I whipped this up for my BBQ sauce loving fiance the other night and it was awesome!  Whole wheat crust, caramelized onions, red peppers, garlic, BBQ sauce and Daiya mozzarella cheese.  We will certainly be having this again soon!

For the crust I grabbed the recipe from VegCooking

Crust

1 1/4 cups whole wheat flour
1/4 cup gluten flour
1/2 tsp. salt
1 Tbsp. fast-rising yeast
2/3 to 3/4 cup very hot tap water (about 130ºF)

• In a food processor fitted with metal “S” blade, combine flours, salt, and yeast. Pulse on and off to mix. With the machine running, pour hot water slowly through the feed tube. Stop adding water as the dough forms a ball.
• Turn off the machine and feel the dough. It should be sticky, stretchy, and quite moist. If the dough is dry, add an additional tablespoon of water; if the dough is water-logged, add flour as needed. Knead the dough for about 40 seconds. Transfer the dough to a well-floured board and let sit for 2 minutes. Then roll out to a diameter of 13 to 14 inches. Top the dough as desired and bake at 450ºF until the crust begins to brown.

Makes 1 14-inch crust

Toppings

Begin caramelizing an onion, red pepper and garlic prior to making the dough so they have time to cook.  Make the dough and roll it out.  Spread on BBQ sauce – keep it light – I put a little too much on – you don’t want to use anywhere close to the amount you’d use if it were pizza sauce.  Sprinkle on the veggies and Daiya vegan mozzarella and bake at 450 – I don’t remember how long I had it in there – it was over 20 minutes I’d say.

Enjoy!!!