veggie pizza recipe

for those interested:

crust for 2+ pizzas (we made 2 1/2 pizzas, but next time i would probably make 3 because i like my crust thin and crunchy):
1 T. yeast
2 C. warm water
3 T. canola oil
1/2 T. salt
4-6 C. flour (i ground up some wheat and used that)

sauce:
2 cans (8 oz. each) tomato sauce
garlic salt and onion salt to taste
1 tsp dried oregano
1/4 tsp. salt
1/8 tsp. pepper
red pepper flakes to taste

toppings:
diced stewed tomatoes, drained (or fresh tomatoes would be yummy)
carrots, chopped fine
zucchini
lots of spinach
1/4 C. feta per pizza
mozarella cheese

In a large mixing bowl, dissolve yeast in warm water. Add the oil, salt and 2 cups of flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (or if you are lazy like me, mix it in your mixer for a few extra minutes). Cover and let rest for 10 minutes. The dough is ready to put on your greased pans. I then cooked my crusts in a 400 degree oven for 5-10 minutes to help them get crispy. After taking them out of the oven, dress them the way you would like and return to the oven until cheese melts.