Try out this amazing Vegan Pizza Recipe, It’s super easy to make and delivers a fantastic crispy crust with no-kneading!

If you ever thought making your own pizza base was just far too much trouble then I have the perfect antidote right here.  Because it’s made with plain and wholemeal flour it doesn’t require hours of kneading and proving – just mix and rest for half an hour then shape, top and bake.  That’s right, Friday night healthy(ish) pizza sorted.  You can even make the base a couple of days in advance and leave in the fridge because it doesn’t over-prove and it still retains its light elasticity when baked.  It’s the perfect balance of light but chewy.

And you don’t need to be a pizza tossing Italian to make them look rustically delicious.  Rustic – that word we use when we don’t bother with rolling pins or cutters.  Just use our good old hands.  You can use a rolling pin if you choose, but that just means more washing up!

How to make this Easy Vegan Pizza:

Making this could not be simpler:

Pop the water, yeast and sugar into mixer and whisk, cover with a t-towel and leave for 15mins
Add the flour, salt and olive oil and mix using the dough hook
Leave for 30mins to prove
Divide into 4 and shape into, well, pizza shapes
Spread with Tomato Puree and add your favorite toppings
Bake!

How to make the Vegan Pizza Dough:

Mixing the dough is just a few very simple steps.  First, lets activate the yeast in some tepid water with a bit of sugar.  I wrote a whole thing about the conditions yeast needs to do its yeasty thing and make things grow when talking about baking the perfect loaf.  Long story short, the water needs to be tepid – or blood temperature so that when you put your finger in the water it feels neither hot or cold.  Too hot and it kills the yeast, too cold and it takes longer for the yeast to wake up.  The sugar provides ‘food’ for the yeast, giving it another nudge to get it going.  Just whisk together and leave to stand for 10-15 minutes till the top becomes frothy. Then you just add the flour, oil and salt and lightly mix until the dough comes together.  No frantic pounding needed as is the usual way with dough.

Before

After

How can I get Vegan Cheese?

You can top it with whatever you like but a truly lovely combination is creamy courgettes, tangy sweet tomatoes and New Roots vegan Camembert cheese.  I’m utterly in love with this stuff.  I mean, just look at it .  If you’ve never tried vegan cheese you honestly can’t find better than New Roots.  They’re also a truly lovely group of people and we like lovely people ❤

Its Handmade in Switzerland from raw cashew nuts, Fermented and ripened for 3 to 4 weeks following Camembert-making traditional methods.

If you’re in the UK you can get it from Planet Organic or Green Bay

Looks just like real cheese right?  Tastes just like real cheese too.  Hand on heart this is THE best vegan cheese I’ve tried.  No strange rubbery texture.  And all the flavour of artisan cheese.

What else could I make with this dough?

I’ve also used the dough to make these utterly delectable Cheeze Bombs – honestly the only time I’ve regretted being married was having to share them!!

I’ve also done a Spring Veggies Flatbread Pizza – topped with hummus rather than tomato puree.

If you make any of the recipes from The Cook & Him we’d LOVE to see!  Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture! ❤)

And don’t forget to follow us on Instagram, Facebook or Twitter for even more recipe inspiration and chat, competitions, behind the scenes and so much more!

If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)

And don’t forget to follow us on Instagram , Facebook or Twitter for even more recipe inspiration and chat, competitions, behind the scenes and so much more!