No-Yeast Vegan Pizza Crust with Pesto and a Farmers Market On Top

I love when my Mom comes to town.  Of course, I enjoy her company and the warm, nurturing energy that only Mama can radiate. I also happen to enjoy that her wallet radiates monetary energy in my general direction. Hey now...don't judge!  

I'm:

A) A Jew.

B) A Jew that doesn't want mom to buy her clothing, but rather fresh produce and a toaster oven.  

And my birthday was earlier this week.

So there.

I thought it would be a lovely way to start the day by going to the Santa Monica Sunday Farmers Market, and my mom spoiled my ass rotten with a bevy of fresh herbs and veggies.  I immediately set to work that afternoon creating some garlic pesto sauce so that she could experience my expanded culinary skills.

Unfortunately, I made too much pesto sauce.

Fortunately, I found a great use for it!

I wanted to make some home-made pizza, but I didn't have yeast and didn't want to go to the store.  I poked around on the interweb for a yeast-free crust recipe, but I was disappointed with the results.  I decided to just get crafty and invent my own. It was actually delicious, and I had very little fait that the dough recipe would work. I put the crust in the oven to bake up a bit before topping, and it actually had started to rise. 

So here it is, fellow Veg Heads...

No-Yeast Pizza Crust with Pesto And A Farmers Market On Top

Crust: Makes One 12 in. Pizza

• 2 Cups plus 1/8 cup Unbleached White Flour
• 1/4 Cup Extra Virgin Olive Oil 
• 5/6 Cup High Fat Soy Milk (that's 1/2+1/3 cup milk, and about 4g fat per serving)
• 1/4 Cup Cold Water
• 2 TBL Baking Powder
• 1/2 tsp. Salt
• 1/4 tsp. Sugar
  

Take all the ingredients except the extra 1/8 cup flour, and mix well in a bowl.  It will be pretty sticky, but the dough should actually have a element of elasticity to it.  Work in the remaining 1/8 cup flour.  You may need to add a little more/less based the humidity levels where you live.

Place the dough ball in the refrigerator for about 15 minutes.

Preheat the oven to 425 degrees.  Take your pizza pan, and oil it lightly.  Spread out the pizza dough to the edge of the pan, making sure that it's even in thickness.  You'll notice that no-yeast dough may tear a little easier, but it's easy to patch together.  Once spread out, brush with olive oil, and poke holes all over it with a fork.  

Place the dough in the oven for four minutes, then remove.  Add toppings, bake another 10-12 minutes and then feast!