Yield: 24 (6-inch pizzas) servings
3-3/4 cups Lukewarm water
6 packages Dry yeast
2 tablespoons Honey
1/2 cup Safflower oil
1 tablespoon Sea salt
7-1/2 cups Whole wheat flour
2-1/4 - 3 cups Soy flour
Onion-Wild Mushroom Topping:
1-1/2 pounds Onions, diced
2 tablespoons Garlic, chopped
3 tablespoons Olive oil
8 cups Assorted wild mushrooms, sliced (shiitake, oyster, etc.)
2 tablespoons Fresh thyme, chopped
For Pizza Dough: Pour water into mixing bowl, add yeast and stir until dissolved. Stir in honey, oil, salt, and flours and mix with a large spoon until a dough develops. Scrape the dough out onto a lightly floured surface and knead until a smooth elastic dough forms. Dust with flour if needed to prevent sticking. The dough should not be too stiff.
Form dough into a ball and place in an oiled bowl. Cover and let dough rise in a warm place until it has risen about 50% in bulk, about 45-60 minutes. (Dough can be refrigerated at this point until you are ready to bake crusts.)
Preheat oven to 400 degrees. Punch down dough and form into 24 even pieces. Roll each piece into a 6-inch circle. Spray lightly with cooking spray. Arrange the circles oiled side down on baking sheet and let stand 5 minutes. Prebake crusts 5-7 minutes. Remove from oven. Set aside.
For Onion-Wild Mushroom Topping: Saute onions and garlic in olive oil, add sliced mushrooms and saute until soft. Season with fresh thyme. Top prebaked crusts with onion-mushroom mixture and bake 8-10 minutes or until crusts are browned. Serve warm.
Per serving: About 241 cal, 11 g pro, 36 g carb, 7 g fat, 65 cal from fat, 0 mg chol, 300 mg sod, 7 g fiber.