Vegan pizza isn’t for some secret, special society of lactose-free super chefs, it’s as easy as a mixing bowl and an appetite for (edible) destruction! This recipe is wicked easy. The dough is made from scratch, the rest is me being lazy.
See products and steps in pictures:
Let’s gather the ingredients. Oh and turn your oven on to 500f. Just to warm it up. Later when it is time to put the pizza in we will turn the temp down to 375f.
- 2.5 cups of white unbleached flour (I have found the Costco Kirkland Organic white flour to be the breeziest flour for making pizza dough)
- Lazy tomato sauce (I use the Trader Joe’s pizza sauce, it’s cheap and tasty)
- Vegan shredded cheese (Any vegan brand you can get your hands on)
- Go Veggie parm powder cheez
- Some sea salt
- Lifelite vegan bacon
- Pineapple chunks
- Active dry yeast. 1 pkt. (It usually can be found in a baking section of a market)
Now the toppings you decide. I like the bacon and pineapple.
Check out my Grandma-style photography:
Make the dough.
The first thing to do is get a medium mixing or whatever bowl you have and open one packet of quick active dry yeast and put the yeast in the bowl. Add 1 cup of lukewarm water to the yeast in the bowl. Not hot, not cold. Much be just warm. I use the tap water. That may or may not be a good idea depending upon what is in your tap water.
Let the water and yeast sit for 2 min. Then give it a little stirring or wisk. Then add the 2.5 cups of flour and a tsp of sea salt. Let that all sit for a min or two. Then mix it together like you do when you make cookies or something. Once it looks kind of sticky but is clumping together get your clean hands in there and knead the dough for 5 or so minutes. When done with kneading, pretend the dough is Donald Trump’s face and punch it down flat. Then cover it. Look my pics and you should be fine.
Wait 20 minutes. That is essential.
2. After 20 minutes get a cutting board or wherever you want to roll the dough out ready. I sprinkle a dash of the flour on the surface to prevent stickiness. Remove the dough from the bowl and place it on the surface where you will be rolling it out. I prefer to use my mom’s rolling pin. It is old and wood. I haven’t used any plastic or stone kinds. If you do, let me know how it is for you.
So you may be thinking, “Hey, GB, this is a lot of dough!” That is because we made enough dough for 2 crusts! Divide the dough into two balls. If you only want to make one pizza, then put one dough ball in a container or zip lock baggie and you can refrigerate or freeze it for later use.
Roll one of the balls of dough out. I make a thin crust btw. If you want thicker, you would use about another ½ cup of water with the yeast.
3. Transfer the dough to the baking pan or pizza stone. I love the pizza stone. It’s not a bad idea to put a tiny dab of olive oil on the pan or stone to prevent the pizza from sticking. Minimal amount though.
Next add the parm cheez, then the tomato sauce, cheese, toppings a pinch of sea salt and a dab of black pepper.
4.Turn the oven down to 375. Put the pizza in. About 25 to 30 min later take it out. Let it cool and then enjoy!
This cost me about $15, minus the flour which I had in my pantry already. Also I didn’t use all the bacon and pineapple so those ingredients are for breakfast or something later.
I should add that vegan pizzas from restaurants hurt my gut. I find this one to be Crohn’s and Colitis friendly. If someone is gluten free simply use gluten free flour. This is also not a soy-free recipe. I’m not worried.
GB Woolf is an artist/musician living in Seattle with 4 other humans, an animal rights activist, co- owner of one elderly rescue pitbull named Holly, along with 5 rescue cats whose names are Boris Yeltsin, Rookie, Pants, Kinkajou and the latest addition a kitten named Birdie. Animals are our friends, not our food.