My meat-eating friends were very satisfied with this and thought it tasted authentic. It’s important that you use a nice vegan cheese though – some of them are not great tasting. I’m a fan of Vegusto No-Muh, Cheezly and Notzarella. With wholemeal spelt and flaxseed, the pizza dough is also a healthier alternative.
Makes 1 pizza
- 1 sachet dry yeast
- 1/2 cup warm water
- pinch sugar
- 3/4 cup wholemeal spelt flour
- 1/2 cup plain spelt flour
- 1/4 cup flaxseed meal
- 1 tsp salt
- 1 tbs oil
- half onion, finely diced
- 1 clove garlic
- 1-2 tbs fresh herbs (chives, oregano)
- salt and pepper
- 1 tomato, diced
- 1/4 cup red wine (optional)
- 1 tsp tomato paste
- handful fresh spinach, chopped roughly (optional)
- vegan pepperoni* (e.g. Tofurky pepperoni)
- vegan nacho cheese,* grated (e.g. Cheesly)
- vegan parmesan* (e.g. Vegie Parmesan)
For the dough, put warm water and sugar in a bowl and spindle yeast on top. Leave for 5 minutes or until frothy. Add flours, flax and salt. Mix with a wooden spoon and knead on floured surface for 5 minutes. Leave in an oiled bowl until doubled in size (1-2 hours). You can heat an oven for 5 minutes and leave the bowl in there for about 30 mins if you’re pressed for time.
Meanwhile make tomato sauce (or use store bought to be lazy!) Fry onion on low heat for five minutes in extra virgin olive oil. Add garlic, salt and pepper and fry for another minute. Add tomato and red wine, bring to a boil and reduce for a couple of minutes. Add tomato paste, herbs and about 1/4 cup water and simmer for 20-30 mins. Stir though spinach.
Roll out pizza dough. Spread tomato sauce on top. Top with nacho cheese and pepperoni and sprinkle with parmesan.
Bake in 200 degree oven for about 30 mins.