pizza twists Something Vegan Wheat Week

RECIPE
2/3 cup warm water
1 tsp. active dry yeast
2 cups all-purpose flour
1/2 tsp. salt
1 Tbsp. olive oil
1/2 Tbsp. Italian seasoning
1 tsp. garlic powder
1/4 cup vegan pizza sauce
2 oz. shredded vegan mozzarella (I used Daiya cutting board style)
2 oz. vegan pepperoni, cut into quarters (I used Yves)

Sprinkle the yeast over the water, and let it sit a few minutes (give it a little stir to make sure it dissolves). To a bowl, add flour, salt, and yeast mixture. Stir until the dough comes together. Turn onto a floured surface, and knead until smooth and elastic. Put into a greased bowl, cover and let it rise for 30 minutes. Preheat the oven to 400 degrees Fahrenheit. On a floured surface, or on parchment paper, roll the dough out into a long rectangle (about 20×10 inches). Brush with a little olive oil. Sprinkle with some of the Italian seasoning and garlic powder. Spread pizza sauce on the lower half of the rectangle. Top with vegan mozzarella, and vegan pepperoni. Fold the top half of the dough down over the lower half, and press to seal. Cut into 12 strips. Carefully twist each strip two times, and set on a lined baking pan. Brush with a little more olive oil, and sprinkle with more Italian seasoning, and garlic powder. Bake 15-20 minutes, or until golden. Serve with pizza sauce for dipping. Makes 12 pizza twists.

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