Vegan Cheeseless Pizza
This whole wheat vegan pizza is a favorite of mine, even though i'm a cheese lover. After seing a cheeseless pizza at a party for the first time I was like, "These People Are Ruining The Pizza, ya know". Anyway after testing it my mindset changed. Anyway, below is a recipe that I have come to love as a vegetarian. Feel free to use whatever veggies and vegan meats that you desire to make it your own!
For the bread:
- Add the sugar and warm water to the yeast in a cup. Stir until the yeast and sugar is completely dissolved.
- Leave to stand for 5 minutes or until the yeast rises.
- Add the yeast to the flour in a mixing bowl.
- Add the water and knead until a dough is formed. (Be careful while adding the water and check the consistency of the dough before adding more. It will be difficult to handle a watery dough.)
- Dust a board with flour and roll the dough flat just slightly larger than the size of the pizza tray.
- Sprinkle some flour on a 30 cm pizza tray.
- Loosely wrap the dough around the rolling pin to transfer it to the tray.
- Cover with a cloth and leave to stand in a warm place for about 20 minutes.
- Preheat over at 180 degrees Celsius.
- In the meantime, slice the aubergine about 5 mm thick.
- Add the black bean sauce to the sliced aubergines. Mix well.
- In a frying pan add 2 tablespoons of olive oil.
- Add the aubergines and stir to coat them in the oil.
- Cover and allow to cook on medium heat until half cooked, turning occasionally. Be careful not to burn them, they can scorch quite easily!
- Remove from the pan; set aside.
- In the same pan, add the chopped tomatoes.
- Allow to reduce a little bit for 2-3 minutes, mashing the tomatoes slightly to a semi-puree. Add salt.
- By this time the dough would have risen.
- Place the dough in the oven to pre-cook for 12 minutes.
- In the meantime, cut the mushrooms and pineapples into small pieces (how small or big depends on how you prefer them to be!).
- Slice the onion into rings.
- Cut the pitted olives in half.
- Remove pizza dough from the oven and lay on a stand.
- Start by spreading a layer of the tomato sauce on the dough.
- Sprinkle with some dried basil.
- Arrange the aubergines/eggplant.
- Arrange the mushrooms, olives, pineapple and red onion.
- Sprinkle a few spoonfuls of tomato puree on top.
- Add some cracked pepper.
- Put in the oven for 20 minutes.
- Remove, slice and serve.
Well, I don’t know about you guys but I think pizzas are best eaten with the fingers! I eat pizzas with my fingers even in fancy restaurants, otherwise they just don’t taste the same.