Veggie Pizza on Rosemary Beer Crust

The Pizza Dough

1 12oz. Beer of choice
3 C. Self-Rising Flour
1 tsp. Rosemary
Corn Meal for the bottom of the crust

Mix beer, flour, and rosemary together in a bowl and cover while you prep the rest of your ingredients. You may need to use a little additional flour as you knead the dough to get the proper consistency. You do not want the dough to be sticky; you want it to be moldable, but substantial in your hands in that it doesn't sag heavily through your fingers as you hold the dough. It is up to you what type of surface you wish to bake your pizza, but I don't recommend a vessel with holes, or baking the pizza directly on the oven rack. A pizza stone would work fine. I used a cookie sheet. Sprinkle corn meal on surface of the vessel before spreading the dough with your fingers to the desired thickness. Again, add flour as necessary.

The Toppings: Anything goes

This pizza has:
1 Jar Pizza Sauce (or make your own)
Chunks of Garlic Cloves
Red Onion
Mushrooms
Green, Red, and Yellow Bell Peppers
Jalapeño Pepper
Tomato
Pineapple
1/2 Daiya Vegan Cheese


Preheat oven to 400 degrees. Spread jar of pizza sauce over dough. Layer ingredients in any order. Bake in oven for 30 minutes.


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