Vegan Pizza? You better believe it! The beauty of this is that you can make this same recipe again and again, and each time it is wildly different with different toppings! If you are looking for a sweet pizza, try my Fig, Eggplant and Caramelized Onion Pizza.
Ingredients for dough:
1/2 teaspoon salt
3 cups all purpose flour
1-1/2 teaspoons dry yeast
1 cup water
2 tablespoons olive oil
Ingredients for toppings:
32 oz. can of crushed tomatoes
3/4 large onion
5 cloves of garlic
Oregano, salt, basil
1/2 yellow and 1/2 orange pepper
12-15 black olives
2 Beyond Meat Sausages
1 container of Follow Your Heart Parmesan Cheese
Crushed Red Pepper (optional)
Pizza Dough made by hand (although much easier if you use an Oster bread-maker!):
Dough: Put all ingredients in a bowl. Knead it. Let it rise for 1 hour. Then knead it again. Then flatten with a rolling pin and lengthen into a square and fold in each corner on itself. Then flatten again and lengthen, and fold in each corner on it self again. Then let it rise again for 1 hour. Set aside covered with a cloth.
Dice 5 cloves of garlic and 3/4 onion. Saute with olive oil. Add in one 32 oz. can of tomato sauce. Salt and simmer. Add Basil and Oregano.
Dice your favorite items (spinach, sun-dried tomatoes, mushrooms?) or use my combo: yellow and orange peppers, halved black olives, and Beyond Meat sauage which has been microwaved or fried and sliced in 1/4 thick and then halved. Put all ingredients aside.
Roll out dough 1/8″ thick on a floured surface. Put parchment paper on a baking sheet and lay dough on top. Smooth a thick layer of tomato/onion/garlic sauce on top. Layer on toppings. Layer on Follow Your Heart Parmesan (or So delicious Mozzarella, or Daiya, or Miyoko’s Mozarella) and cook in a preheated oven at 450 for 15 minutes.
Take out and let set for 5 minutes. Pure Yum! Makes 2, 9″x11″ pizzas with leftover sauce.
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