Vegan pizza

Vegan pizza
Vegan pizza:
Vegan pizza:  This one is a quick recipe that involves no more than mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this recipe.
Ingredients:
Base:
375g (13 oz) plain flour
1 teaspoon salt
1 tablespoon caster sugar
7g (1/4 oz) dried active baking yeast
2 tablespoons olive oil
225ml (8 fl oz) warm water (45 C)

Method:
Combine flour, salt, sugar, and yeast in a large bowl.  Mix in oil and warm water.
Spread out on a large pizza pan.

Topping for pizza:
1/2 cup each red, green and orange bell pepper, loosely chopped
1/3 cup red onion, chopped
1 cup button mushrooms, chopped
1/2 tsp each dried or fresh basil, oregano and garlic powder
1/2 cup Vegan parmesan cheese
Red pepper flakes
1/4 tsp sea salt

Sauce
1 15-ounce can tomato sauce Or 6-ounce can tomato paste (organic when possible)
1/2 tsp each dried or fresh basil, oregano, garlic powder, granulated sugar
Sea salt to taste
Prepare sauce by adding tomato sauce to a mixing bowl and adding seasonings and salt to taste.
Adjust seasonings as needed. Set aside.
Note: If using tomato paste, add water to thin until desired consistency is reached.

Method for topping:
Bring large skillet to medium heat.  Once hot, add 1 Tbsp olive oil, onion and peppers.
Season with salt, herbs and stir. Cook until soft and slightly charred, for about 10-15 minutes,
adding the mushrooms in the last few minutes. Set aside.

Prepare vegan parmesan if you wish, by blitzing raw cashew nuts, sea salt, nutritional yeast and garlic powder in a food processor until a fine meal is reached.
Transfer to jar and refrigerate to keep fresh.

Make the pizza
Roll out dough onto a floured surface and transfer to a parchment-lined round baking sheet.
Top with desired amount of tomato sauce a sprinkle of parmesan cheese and the sautéed veggies.

Use the baking sheet to gently slide the pizza directly onto the oven rack, with the parchment underneath.
Otherwise it will fall through.

Position a rack in the middle of the oven.
Bake at 190 C / Gas mark 5 for 20 to 25 minutes.

Serve with remaining parmesan cheese, dried oregano and red pepper flakes.
Leftovers keep well – no need to reheat! Cold pizza is yummy.
MyAlberton

Vegan pizza

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