Vegan 2 hours and 10 Minutes (following dough recipe) 1 hour and 10 minutes ( Dough already complete)
Everybody loves pizza…especially homemade. We made our own spin on some of our favorite pizzas. Whether you like pesto, margherita, or animal lovers we have you covered! Making your own homemade pizza is easy, fun, and can be a great bonding experience with family and friends.
For the dough we decided to make that from scratch and you can do the same. It takes some extra time, but it is well worth it! You can flavor your crust, add cheese or leave it plain…the choice is yours. Why just have one sauce when you can have two? You can pesto your pizza or keep it traditional with a tomato sauce. Then comes the magic…the toppings! Add what you want, make designs, but most importantly have fun with this because pizza is a blank canvas and you can create your own masterpiece.
- 1 Jar Muir Glen Organic Fire Roasted Tomato sauce
- 1 El Burrito Organic Soy Chorizo
- 1 Field Roast Italian Sausage
- 1 Yves Veggie Pepperoni
- Daiya Mozzarella Cheese
- 1 1/2 cups warm water
- 2 packets (1/4 ounce each) active dry yeast
- 2 teaspoons brown sugar
- 1/4 cup extra virgin avocado oil, plus more for bowl and drizzling
- 1 teaspoon sea salt
- 4 cups unbleached all-purpose flour, plus more for work surface
- 1 cup Mix Pine Nuts
- 1 ½ cup Basil
- 8 oz Vegan Parmesan Cheese
- 1/2 Avocado Oil
- ¾ Himalayan Salt
- Pour the water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk in the sugar, oil, and salt. Add flour and stir until a sticky dough forms.
- Lightly brush another large bowl with a little olive oil. Place dough inside and drizzle a little oil over the top. Cover with plastic wrap and set aside in a warm, draft-free place until dough has doubled in size, about 1 hour.
- Turn out onto a lightly floured work surface and gently knead 1 or 2 times, forming into a round. Let rest for about 10 more minutes.
- Use or store as is for 1 large pizza, or divide into 4 equal portions for individual pizzas.
- If the yeast doesn’t foam, it isn’t good anymore.
- In the winter time, I like to place the bowl of dough on a heating pad to aid in the rising time.
- Dough will keep in the refrigerator for 3 days or in the freezer for 2 months.
- To freeze, allow the dough to completely finish rising, cover in plastic wrap and then place in a resealable freezer bag. (Divide in half or in quarters before freezing.)
- Suggestion on cooking: preheat oven to 450 degrees F for at least 30 minutes, preferably an hour. Place dough on some lightly floured parchment paper; starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick round. You can pinch the very edges if you want to form a lip. Transfer parchment with the flattened dough to a peel or baking sheet. Brush with a little olive oil, then your sauce and toppings (do not load up each pizza with a ton of toppings as the crust won’t end up crispy that way.) Slide the pizza, along with the parchment, off of the peel and onto the baking stone in the oven. Bake for 10 minutes, until the crust is browned and the cheese is golden, then sprinkle a little more cheese and bake for another 2 minutes until melted.
- Mix Pine Nuts, Basil, Parmesan Cheese, Oil and Himalayan Salt to food processor or blender add to pizza with Daiya Mozzarella Cheese, and mushrooms
- Add Tomato sauce, Daiya Mozzarella Cheese, Fresh Basil
- Add Tomato sauce, Daiya Mozzarella Cheese, Soy Chorizo, Yves Veggie Pepperoni, Field Roast Italian Sausage