Vegan
Vegan “cheesy” mushroom & crumble pizza:
Ingredients:
Dough:
- 2 ½ cups all‑purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2 ¼ tsp active dry yeast (1 packet)
- 2 Tbsp olive oil
- ¾ cup warm water
Sauce:
- 1 cup tomato sauce (or crushed tomatoes)
- 2 Tbsp tomato paste
- 1 Tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt & pepper, to taste
Toppings:
- 1 cup vegan mozzarella shreds
- ½ cup vegan cheddar shreds (for a golden mix)
- *Mushrooms* (amount not specified – typically 1–2 cups sliced)
- Optional: vegan “crumble” (e.g., soy or chickpea-based crumble)
Directions:
1. *Dough*:
- Mix flour, salt, sugar, and yeast.
- Add olive oil + warm water; knead 5–7 min until smooth.
- Let rise 1 hr (or until doubled).
2. *Sauce*:
- Combine tomato sauce, paste, olive oil, garlic, oregano, basil, salt & pepper.
- Simmer 5 min; set aside.
3. *Assemble*:
- Preheat oven to 425 °F (220 °C).
- Roll out dough to desired thickness on parchment.
- Spread sauce evenly.
- Sprinkle vegan mozzarella & cheddar shreds.
- Add sliced mushrooms (and vegan crumble, if using).
4. *Bake*:
- Bake 12–15 min, or until crust is golden and cheese melts.
5. *Serve*:
- Slice and enjoy hot.
Notes:
For an extra melty vegan cheese, you can try a few tricks:
- *Pre-shred the cheese*: Some brands melt better when shredded fresh.
- *Mix in a bit of tapioca starch*: Helps create a stretchy texture.
- *Broil at the end*: A quick broil can help the cheese get bubbly and golden.
As for mushrooms, cremini or baby bella mushrooms work great for pizza – they have a nice meaty texture.
