Easy Peasy Vegan Pizza (Dairy and Egg Free)

This is my home made vegan pizza. 

It's fun to make and you can put whatever toppings you like on, that's the beauty of it!

You can buy vegan pizza bases from Sainsburys if you don't want to make your own, or you can follow my recipe for an easy pizza base which you can make to your own size and thickness. 

To make it you will need the following ingredients

Basic 14inch pizza dough- 

• 315g plain flour
• 180ml warm water
• 2tsp dried yeast
• 1tsp salt
• 1&1/2 tbsp olive oil

Method

Put the yeast into a small bowl, add 4 tablespoons of the warm water (save the rest for later) and soak for 1 minute. Whisk gently with a fork until dissolved.

Sift the flour and salt into a large warm bowl. Make a well in the centre and add the yeast mixture, olive oil and remaining warm water.

Using your fingers, gradually draw the flour into the liquids. Continue mixing until all the flour is incorporated and the dough will just hold together.

Turn the dough on to a lightly floured surface. Knead it until its silky and smooth, about 5 minutes. Shape the dough into a ball. Put it in a oiled bowl and rotate to coat the surface evenly with oil.

Cover the bowl with cling film. Set aside in a warm place for 1 hour (airing cupboard or on top of a radiator, cover bowl with a tea towel), the dough should double in size. 

Turn the dough on to a lightly floured surface again and gently knock back dough to deflate it, then knead lightly until smooth.

Roll the dough out until you get the size and thickness you want, then place on a round or square, lightly greased baking or pizza tray.

Now comes the best bit. Chuck on those toppings!

But first..

Sauce. I used Napolina tomato and basil pizza sauce, one jar was more than enough to cover my base.

Cheese. Chuck a bit of cheese on top of the sauce. I grated half a block of Violife for Pizza Cheese and kept some back to finish the pizza off.

Pizza toppings. This is what I put on my pizza (half and half, my boyfriend likes hot food but I have no tolerance), but obviously you can put whatever you like on yours. 

1/2 tin chopped Pineapple

2 slices vegideli 'ham' slices chopped

4 Mushrooms sliced

6 Cherry tomatoes sliced

1/2 green pepper chopped

Handful of Spinach

Handful of Sweetcorn

2 Tbsp Jalepenos

Rest of the Violife cheese and a sprinkling of Oregano to finish it off.

Put into pre-heated 220c/gas 7 oven, on the middle shelf. Bake for 15-20 minutes until the crust is puffy and well browned.

Serve with a side salad and dip for crusts!