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Vegan Mexi-Thin Crust Pizza
 For some time now I've been stalking the "soyrizo" at the grocery mart. Its something that I've found somewhat terrifying but really that's typically my feeling on all fake-out "products". I'm not the person who wants to eat the "not chicken" patty's, and I'm absolutely not a fan of grapples. Something simply is, or it isn't. In general things that are packed with chemicals or strange mystery ingredients are a no-no for me. I don't understand the concept of being a non-meat-eater who wants to replicate meat anymore than I understand the idea of wanting to eat a chemically modified apple that tastes like a grape. Maybe I'm just too close minded, maybe I've just never really been faced with the task at hand. I'm not really looking at it from the other side of the fence but often vegetarian options, especially frozen "non meats" are packed with un-natural mystery ingredients. Soyrizo is no exception but I finally had to give it a try. It seemed like a really good option for me, that is if it is edible.  I was skeptical, I was a bit scared but ultimately I really did love it. The calories and fat are ideal and it really tasted good, the texture was kind of strange but with this pizza there's absolutely no way it was noticeable. Since Riley's been on a pizza kick I've been making a ton of pizza lately. (I literally made pizza for lunch 4 days in a row) He of course wanted his plain cheese, but for me? I made yummy little thin crust pizza's with simply onion, soyrizo and a very thin crackery crust enriched with wheat germ. The crust was rolled out paper thin and once the pizza was baked it was practically transluscent. I topped it off with a wonderful homemade mango salsa and I enjoyed a reasonably lightweight delicious lunch. Absolutely satisfying and flavorful, it was incredible. Although hesitant I'm very glad I finally tried something a bit better for me. Wheat Germ Dough: This is enough dough for 4 or 5, 14" thin crust pizzas. 2 1/4 teaspoons instant yeast (or 1 package) 1 cup warm water (110 degrees, no hotter) 2 1/2 cups Un-bleached all purpose flour 1/2 cup wheat germ 1 teaspoon sea salt In a large bowl combine yeast and water. You can add a teaspoon or two of sugar if you'd like to really liven up the yeast. Sometimes I add 2 tablespoons of oil. Allow to rest until it bubbles, about 5 minutes.With a large spatula or spoon combine 1 cup of all purpose flour, wheat germ and salt. (you can also use a stand mixer with the bread hook attached) Stir to combine. Stir about 2-3 minutes. This will really get the gluten going. Stir in the remaining flour. Place on a clean surface dusted with flour. Knead the dough 5-10 minutes. (about 4-5 minutes with the stand mixer) Keep the dough moving to prevent sticking. Once the dough forms a smooth and springy ball place it in an oiled bowl. Allow to rest until doubled in size. Soyrizo Topping: This is enough filling for 2-3 pizzas depending on how much you want.1 package of soyrizo 2 medium onions sliced fresh cracked black pepper *water if necessary Bring a non stick skillet up to medium high heat. Spray with cooking spray and saute soyrizo. Add onion and stir. Add water to prevent sticking. Cook until the onions have softened and add water to thin the mixture to your desired consistency. It can be solid like a paste or thin and somewhat runny like a sauce.  Using a pizza screen allows for a perfectly browned and crisp thin crust pizza. Pizza Assembly- Preheat oven to 400 degrees. Take a portion of the dough (1/4 to 1/5) and place on a lightly floured surface. Using a heavy rolling pin (or wine bottle even) roll the dough as thin as you can get it. It should fit on a 12-14" baking sheet or pizza screen. Place rolled dough onto pizza screen or sheet pan and spread soyrizo mixture over top. Bake for 20-25 minutes or until perfectly browned and crisp. Serve warm with salsa or guacamole. 
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