Sometimes I have a serious pizza craving, which is why I decided to post a healthy, vegan pizza recipe. This recipe includes vegan cheese, but if you want a healthier version, by all means lose the cheese. If you want a close-to-the-real-thing pizza, make sure to get a good vegan cheese which melts well.
To be honest, I even enjoy cheese-less pizza. As long as the crust is crispy and the toppings are tasty, I am okay with a pizza without cheese. Luckily, vegan cheeses are getting better every day and many mozzarella style cheeses usually work well. The cheese I used for the photos in this post wasn’t great. My favourite is Wilmersburger pizza shreds, a grated vegan cheese, but I am sure there are many other great brands out there! Even without the cheese, this recipe is great. It’s very easy to make a vegan pie crust. I especially love a spelt crust and I am in love with cherry tomatoes and pesto. It’s a delicious combination. Of course you can add any toppings you’d like. I love using passata as a base for the pizza, which is like a tomato puree but a little thinner. You can get a seasoned passata or season it yourself with oregano and basil or any other Italian herbs. Whatever your toppings are, using the passata is always a great way to start. Recipe below!
Recipe: Pizza with tomatoes and pesto
The best vegan pizza recipe!
I have a bread machine so I use the machine to make the dough. Just sift the flour and add to the bread machine, followed by the salt, yeast, water and olive oil. Set the machine on the dough setting and press start.
If you don’t have a bread machine, you can use an electric mixer with a dough hook attached to make the dough. Just sift and mix all ingredients for about five minutes until a dough is formed.
If you don’t have a mixer, here’s how to prepare the dough by hand: sift and whisk the flour, salt, and yeast together in a large bowl. In a separate bowl, mix the water with the oil and add to the flour mixture. Whisk the mixture until it starts to come together. Use your hands to knead the dough for about 10 minutes until a solid dough is formed.
After making the dough, whether with a mixer or by hand, put the ball of dough in a large, greased bowl and cover with a moist hand towel or a plate. Let rise for about 45 minutes until the dough has doubled in size. You’ll know the dough has risen if you can make a small hole in the dough with your finger and it won’t immediately disappear.
Preheat the oven to 220 degrees Celsius.
Put the dough on a well-floured surface. It also helps to lightly flour your hands. Divide it into two balls. You can choose to freeze one ball, if you’re only making one pizza. If you like a thinner crust, the dough may be enough for four thin pizza crusts.
Roll the dough out into a crust, either round or square, whatever you want. Make sure to leave the edges thick.
Place the pizza crust on a baking sheet and brush with a little olive oil. Use a fork to put some holes in the dough.
In a small bowl, mix the tomato sauce (passata) with some Italian seasoning, pepper and salt.
Smooth the tomato sauce over the pizza crusts with the back of a spoon. Use about two tablespoons of tomato sauce per base.
Wash and chop the cherry tomatoes and cover the pizza with them.
Drizzle some pesto on the tomatoes (as much as you like) and scatter with vegan cheese.
Put the pizza(s) in the oven for 10-15 minutes, until the cheese is melted and the crust is nice and crispy. Serve with basil leaves and some olive oil if you wish. Buon appetito!
The middle of the pizza crust will always stay soft, the edges are meant to become crispy.