YIELD: 24 6" PIZZAS
3¾ cups lukewarm water
6 packages dry yeast
2 Tbsps. honey
½ cup safflower oil
1 Tbsp. sea salt
7½ cups whole-wheat flour
2¼ to 3 cups soy flour
Vegetable-oil cooking spray, as needed
3 Tbsps. olive oil
1½ lbs. onions, diced
2 Tbsps. chopped garlic
8 cups sliced assorted wild mushrooms (shiitake, oyster, etc.)
2 Tbsps. chopped fresh thyme
1. For the pizza dough: Pour the water into a mixing bowl, add the yeast and stir until dissolved. Stir in honey, oil, salt and flours and mix with a large spoon until dough develops.
2. 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.)
3. Form the dough into a ball and place in an oiled bowl. Cover and let the dough rise in a warm place until it has risen about 50% in bulk, 45 to 60 minutes. (Dough can be refrigerated until ready to bake crusts.)
4. Punch down the dough and form into 24 even pieces. Roll each piece into a 6" circle. Spray lightly with cooking spray. Arrange the circles oiled side down on a baking sheet and let stand for 5 minutes. Prebake crusts at 400°F for 5 to 7 minutes. Remove from the oven and set aside.
5. In a sauté pan with olive oil, sauté the onion and garlic. Add mushrooms and sauté until soft. Season with fresh thyme.
6. Top prebaked crusts with onion-mushroom mixture and bake at 400°F for 8 to 10 minutes or until crusts are browned. Serve.
Recipe and photo: National Onion Association