Ever since high school I’ve made my own dinner and tea and now have an evergrowing passion for cooking. I love pizza but often find it to be stodgy, empowered with cheese and because of that, quite tasteless. As I enjoy experimenting with new recipes, I decided to give making vegan pizza a go. Say hello to my delicious vegan pizza recipe.
This recipe is super simple and can be made in under 20 minutes – assuming you’ve already made the dough. I make double the amount of dough usually the night before I plan on eating it. That way I can freeze half and leave the rest in the fridge until I bake it the day after. So, that way it’s perfect for a healthy, Tuesday night tea.
- 500g strong white bread flour
- 1 tsp of garlic granules (or fresh garlic)
- 300ml of warm water
- 2 tbsps of olive oil
- 7g yeast (usually 1 sachet)
- 1 tsp of sugar
Pizza Sauce & Toppings
- 2/3 tbsps of Morrisons Fresh Arrabbiata Sauce or Passata (I prefer using these over tomato puree but you can use 2/3 tbsp of tomato puree instead)
- 1/2 tsp of Italian herbs or oregano
- 1/2 tsp of chilli flakes (for me, the spicier the better)
- 1 cup of grated Vegan cheese (optional)
- A handful of basil leaves (per pizza)
- 1 tbsp olive oil for seasoning (optional)
- 3 slices of onion
- 3 slices of red pepper
- Put the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix together – this will create your “warm water” so it’s a good temperature for the yeast.
- Add the olive oil and 1 tsp of salt to the warm water and mix before pouring it over the flour. Stir well with a spoon then begin kneading the mixture in the bowl until it forms a soft and almost 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 a further 10 mins. Place it back in the bowl and use cling film to cover it. Leave to rise in room temperature for 1 hr or until doubled in size.
Good To Know: Some sites also suggest to leave the dough to rise over night – which is what I did.
4. Heat the oven to 220 C and knead your dough for a final time on a floured surface. Then, set aside whilst you prepare the toppings and sauce.
5. Place the tomato sauce and herbs into a bowl and mix well. Set aside until needed. Divide the dough into 2 or 4 pieces (this depends on whether you want to make small or large pizzas). Next, shape them into balls and flatten them with a rolling pin.
Tip: Make sure the dough is well dusted with flour to stop it sticking to the rolling pin.
6. Dust a baking sheet with flour then put one of your pizza bases on top. Spread the sauce on your pizza 1 tbsp at a time. Add the toppings such as the onion, peppers or any other non-vegan options and cover with (vegan) cheese.
7. 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.
8. Repeat with the rest of the dough and toppings. Serve the pizzas with fresh basil leaves and a drizzle of oil if you like. Enjoy!