Vegan Pizza
Servings Prep Time
2large pizzas 15minutes
Cook Time Passive Time
30minutes 1hour
Servings Prep Time
2large pizzas 15minutes
Cook Time Passive Time
30minutes 1hour
For the dough:
  • 500grams strong bread flour
  • 1/2tsp salt
  • 325ml lukewarm water
  • 17g sachet fast action yeast
  • 2tbsp olive oil
  • 1tsp caster sugar
For the sauce:
  • 1tbsp olive oil
  • 1 onion
  • 1stick celery
  • 2cloves garlic
  • 1large handful fresh basil leaves
  • 1heaped tsp oregano
  • 1tin chopped tomatoes
  • 1tbsp tomato puree
  • 1tbsp nutritional yeast
  • 1 vegetable stock cube
  • 100ml boiling water
For the pizza:
  • 1handful fresh basil leaves
  • 200grams mushroomssliced
  • 2 bell pepperscut into strips
  • 200grams vegan cheesegrated or finely chopped
For the dough:
  1. Combine the flour and salt in a large bowl, leaving a well in the centre.
  2. Combine the water, yeast, oil and sugar and leave to sit for two minutes.
  3. Slowly pour the yeast mixture into the well of the dry ingredients, mixing and bringing in the flour as you pour. Bring together into a ball.
  4. Dust a work surface with flour.
  5. Place the dough on the work surface, dust with a little more flour and knead for 5-10 minutes until light and springy, adding more flour if needed.
  6. Leave in a warm place for an hour until doubled in size.
For the sauce:
  1. Add the olive oil to a saucepan on a medium heat.
  2. Add the onions, garlic and celery and fry for 5-6 minutes until soft.
  3. Add the basil and oregano and fry for a further two minutes.
  4. Add the tinned tomatoes, tomato puree, and nutritional yeast and stir.
  5. Dissolve the stock cube in the boiling water and add to the saucepan.
  6. Season well with pepper (no need to add salt if using a stock cube) and simmer for 10-15 minutes until everything is soft.
  7. Use a hand blender to blend in the pan or add to a blender and blend until smooth.
For the pizza:
  1. Preheat the oven to 200°C.
  2. Place the dough back on the floured surface and knead lightly.
  3. Split the dough into two, or more pieces if you want smaller pizzas.
  4. Roll the dough out as thin as you can without it breaking on the floured surface.
  5. Grease large baking tins with some olive oil and place the pizza bases on top.
  6. Cover with a generous amount of the sauce, to the edge of each base.
  7. Add the vegetables evenly across the top, sprinkle with basil leaves and then cover with the vegan cheese.
  8. Cook for 15-20 minutes until everything is golden and the cheese is melted.