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RECIPE: Homemade Vegan Pizza
- Yield: Makes 4–6 pies 1x
Description
Whole-wheat dough, creamy cashew “mozzarella,” and smoky spiced chickpeas form a template for customizable, personal-sized pizzas.
Ingredients
Units
Scale
- 2 1/4 tsps active dry yeast
- 1 cup warm water (105-110°F)
- 1 Tbsp maple syrup or date sugar
- 2 cups whole wheat flour or whole wheat pastry flour
- 2 Tbsps vital wheat gluten
- 1/4 tsp salt
- Cashew “Mozzarella”
- Smoky Spiced Chickpeas
- Toppings of your choice (see box for ideas)
- 1–1 1/2 cups tomato purée
- 1 1/2 tsps Italian seasoning blend (or 1/2 tsp each of dried basil, oregano, and parsley)
- Avocado oil, for the pan(s)
Instructions
- In a large measuring cup, combine the yeast, water, and sweetener. Stir until the yeast is completely dissolved. Set aside until bubbly and foamy, about 5 minutes.
- In a large bowl, combine the flour, vital wheat gluten, and salt. Make a well in the middle and add in the yeast mixture. Using a wooden spoon or a hand mixer with a dough hook, mix until the ingredients are combined and a ball forms. If the mixture is too dry, add small amounts of water until it comes together. If it’s too wet, add more flour, 1 tablespoon at a time, until it’s no longer sticky.
- Turn the dough out onto a lightly floured work surface. Knead by hand until firm and springy, about 5 to 7 minutes. If the dough sticks to your hands, add more flour until it feels smooth and tacky, but not wet.
- Form the dough into a ball, and return it to the mixing bowl. Cover with a towel and place in a warm area to rise until doubled in size, about 1 to 2 hours.
- Make the Cashew “Mozzarella” now or in advance.
- Make the Smoky Spiced Chickpeas. While the chickpeas are broiling, slice or chop your desired toppings. Place them on a plate or in bowls in the refrigerator until you’re ready to assemble the pizzas.
- When you’re ready to cook the pizzas, preheat the oven to 475°F. Lightly oil a large pizza pan or two cookie sheets with avocado oil. Set aside.
- Turn the dough out onto a lightly floured work surface, and divide it into 4 to 6 equal pieces. Form each piece into a ball, then flatten each ball with your hand. Use a rolling pin to roll the discs out to your desired thickness. The thinner the crust, the crispier it will be. Place the discs onto the prepared pan(s).
- Cook until the dough starts to puff and it feels crusty to the touch, about 5 to 7 minutes.
- When the dough is done cooking, remove the pan(s) from the oven and place them on cooling racks. Spread a layer of sauce on each crust, and sprinkle with Italian seasoning. Let everyone add whatever toppings they like, finishing with the chickpeas and dollops of mozzarella.
- Return the pizzas to the oven, and cook until the crust is browned and the toppings are tender. This could take between 5 and 10 minutes depending on the toppings you use and how high you pile your pizzas!
- Remove the pizzas from the oven, transfer each pizza to a plate, slice as desired, and enjoy!
Notes
- If you have a candy thermometer, check the temperature of the water for the dough before using. Water that is too hot will kill the yeast.
- If your kitchen is cold, place the dough bowl in the oven with the heat off and the light on to rise. Or if you have more time, try a cold proof: Cover the dough lightly with plastic wrap instead of a towel, and place it in the fridge overnight. By the morning, it should have doubled in size. This gives the dough a sweeter flavor. Remove the dough from the fridge about 4 hours before baking to bring it to room temperature.
