Yield
8 servings

How to Make It

Step 1

Stir together yeast and warm water in a large bowl; let stand 5 minutes.

Step 2

Add 1 teaspoon olive oil, 1 cup flour, wheat gluten, and 1 1/2 teaspoons sea salt; beat at medium speed with an electric mixer until well blended. Gradually stir in enough remaining flour to make a soft dough.

Step 3

Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top.

Step 4

Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down. Knead pumpkin seeds into dough. Lightly grease hands, and pat dough evenly into a lightly greased 14-inch pizza pan. Arrange red and yellow tomato slices overlapping on top of dough.

Step 5

Combine oregano, 1/4 teaspoon sea salt, and pepper; sprinkle over tomato. Sprinkle evenly with cheese, and drizzle with 2 tablespoons olive oil.

Step 6

Bake at 400° for 35 minutes or until bottom of crust is browned. Let cool slightly; cut into wedges.

Step 7

*Wheat gluten can be found in the grocery store's baking section or in health-food

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