Vegan Pizza 'Cheat Day'

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Serve 8 mini pizzas or 1 large pizza

Honestly everyday for me is a cheat day I just love all things wholesome and plant based.  But on those rare occasions when the family feel like digging into something a little bit naughty I pull out this recipe! 

Why naughty?  Well this recipe just doesn’t work with wholegrain flour.    I’ve tried various combinations of wholegrain and white; even a 50/50 mix but you don’t get the light doughy texture of a real pizza.  However it is a great opportunity to load on those raw, marinated or roasted veggies to create a mouth-watering meal.  You can literally use any toppings that you want and even sprinkle over some grated vegan cheese. I prefer to make my own vegan cheese from nuts as a lot of the commercial vegan cheeses are highly processed……. but hey if it’s a ‘cheat day’ and it’s all you got……. 

Keep this recipe on hand for those rare big family events in front of the TV or out in the garden when summer finally returns.

Ingredients;

For the dough:

1 cup lukewarm water

2 tsp instant dry yeast

2 tsp sea salt

1.5 cups spelt flour (light works best)

2 tbsp of olive oil

 

For the tomato sauce:

1.5 cups Passata

1 onion chopped finely chopped

2 garlic cloves finely chopped

1 tbsp tomato puree

1 tsp dried oregano

Salt & pepper to season

 

Some ideas for toppings:

Grated vegan cheese

Roasted or marinated baby tomatoes, courgette & aubergine

Mushrooms, pineapple and sweetcorn

Roasted fennel and chopped spring onions

Serve with fresh rocket leaves (aragula)

 

To make the dough:

Using a mixing bowl add the warm water, yeast, salt and stir. #

Gradually mix in the flour.  Very slowly adding more until it comes together to form dough that you can start to knead.  At this point the mixture should be dry enough that you can knead it without it sticking to your hands.  If this is not the case just sprinkle over some more flour.  

Knead the dough for a couple of minutes.  Then put the dough back into the bowl and drizzle over the olive oil.  Move the dough around the bowl so that it is completely covered in the oil then cover the bowl with a plastic wrap and leave it to set at room temperature for 2 to 3 hours.

To make the tomato sauce:

Sauté the onions and garlic (you can use a drop of water instead of oil to sauté).  Add the passata, tomato puree, herbs and seasoning.  Simmer for 10 mins and remove from the heat.

To cook the pizza:

Preheat the oven to the highest temperature possible. 

Remove the dough from the bowel and knead lightly on a floured surface.  You can split the dough into 8 mini pizzas or 1 large pizza.  If splitting into mini pizzas cut the dough into evenly sized balls.  Take each ball, roll and flatten it until you get the desired shape and size.  Do this on a layer of parchment paper (easier to transfer into the oven).  You can also use a rolling pin to roll the dough into rounds.  

Brush the dough with the passata and add your toppings.  Bake for 10 to 15 mins.  Remove from the oven and sprinkle with vegan cheese, fresh rocket leaves (aragula) and season.

Serve immediately.