Pizza time! Who doesn’t love it? A wise person once told me, a slice of pizza a day keeps the sadness away (or maybe I said that myself?) :-). Anyways, you can’t ever go wrong with a good slice of healthy vegan pizza! When it comes to pizza, preferences vary from person to person. Some prefer deep dish, some a very thin Italian-style crust, some like lots of cheese, some like non at all and a whole other issue are the toppings. Personally, I like a lot of greens on my pizza, but I’ve been criticized for this in the past, so I know that it’s a sensitive topic ;-). That’s why, in this recipe, you have the option to adjust the pizza according to your needs and wishes.
Usually, homemade pizza doughs are quite annoying to make. I’ve tried so many, and they never turned out the way I wanted, after preparing them for several hours. But, luckily, this one is really simple and doesn’t take a lot of time to make! Also, it’s way healthier than normal pizzas as it’s completely oil-free, low in sodium and plant-based. I took a combination of whole wheat flour and rice flour, but feel free to experiment with different flours. I haven’t tried to change the ratio of the flours yet so I’d recommend to always take a minimum of 1/2 of the required flour from wheat flour, just to be safe (either regular or whole wheat). And then you can easily exchange the rice flour with spelt, buckwheat. If you’re a fan of classic pizza, just take regular wheat flour for everything. Personally I don’t like this too much as I try to avoid highly processed ingredients.
As for the pizza sauce, you can easily follow the recipe and whip up your own, or just use store bought (preferably oil-free and low in sodium). If you don’t want to miss out on the cheese, but aren’t a fan of the processed vegan options, make sure to check out my cashew moxarella recipe. It’s great for lasagnas, pizzas and inside grilled cheese sandwiches! 🙂
Feel free to experiment with the toppings and throw your whole garden onto the pizza 🙂 (for me, the more toppings the better) and let me know what you think!
And since some of you have been asking, I’m using these plastic measuring cups and spoons for all my recipes (just in different colours). They’re super handy, easy to clean and easily storable! 🙂
- For the dough:
- ¾ cup warm water (lukewarm)
- 1 tsp coconut sugar
- 2 Tbsp instant yeast
- 1 cup whole wheat flour (+ a bit more for spreading)
- ½ cup rice flour (exchange for spelt, buckwheat, or only wheat flour)
For the sauce:
- ½ cup passata
- 1 Tbsp tomato paste
- 1 tsp balsamic vinegar
- ½ tsp garlic powder
- 1 tsp oregano
- dash of black pepper
- dash of Himalayan salt (optional)
- cherry tomatoes
- red onion
- broccoli florets
- cashew moxarella
- nutritional yeast
- measuring cups and spoons
- pizza slicer
- Add the water, coconut sugar and yeast to a medium sized bowl. Make sure that the water is lukewarm and not too hot. Slowly stir so that the sugar dissolves and set aside for 5 minutes until yeast gets foamy.
- Slowly add the flour and combine with a spatula. Form a ball from the dough with your hands and knead it for 1-2 minutes.
- Place the dough ball into a floured bowl, cover with a kitchen towel or cling warp and set aside for 1 hour.
- In the meantime, whip together all ingredients for the sauce, add spices according to taste and set aside.
- Divide the dough into two halves, slightly flour a baking sheet and place the ball on it. Use your hands or a rolling pin to flatten the dough to the desired thickness.
- Preheat the oven to 200°C.
- Gently spread the tomato sauce on top and add your desired toppings.
- Bake the pizza for 12-18 minutes (depending on the desired crunchiness and thickness) and enjoy!
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