Empty My Fridge
Easy Vegan Veggie Pizza with No Knead Crust
Ingredients
- Yeast1 tsp
- Flour1 tbsp + 1 ¼ cups
- Salt⅓ tsp
- Olive oil1 tsp
- Oregano · dried½ tsp
- Garlic powder¼ tsp
- Red Pizza sauce of choice
- Bell pepper · sliced
- Red onion · sliced
- Mushroom · thinly sliced
- Zucchini · sliced
- Kalamata olive · sliced
- Garlic2 cloves
- Extra virgin olive oil1 tsp
- Basil
- Parmesan cheese
- Cheddar cheese
- Pepper flakes
Instructions
- In a bowl, combine the warm water, yeast and 1 tbsp flour, then wait a few minutes until the yeast foams.
- Add 1 cup flour, the salt, herbs, garlic powder and olive oil and mix. Add 3 more tbsp flour and mix, then knead briefly by hand into a soft, slightly sticky dough. Add another tbsp flour if needed.
- Shape the dough into a ball and rest it for 15 minutes in a warm place.
- Rub 1/2 tsp oil over the dough, then shape it into a ball and place it on a parchment-lined sheet.
- Dust with a little flour and press the dough into a 13 to 14 inch oval, keeping the edges thicker than the centre. Rest a few minutes. Preheat the oven to 435°F / 220°C.
- Spread the pizza sauce over the base. Scatter the sliced vegetables, mushrooms and olives evenly.
- Mix the chopped garlic with 1 tsp olive oil, a pinch of salt and the oregano, then sprinkle over the pizza.
- Season the vegetables with salt. If using a meltable vegan cheese, scatter it over the top now.
- Bake for 17 to 18 minutes, until the edges are golden. Top with vegan parmesan, chopped fresh basil and pepper flakes, then slice and serve.
Summarized from Vegan Richa's video. Watch it for the details.
More recipes with
GarlicOnionCheeseBell pepperMushroomParmesan cheeseRed onionCheddar cheese
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