Homemade Vegan Pizza Three Ways

Serves (makes) 3 pizzas | Prep time: 90 mins (includes proofing) | Cooking time: 20 mins

INGREDIENTS

Base

• 900g/32oz all purpose or baking flour
• 600ml/20 fl oz warm water
• 3 tsp dry yeast
• 1 tsp salt
• 2 tsp sugar

Toppings for all three pizzas

• Potato cheese
• Passata
• Herbs & spices of choice

Toppings for:

Pizza One – Vegan Chicken (we used Vincent’s vegan plain chicken), Pineapple (canned) & BBQ Sauce

Pizza Two – Nut free vegan Pesto, Roasted Pumpkin, fresh Rocket to finish

Pizza Three – Vegan Chicken (we used Vincent’s vegan plain chicken), Onion, Capsicum & finish with a Creamy Garlic Sauce (tofu blended with garlic, salt & herbs)

METHOD

1. Make the bases
   • Mix the dry ingredients together, then add water and mix until a dough ball forms. Can use a bread maker or stand mixer. Once a smooth dough ball forms, let it sit covered until it doubles in size.
   • Split the dough into 3 equal parts, use a kitchen scale or rough estimate. Ball them and let sit for 30 minutes or until doubled in size. (While the dough is proofing, make the potato cheese and prepare toppings, see step 2.)
   • Use flour on both sides of the dough and on kitchen bench and stretch by hand or with a rolling pin to size of the tray being used.
2. Prep toppings
   • Preheat oven to 180C/355F. Thinly slice pumpkin, enough for one pizza and bake in the oven for a few minutes (or in an air-fryer).
   • Make the easy potato cheese using this recipe.
   • Chop the vegan chicken, slice the pineapple, onion, capsicum and make the garlic sauce to your taste.
3. Assemble pizzas
   • On each base spread the potato cheese first, then the passata second. Now it’s time to get creative: top each pizza with its own delicious combo.
   • Bake for 20 minutes then enjoy!