Step 1

In a large mixing bowl take the instant yeast, sugar and lukewarm water.

Step 2

Stir and let the mixture sit at room temperature for 10 to 15 mins till it becomes frothy,

Step 3

Add one cup flour, salt, olive oil to the frothy yeast mixture.

Step 4

Mix well. Add another cup of flour and mix again. The mixture becomes sticky.

Step 5

Add the last cup of flour and continue to stir.

Step 6

Knead the dough into a smooth, springy ball. Apply some olive oil all over the dough.

Step 7

Cover loosely and keep in a large bowl at room temperature for 45 minutes to 1 hour.

Step 8

The dough will double up and nicely leaven.

Step 9

Crush or make a smooth puree of the tomatoes in a blender.

Step 10

Heat olive oil. Fry the minced garlic for some seconds. Add the tomato puree. Mix and let cook uncovered for 5 minutes.

Step 11

Season with salt and mix. Cover and simmer the tomato sauce on low heat for 20 minutes, stirring occasionally, until the tomatoes have softened.

Step 12

If the sauce looks too thick you can add ¼ cup water. Then cover and continue to cook.

Step 13

Add the herbs and crushed black pepper. Mix well.

Step 14

Preheat your oven at 230 degrees Celsius (450 degrees Fahrenheit) for 20 minutes.

Step 15

Cut the dough in 3 or 4 equal parts. Flatten the dough to a disk. On a lightly floured surface roll the dough having ⅛ to ¼ inch thickness.

Step 16

Place the dough onto a greased and dusted pan.

Step 17

Brush some olive oil on the pizza base. Spread the tomato sauce on the pizza.

Step 18

Top shredded mozzarella cheese and veggies.

Step 19

Sprinkle some grated parmesan cheese.

Step 20

Keep the tray near or close to the bottom heating element of your oven.

Step 21

Bake for 10 to 15 minutes at 230 degrees Celsius (450 degrees Fahrenheit) until the base becomes golden brown and the cheese on top melts.

Step 22

Wait for a minute or two and serve veggie pizza while still hot.