Lazy or practical? I guess both ?
Perfect for summer when you don’t want to heat up the house by turning on the oven!
Obviously you can use store-bought vegan cheese such as Daiya or Chao (Chao isn’t really available where I live, Daiya is yucky ??), but I included the home version of ‘cheese’ below.
Dough:
200 g flour
1/2 – 1 tsp salt
2 tbsp oil (vegetable or olive, either works)
Yeast Solution:
100 ml lukewarm water
1 1/2 tsp active dry yeast
Additional:
10 ml lukewarm water
Topping:
Tomato paste
Oregano, dry, a pinch or two
Taragon, dry, a pinch or two
Basil, dry, a pinch or two
Parsley flakes, a pinch or two
Canned beet slices, drain, pat to dry, as needed
Cherry tomatoes, about 7-8, sliced
1/2 of a large purple Onion, sliced
1 tbsp cooked black turtle beans
Canned mushroom slices, drain pat to dry, as needed
6 fresh basil leaves
Vegan Cheese:
1/4 c raw cashew
1 c hot water
1/2 tsp nutritional yeast
Salt to taste
1 tsp lemon juice (fresh or store bought)
2 1/2 tbsp tapioca flour
Bloom yeast in water
Mix dry dough ingredients, make a well in center, pour in oil and yeast solution, knead
If needed, add in the additional water
Cover and let stand for an hour until doubled in size
Brush a teflon pan (with lid) with oil
Punch down dough and spread to fit the pan
Poke dough with fork all over
Spread tomato paste and sprinkle dry spices
Start topping with veggies
Drizzle cheese all over
Cover pan with lid and cook pizza on low heat for at least 15 minutes (until you deem it’s done) – cheese will resemble melted cheese once cooked through
Cheese:
Process everything into blender until smooth
Pan Pizza
Ingredients
Dough
- 200 g flour
- 1/2 – 1 tsp salt
- 2 tbsp oil vegetable or olive, either works
Yeast
- 100 ml lukewarm water
- 1 1/2 tsp active dry yeast
Additional
- 10 ml lukewarm water
Topping
- Tomato paste
- Oregano dry, a pinch or two
- Tarragon dry, a pinch or two
- Basil dry, a pinch or two
- Parsley flakes a pinch or two
- Canned beet slices drain, pat to dry, as needed
- Cherry tomatoes about 7-8, sliced
- 1/2 of a large purple Onion sliced
- 1 tbsp cooked black turtle beans
- Canned mushroom slices drain pat to dry, as needed
- 6 fresh basil leaves
Cheese
- 1/4 c raw cashew
- 1 c hot water
- 1/2 tsp nutritional yeast
- Salt to taste
- 1 tsp lemon juice fresh or store bought
- 2 1/2 tbsp tapioca flour
Instructions
- Bloom yeast in water
- Mix dry dough ingredients, make a well in center, pour in oil and yeast solution, knead
- If needed, add in the additional water
- Cover and let stand for an hour until doubled in size
- Brush a teflon pan (with lid) with oil
- Punch down dough and spread to fit the pan
- Poke dough with fork all over
- Spread tomato paste and sprinkle dry spices
- Start topping with veggies
- Drizzle cheese all over
- Cover pan with lid and cook pizza on low heat for at least 15 minutes (until you deem it’s done) – cheese will resemble melted cheese once cooked through
Cheese
- Process everything into blender until smoot
