Sourdough Pizza With Homemade ‘Pepperoni’
[Vegan]

To Make the Sourdough Crust:

1. Mix the first four ingredients together, then slowly add flour until you get a soft, pliable dough. Cover it with plastic wrap and let it sit at room temperature for as long as it needs to at least double. This may be upwards of 24 hours depending on your environment. Let it go about 4 hours, punch it down, fold it over a few times, and stick it in the refrigerator for at least 10 hours, but for as long as a week. Flavor and texture build with time.
2. When you're ready for it, work this recipe into two halves on a floured board; cover them with delicious veggies as you see fit.
3. Bake for 13-15 minutes at 475°F, or as high as your oven will go.

To Make the Pepperoni Sausages:

1. Mix the spices together and set aside.
2. Pan fry the onion and garlic in olive oil until starting to get brown. Set aside to cool.
3. Mash the beans and tofu with a potato masher or pulse in the food processor, but leave lots of whole beans and chunks. Mix the spices in with the beans, and add the remainder of the sausage ingredients. Mix together well before adding the cooled veggies.
4. Steam the sausages in foil. Once the sausages are done, allow them to cool in the fridge.
5.  Slice them thin and fry them up in a hot skillet with olive oil and assorted spices.
6. Add on top of your pizza as you see fit.