GREEN PIZZA—Lynne Snyder

I served this to the Young Women in our ward one time--actually I had them all at my house and we made this from scratch. They all looked at me like I was nuts when I handed them the bottle of Dr. Bonner's seasoning. When they tasted it their eyes widened and one tactless girl said, "This is really good," in such a way that I knew she thought it was going to be awful. It reminded me of a time when a Primary child looked at the wedding picture of her teacher--the teacher had brought the picture as part of her lesson about families--and the child said, "Wow, you used to be pretty." So much for tack among little people. Or the Young Women either.

6 cups flour (Sometimes I have used 4 cups spelt and 2 cups white but mostly I use just white. I should start making it with half whole wheat flour)
½ cup whole wheat flour (optional, when I use spelt I omit this)
1 Tbs. yeast
2 tsp. salt
½ tsp sugar (optional)
3 cups warm water (add more as needed)
Olive oil
Dr. Bonner's Balanced Mineral Seasoning (Buy at Health Food Store)*

Mix dry ingredients well then add the water until you have a nice soft dough. Press on 2 lightly greased cookie sheets. Brush generously with olive oil and sprinkle heavily with Dr. Bonner’s Balanced Mineral Seasoning

Top with:
Mozzarella cheese of your choice, vegan or otherwise
chopped green onions
sliced tomatoes (Roma work best)
green olives, sliced
sliced zucchini (optional)
pepperoncini (banana peppers), sliced
vegan pepperoni (optional—I don’t use this)

Bake 450 degrees for 20 minutes or until light brown on the bottom of the crust. 

*October 2015--This product is no longer made. I am so sad. This was a wonderful product but the family no longer thinks it is cost effective so...poof, it's gone. I have searched and searched for a replacement. None.