Sunday, 2 February 2014

Vegan Pizza

This is my first attempt, but definitely not my last, at making a vegan pizza. There’s plenty of room for improvement, but for my first shot – not bad. I didn't want to use a store bought "vegan cheese" so I used a home made crumble with tofu, spices and nutritional yeast, it as ok but not perfect. Next time I will try a home made vegan "melty-cheese".

Serves 4:
For the dough
Strong white flour (500g)
Salt (1 tsp)
Dry yeast (1 tsp)
Water (275 ml)
Olive oil (1 tbsp)
Oregano (1 tsp)

For the topping
Tomato sauce (2 tbsp)
Black olives (20 - sliced)
Onions (2 - finely sliced)
Tofu (100g)
Nutritional yeast (1 tsp)
Curry (1 tsp - powder)
Soy sauce (1 tsp)

1) In a large mixing bowl, stir together the flour, salt, oregano, pepper and dried yeast. Make a well in the centre of the flour mixture. Pour most of the water into the well along with the olive oil and bring the dough together with your hands. As the flour is incorporated the dough will start to take shape. Add the remaining water if the dough feels tight or hard.
2) Turn the dough out onto a clean surface and knead until the dough is smooth and elastic.
3) Divide the dough into two equal portions, shape each portion and place on a baking tray. Allow to rest for about 15 minutes.
4) Preheat the oven to 220C.
5) Crumble the tofu, mix in the curry, soy sauce and nutritional yeast and reserve.
6) Cover the surface with the tomato sauce, onion, olives and oregano.
7) Top with the tofu mixture.
6) Cook until the base is golden-brown, around 30 minutes.