Recipe – Vegan Pizza

Vegan pizza
I love making pizza. I have an awesome pizza sauce to share.
This pizza sauce prevents the base from drying out and also keeps a small amount of
moisture in every slice.
So this base consists of refried Mexican beans, Jalapeño, dried oregano and
sun dried tomatoes.
Vegan pizza
I also made my own base with wholemeal flour this time, but you can buy the pizza base if
you don’t want to make the base yourself.
Note: whilst the pizza base is rising you can start in parallel working on the pizza
base sauce and topping. You have plenty of time 1.5h.
Also after you have rolled out your pizza bases on your oven tray preheat your oven to 200C/392F
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Ingredients – Pizza Base
500g Wholemeal Flour
360ml warm water
1/2 tsp salt
3 tsp dried yeast
Ingredients – Pizza base Sauce
400g Mexican refried beans
10 sundried tomatoes
1/3 C dried Oregano
1/2 C Jalapeños

Ingredients – Pizza Topping
400g artichokes cut in quarters
1 red capsicum sliced
1 red onion sliced
200g mushrooms sliced
200g pineapple sliced
1 Tbsp sriracha sauce (hot sauce)
1 Tbsp HP Sauce

Instructions – Pizza Base
Dissolve in a bowl the dried yeast in the warm water
Sieve the wholemeal flour into bowl and then add the dissolved yeast then combine to form a dough
Kneed the dough for 10 minutes then return the dough to the bowl, cover and leave in a warm part of
your house for one and half hours.
Then roll the dough into a pizza base. Whatever shape you feel it doesn’t matter.

Instructions – Pizza Base Sauce
Add the refried Mexican beans, Jalapeño, dried oregano and sun dried tomatoes into a bowl and combine then leave to the side

Instructions – Pizza Topping
Cover an oven tray with some parchment paper and place your pizza base on it
Spread the pizza base sauce with a spread dessert spoon all over the pizza base
Now add the artichokes, red capsicum, red onion, mushrooms, pineapple as a pizza topping
then add some sriracha and HP sauce over the top.
Place the pizza into the oven for 20 minutes then serve. This recipe will make 4 pizzas.

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