1). Place the flour in a mixer bowl and add the yeast and mix.  Start adding part (you might not need the whole amount) of the water slowly and then add the olive oil.  Once a ball is starting to form, add the salt and mix on high. The dough should separate from the bowl.

2). Cut the dough into 2 and form nice balls.  Shape and transfer into 2 deep bowls, greased with olive oil.  Flip the dough once, so it's all coated with the oil.

3). Cover with a plastic wrap and let rise for an hour and 30 minutes.

4). For the sauce: Heat up a skillet with oil, add the chopped onions and mushrooms, sprinkle some salt and cook until translucent.  Add the oregano and mix for 2 minutes more. Then add the tomato paste, water, salt, and pepper and mix very well and cook on low for 5-7 minutes. Adjust salt and pepper to your taste. 

5). Preheat your oven to 380 degrees. Dust your countertop, hands and your rolling pin with some flour and start making  2 round or oval pizza shapes.

6). Working fast, place the pizza dough on a baking sheet lined with parchment paper and stretch to the corners as much as you can.  Smear the sauce.  Add the vegetables the way you want! (For the kids I did: corn, olives, red onion, red peppers, chickpeas and cherry tomatoes. But feel free to put whatever you think they'll eat!)  sprinkle some salt and pepper, and a bit of oil spray and place in the oven for 25- 35 minutes until the bottom is nice and firm with a golden color. 

7). Take it out of the oven and serve with chopped Israeli salad.

Enjoy!