You can double the recipe and use the extra dough to make breadsticks or flatbread. The dough can be refrigerated for up to 24 hours before baking.
To make this plant based, leave out cheese.
To make dough, dissolve yeast in warm water, let sit 5 minutes. Mix dry ingredients together. Add oil and water-yeast mixture. Knead for 10-15 minutes for best texture. An electric mixer is helpful, but not necessary.
Let dough rise for a minimum of 1 hour.
Heat oven to 450 F. Roll out dough on floured surface to 1/4-inch thickness. Place dough on baking sheet or pizza peel. Top with tomatoes, spinach, basil, oregano, garlic, sliced olives and crumbled feta cheese. Bake for 10-12 minutes, or until cheese melts and crust is crisp.
Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.
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