Homemade Vegan Pizza for Two to Four
Ingredients
Dough
- 3 cups flour (360g)
- 1 packet yeast
- 1 tbsp sugar
- 1 1/2 tbsp olive oil
- 1 cup warm water
- 1/2 tsp salt
Vegan cheese
- 1/2 cauliflower (375g)
- 3.5 tbsp tapioca flour
- 1 tbsp nutritional yeast
- 1-2 tsp salt
- 1/2 to 1 cup unsweetened non-dairy milk
Pizza sauce
- 3/4 cup tomato sauce
- 1/4 tsp garlic powder
- 1/4 tsp dried parsley
- 1/4 tsp dried oregano
- A pinch red pepper flakes
Preparation
Warm the water to 110-115°F (43-46°C)
Pour the sugar and yeast packet into the water and set aside for 10 minutes until foamy
Sift half the flour and salt into a large bowl
Add the olive oil and activated yeast, then gradually add the remaining flour while mixing until a sticky dough forms
Knead the dough on a floured surface for about 1 minute, adding a little extra flour if too sticky or water if too dry, until smooth and soft
Form the dough into a ball, place in an oiled bowl, cover with a dish towel, and let rise for at least 30 minutes or until doubled
While the dough rises, cut the cauliflower into small chunks and boil until fork-tender
Drain the cauliflower, then add it to a high-speed blender with the remaining cheese ingredients and blend until smooth, starting with 1/2 cup non-dairy milk and adding more as needed
In a small bowl, mix together the tomato sauce, garlic powder, dried parsley, dried oregano, and red pepper flakes
Preheat the oven to 450°F (230°C)
Roll out the dough on a floured surface to fit a pizza pan
Spread the pizza sauce evenly over the dough
Spread the vegan cheese over the sauce
Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly
Tips
To warm the water, microwave for about 30 seconds
Alternatively, test the water temperature with your finger; it should feel like a very hot bath
When adding flour, add in halves to avoid adding too much as the amount needed may vary by day
For the vegan cheese, use as little non-dairy milk as possible for the best texture
