Vegan Pizza works incredibly well. I tried this recipe out last week (little birthday treat!) with a couple of mods to the topping. But really great flavour and all plant based. Plus I’m pretty certain it is a lot lower calorie than pretty much any dial-in option!Vegan pizza
Recipe CardCourse: Main, LunchCuisine: Vegan, Pizza, Italian, VegetarianDifficulty: Easy
Vegan Pizza works incredibly well. I tried this recipe out last week (little birthday treat!) with a couple of mods to the topping. But really great flavour and all plant based. Plus I’m pretty certain it is a lot lower calorie than pretty much any dial-in option!
- Pizza Dough
500g Strong White Flour
1 tsp Dried Yeast
1 tsp Caster Sugar
1.5 tbsp olive oil
- Tomato Sauce
1 tbsp fresh basil
1 crushed Garlic Clove
200g Vegan Cheese grated
2 Tomatoes thinly sliced
Fresh Basil or Oregano
- Put the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix them together – this will mean your water is a good temperature for the yeast. Add the oil and 1 tsp salt to the warm water then pour it over the flour. Stir well with a spoon then start to knead the mixture together in the bowl until it forms a soft and slightly sticky dough. If it’s too dry add a splash of cold water.
- Dust a little flour on the work surface and knead the dough for 10 mins. Put it back in the mixing bowl and cover with cling film greased with a few drops of olive oil. Leave to rise in a warm place for 1 hr or until doubled in size.
- Heat oven to 220C/200C/gas 9 and put a baking sheet or pizza stone on the top shelf to heat up. Once the dough has risen, knock it back by punching it a couple of times with your fist then kneading it again on a floured surface. It should be springy and a lot less sticky. Set aside while you prepare the sauce.
- Put all the ingredients for the tomato sauce together in a bowl, season with salt, pepper and a pinch of sugar if you like and mix well. Set aside until needed.
- Divide the dough into 2 or 4 pieces (depending on whether you want to make large or small pizzas), shape into balls and flatten each piece out as thin as you can get it with a rolling pin or using your hands. Make sure the dough is well dusted with flour to stop it sticking. Dust another baking sheet with flour then put a pizza base on top – spread 4-5 tbsp of the tomato sauce on top and add some sliced tomatoes and grated vegan cheese. Drizzle with a little olive oil and bake in the oven on top of your preheated baking tray for 10-12 mins or until the base is puffed up and the vegan cheese has melted and is bubbling and golden in patches.
- Repeat with the rest of the dough and topping. Serve the pizzas with fresh basil leaves or chilli oil if you like and sprinkle over Vegan Parmesan just after baking.
- If you’re not using yeast from a new packet, test that it’s still active by adding ½ tsp to a small glass of warm water with a pinch of sugar. If it doesn’t froth within 10 mins don’t use it and buy fresh.