VEGAN PIZZA INGREDIENTS RECIPES

Steps:

• 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.

Steps:

• Preheat the oven to 500° F (if you have a pizza stone then get it in the oven now). If you're using an inverted cookie sheet, place that on your stovetop burner and crank it up to high for a few minutes while you prepare your dough.
• In a large bowl, whisk the flour with the baking powder, baking soda, and salt.
• Add 1 tablespoon of olive oil or vegetable oil and use a fork to stir it into the flour until it resembles coarse crumbs. Pour in 1 cup of very warm water and stir until a shaggy dough forms.
• Turn out the dough onto a lightly floured work surface and knead for about 10 minutes, until it's smooth and elastic (add more flour if it's too sticky).
• If using a pizza stone, shape the dough into a round and transfer it to a lightly floured pizza peel, then proceed with your toppings and baking (see below). If you're using a cookie sheet, lightly oil it and shape the dough into a 14-inch-round directly on top of it; brush the surface generously with olive oil and proceed with your toppings and baking.
• Bake the pizza until the crust is golden brown and the cheese is melted and bubbly for about 20 minutes. Transfer to a wire rack to cool for a few minutes before slicing and serving.
• Enjoy your vegan pizza!