1 1/3 cupswarm water (between 100°-110°F, anything over 130°F kills the yeast)
2 1/4 tspinstant yeast (1 standard packet)
1 tbspgranulated sugar
2 tbspolive oil
3/4 tspsalt
3 cupsall-purpose unbleached flour
1/2 cupcauliflower powder
Sprinklecornmeal for dusting the pan
1 tspgarlic powder
Pinchof basil
Pinchof parsley
1/2 cuptomato powder
1 tbspolive oil
1 1/2 cupswater
1/2 tspgarlic powder
1 tspsugar
Pinchof salt
1/4 tspbaking soda
Pinchof basil
Pinchof parsley
1 tbspred bell pepper powder
1 1/2 tbspmushroom granules
1 1/2 cupscheese of your choice
Optionalother toppings


Combine warm water, yeast, granulated sugar and whisk together. cover, and allow to rest for 5 minutes.
Add olive oil, salt, cauliflower powder and flour to mixture. Mix by hand or use mixer on low speed for 2 minutes.
Put dough out onto a lightly floured surface. Knead for 3-4 minutes.
Place dough into a lightly greased bowl, turning to coat all sides in oil. Cover with plastic wrap & let rise for 90 minutes at room temperature.
Preheat oven to 475°F.
Lightly grease a baking sheet, and sprinkle lightly with cornmeal, set aside.
Punch down dough to remove the air bubbles. Divide dough in half, for each half flatten into a disc on a lightly floured surface.
Place on lightly greased pan and shape edge of dough to desired crust style. Stretch dough to 12 inches diameter.
Brush the top of dough lightly with olive oil, then season with garlic powder and seasonings.
Add sauce and spread evenly with the back of a large spoon.
Top with your favorite toppings and bake for 12-15 minutes.
Slice and serve immediately.

Homemade sauce instructions:

Combine dry ingredients in a bowl whisk until homogeneous.
In a saucepan add water and olive oil, bring to boil.
Reduce heat to low and slowly whisk in the dry ingredients.
Let cool before using to top pizza.

Yield two 12-inch pizzas, with 6 servings of vegetables per pizza.