When my friend Elise shared she was making homemade vegan pizza, I had to jump in and make it for my family too! We used this recipe from Veggie Society as the base. I cut the dough into four different pieces (instead of the recommended 6-8). See more of my tips and toppings below.
MY TIPS:
My dough ended up being very sticky, so I had to add extra flour. If you have the same problem, add the flour little by little.
Line pan with an oiled piece of parchment paper. Oil 4 pieces of plastic wrap (or however many rolls of dough you have). Make sure to coat your hands in oil, so the dough doesn’t stick to your hands. Cover the balls of dough with the plastic wrap. All the oil makes sure that the dough doesn’t stick anywhere.
If you’re cooking the pizza for dinner, make the dough in the afternoon. Let it rest on the counter for 2 hours. Then, place it in the fridge until it’s time to bake.
We don’t own a pizza stone, so we just used regular pans (pizza circle and rectangular work fine). Coat the pan with a little olive oil so the dough doesn’t stick.
If you’re not using a pizza stone, you’ll have to cook the pizza for longer than the recommended 5-8 minutes. I didn’t end up timing how long each pizza took, but it was around 12 minutes each. Make sure to keep a close eye on it after 8 minutes.
Once you roll each pie into a circle, coat it with a little olive oil before adding toppings.
PIZZA 1: Tomato Pie
Marinara sauce
1 clove of garlic (minced)
Oregano
Fresh basil
PIZZA 2: Homemade Pesto
Homemade pesto (used my recipe here)
Peppers
Grilled the peppers in the oven for 5 minutes at 350 before cooking the pizza
Sun-dried tomato (added after the pizza left the oven)
PIZZA 3: Homemade Cashew Ricotta and Grilled Veggies
Marinara sauce
Homemade cashew ricotta from Simple Veganista (only made half the recipe and still had extra)
Oregano
Veggies (asparagus, mushrooms, zucchini)
Grilled these in the oven for 5 minutes at 350 before cooking the pizza
