Whenever I order pizza sin cheese, I’m met with furrowed brows and a hovering symbolic question mark. “What do you mean, without cheese?” So I was determined to find the best vegan pizza to prove that cheese is not necessary.
And wOOwza this is a good pizza and everyone will agree. Here we go.Ingredients: 1 1/2 cups (240g) wholemeal plain flour 7g (1/4 oz) sachet dried yeast A pinch of salt 3/4 cup (185 ml) lukewarm water Topping suggestions: 3 Tbsp vegan pesto 6 sundried tomatoes in oil 6 sliced, brown button mushrooms A bunch of spinach a small handful of pinenuts
Serves 4 Takes 1 1/2 hours for base 45 minutes for topping and cooking
In a bowl combine the flour, yeast and salt with 3/4 cup of lukewarm water. Mix together with a flat bread knife until most of the ingredients bind together. Then, using your hands, form a ball of dough and put it in a lightly oiled/sprayed bowl (the oil is to prevent sticking). Cover with a damp teatowel and leave for an hour in a warm place. This gives the yeast a chance to create magic.
Go give your pets a cuddle or call your gran. Preheat oven to 180°C
Here comes my favourite part. Remove the cloth from the dish and punch the dough in the centre. It should be filled with air and light and playful.
On a super clean and dry surface, sprinkle some flour and roll out the dough to match the size of your oven tray.
Place on the tray and fold over the edges to form the type of crust you fancy. This is your chance to make a pesto / vegan cheese crust.
Remember: dough expands when cooked. If you desire a thin crust you’ll dough will need to be very thin also.
Now add the toppings. I wanted a salty pizza so I started with a coat of vegan pesto, layered with sundried tomatoes, spinach, mushrooms and pinenuts.
Slide in the oven for 25-35 minutes checking regularly.