Easy Homemade Vegan Pizza
Ingredients
Dough
- 3 cups flour (360g)
- 1 packet of 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
- 1/2-1 cup non-dairy milk, unsweetened and no flavor
Pizza sauce
- 3/4 cup tomato sauce
- 1/4 tsp garlic powder
- 1/4 tsp parsley
- 1/4 tsp oregano
- A pinch red pepper flakes
Preparation
Warm the water to 110-115°F by microwaving for about 30 seconds or using a thermometer to check.
Dissolve the sugar and yeast in the warm water and set aside for 10 minutes until foamy.
Sift half of the flour and the salt into a large bowl.
Add the olive oil and the activated yeast mixture, then gradually mix in the remaining flour until the dough is somewhat sticky.
Knead the dough on a floured surface for about a minute, adding more flour if too sticky or water if too dry, until smooth and soft.
Form the dough into a ball, place it in an oiled bowl, cover with a dish towel, and let it rise for at least 30 minutes or until doubled in size.
While the dough is rising, cut the cauliflower into small chunks and boil until fork-tender.
Drain the cauliflower and blend it with tapioca flour, nutritional yeast, salt to taste, and non-dairy milk, starting with 1/2 cup and adding more as needed.
Mix the pizza sauce ingredients together in a bowl.
Preheat the oven to 450°F.
After the dough has risen, roll it out on a floured surface to the desired thickness.
Transfer the dough to a pizza pan or baking sheet.
Spread the pizza sauce evenly over the dough.
Spread the vegan cheese over the sauce.
Bake in the preheated oven for 10-15 minutes or until the crust is golden and the cheese is bubbly.
Tips
Adjust the salt in the vegan cheese according to your taste preferences.
Use as little non-dairy milk as possible in the vegan cheese for a thicker consistency.
Ensure the water for the yeast is not too hot to avoid killing it; it should feel like a very hot bath when tested with your finger.
