2 1/4 Cups Whole Wheat Flour
1 TBSP Each: Flax Seed Meal & Nutritional Yeast
1 TSP Each: Baking Powder, Onion Powder, Rosemary & Garlic Powder
1 TBSP Each: Oregano & Basil
1/2 TSP Each: Thyme & Baking Soda
2 TBSP Each: Tahini & Black Strap Molasses
1 Clove Garlic crushed
3/4 CUP apple sauce
1/2 Cup plant yogurt (I use almond yogurt usually)
8g Active Dry Yeast prepared as the package indicates
3 TBSP Tomato Paste, Tomato Sauce or Pizza Sauce
1/2 cup of your favorite pizza toppings diced or sliced very small – onions, sweet peppers, kale, crushed pineapple, coconut bacon, sesame seeds, fresh basil, tomatoes, mushroom, olives, cilantro, spinach….
Preheat the oven to 400°F. Line a regular size muffin tin with parchment paper baking cups.
In a large bowl, mix the dry ingredients first then the wet ones. Mix well until dough like batter forms. The batter/dough is fairly dense.
Spoon into muffin tins. Sprinkle with your diced toppings and additional Nutritional yeast if desired. Let rise for 10 minutes.
Bake 18-20 minutes. Serve warm or let cool. A side of pizza sauce to dip in is fantastic with these.
Keep in an air tight container in the fridge for 5 days or in the freezer for 3 weeks.