie sheet. Set aside.

PIZZA TOPPINGS: Saute the onion & garlic in the olive oil until the onions are translucent. Add the basil & bell peppers & saute for 5 minutes. Add the shredded tofu & cook 3 minutes or so. Add the parsley, tomatoes & olives. Remove from the heat. Spread the vegetables on the pizza crust & sprinkle with the nutritional yeast.

Bake for 5 to 10 minutes at 450F until the crust is golden & the vegetables are sizzling.

NOTE: The baking time is dependent upon how thick your crust is.

Also, you can use your favourite pizza crust too.

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