No Knead Pizza Dough (Adapted from Jim Lahey's My Bread)
3 3/4 cups bread flour
2 1/2 tsp instant yeast
3/4 tsp sugar
3/4 tsp salt
1 1/2 cups room temp water
about 2 tbsp olive oil for greasing pans
Combine flour through water in a large bowl, and mix with your hands until blended, about 30-60 seconds (the dough will still be quite shaggy, but everything should be thoroughly incorporated). Cover the bowl with plastic wrap and set aside at room temperature for about 2 hours, or until the dough is more than double in volume.
Put about a tablespoon of olive oil on each of 2 half sheet pans. Scrape half of the dough onto one, and the other half onto the other pan. Gently stretch the dough out to the edges with your hands (oiling your fingers makes it easier). Top as you like! Makes 2 crusts.
I adapted his recipes for pizza cavolfiore (cauliflower) and pizza zucchine (zucchini).
For the cauliflower pizza, quarter and then slice as thinly as you can 1 medium cauliflower (1/16 inch slices). Toss in a bowl with 1/2 cup parmesan cheese, 2 small cloves of garlic, 1 tsp salt, 1/2 tsp chili flakes and 1/4 cup olive oil. Spread this over crust and sprinkle with 1/4 cup fresh bread crumbs. Bake on centre rack at 500 degrees for 20-25 minutes.
For the zucchini pizza, grate 3 zucchini on the large holes of a box grater. Place in a bowl and salt with 1 1/2 tsp table salt. Mix and let sit for 15 minutes. After it sits, squeeze liquid out of zucchini with a clean kitchen towel or cheesecloth. Mix dry zucchini with 1 1/2 cups grated gruyere cheese, and black pepper to taste. Spread over crust and sprinkle with 1/4 cup fresh breadcrumbs. Bake at 500 for about 20-25 minutes.