Veganpizzamargherita Recipes

VEGAN PIZZA MARGHERITA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Whisk 1/4 cup water and flaxseed meal together in a large bowl. Let sit for 5 minutes.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fall-apart tender, 3 to 6 minutes. Let cool, at least 10 minutes.
• Grind oats, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon garlic powder together in a food processor until flourlike in texture.
• Place cooled cauliflower in a fine cheesecloth and squeeze out as much moisture as possible. Add pressed cauliflower to the bowl with the flaxseed-water mixture and stir well. Stir in the oat mixture. Form dough into a ball and place onto the lined baking sheet.
• Press dough ball down into a circle. Lay a sheet of parchment on top and roll dough flat using a rolling pin to about 1/4-inch thick.
• Bake in the preheated oven until crust is set, about 15 minutes. Remove from the oven; leave oven on.
• Place cashews into a pot with water to cover; bring to a boil. Reduce heat to medium-low and simmer until soft, about 15 minutes. Drain.
• Puree boiled cashews, 1 1/4 cups fresh water, tapioca starch, nutritional yeast, cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon garlic powder in a blender. Pour puree into a saucepan over medium heat. Cook, stirring continuously, until thickened, about 5 minutes.
• Heat olive oil in a saucepan over medium-high heat. Saute garlic until fragrant, about 2 minutes. Add crushed tomatoes, balsamic vinegar, maple syrup, 1 teaspoon salt, red pepper flakes, oregano, and black pepper. Simmer marinara sauce until flavors blend, about 10 minutes.
• Fill blender halfway with marinara sauce. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining marinara sauce.
• Spread marinara sauce over the cauliflower crust; top with the 'mozzarella cheese' and add cherry tomatoes.
• Bake in the hot oven until sauce is bubbling and crust is golden brown, about 8 minutes. Top with basil.

VEGAN PIZZA MARGHERITA

Steps:

• Put the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix them together - this will mean your water is a good temperature for the yeast. Add the oil and 1 tsp salt to the warm water then pour it over the flour. Stir well with a spoon then start to knead the mixture together in the bowl until it forms a soft and slightly sticky dough. If it's too dry add a splash of cold water.
• Dust a little flour on the work surface and knead the dough for 10 mins. Put it back in the mixing bowl and cover with cling film greased with a few drops of olive oil. Leave to rise in a warm place for 1 hr or until doubled in size.
• Heat oven to 220C/200C/gas 9 and put a baking sheet or pizza stone on the top shelf to heat up. Once the dough has risen, knock it back by punching it a couple of times with your fist then kneading it again on a floured surface. It should be springy and a lot less sticky. Set aside while you prepare the sauce.
• Put all the ingredients for the tomato sauce together in a bowl, season with salt, pepper and a pinch of sugar if you like and mix well. Set aside until needed.
• Divide the dough into 2 or 4 pieces (depending on whether you want to make large or small pizzas), shape into balls and flatten each piece out as thin as you can get it with a rolling pin or using your hands. Make sure the dough is well dusted with flour to stop it sticking. Dust another baking sheet with flour then put a pizza base on top - spread 4-5 tbsp of the tomato sauce on top and add some sliced tomatoes and grated vegan cheese. Drizzle with a little olive oil and bake in the oven on top of your preheated baking tray for 10-12 mins or until the base is puffed up and the vegan cheese has melted and is bubbling and golden in patches.
• Repeat with the rest of the dough and topping. Serve the pizzas with fresh basil leaves or chilli oil if you like and sprinkle over vegan parmesan just after baking.