Deliciously crispy Italian vegan pizza with lovely tomato sauce and delicious toppings. Refined with delicious vegan parmesan and cold pressed oIive oil. Makes a perfect healthy vegan lunch or dinner. Bella Italia!
FOR THE PIZZA DOUGH put all the ingredients in order in a high-powered blender and process with the dough program until smooth. Alternatively, put everything in a bowl and mix by hand or food processor (with dough hook) until smooth. The dough should be neither too runny nor too dry and should come away from the edge of the bowl. Cover and let rise at room temperature for 30 minutes (minimum) to an hour. NOTE: The dough does not like cold air, drafts or direct sunlight.
170 ml lukewarm water, ½ packet or 1 tsp dry yeast, 1 tbspn Raw cane sugar, 1 tbspn Cumin, ½ tbspn Salt, 250 g fine spelt flour
In the intermediate theTOMATE SAUCE prepare To do this, place everything in a blender and blend to a smooth sauce. Set aside.
1 tbspn Tomato paste, ½ tbspn Salt, 1 tbspn Basil, Optional: 1-2 dried tomatoes preserved in oil, 240 g peeled and diced tomatoes
Preheat the oven to 190 degrees (pizza level or intensive heat) and line a baking tray with baking paper.
Remove pizza dough from bowl after rising time and knead on a floured work surface for 1-2 minutes. Roll out with a pastry roller to a round dough and spread on the baking paper. The dough should approximately fill the baking tray.
Spread tomato sauce evenly with a spoon and top with desired garnishes. Sprinkle with parmesan and place in oven.
A handful of cherry tomatoes, One zucchini, One onion
Bake for about 20-25 minutes, until the edges are golden brown. Remove from oven, let cool briefly, sprinkle with pizza seasoning and Parmesan and portion.
A handful of mushrooms, Vegan sausages, Vegan parmesan, Fresh basil, Extra virgin olive oil, Pizza seasoning
Keeps up to 2 days covered in the refrigerator, but best fresh!