Makes 2 10-inch pizzas. Half the recipe if needed. We love to make extra to freeze & store!
This recipe is Vegan, Gluten & Dairy-free.
For the Dough:
3 ½ cups All Purpose Flour
2 teaspoon Salt
1 teaspoon Sugar
2 tablespoon Extra Virgin Olive Oil
1 ⅓ cups of Warm Water, 43 degrees celsius
2 ⅓ teaspoon envelope of Yeast
For the Spread:
3 tablespoons worth of Sweet Miso Cashew Cream
For the Toppings:
2 Cups of Zucchini, sliced
1 Eggplant, sliced
1 Red Capsicum, sliced
Handful of pine nuts
To make the dough (or you can opt to use frozen pizza bases instead)
Add the yeast to warm water & set aside for 3 minutes until foamy.
Mix together flour, salt, sugar & olive oil with a standing mixer or by hand if itching for an arm workout. The latter should take approximately 10-15 minutes. The dough is ready when it’s tacky but doesn’t stick to your hands.
If using a stand mixer, mix on medium speed for 10 minutes.
Lightly coat 2 bowls with oil. Divide the dough into 2 balls and place into the oiled bowls, brushing the top of the dough with oil. Let your dough balls rise in a warm place or until they have doubled in volume.
Let’s get spreading!
Take 1 ball of dough & dredge it in flour. Using hands or a rolling pin, roll the dough out to a 10-inch circle. Freeze the other dough ball if not using.
Use as much of the cashew cream as you want. We recommend 3 tablespoons worth for 1 pizza.
Don’t leave the pizza topless!
Pile on the zucchini, capsicums, eggplants & pine nuts on top of the pizza. Use any toppings you want!
Now it’s time to bake!
Preheat oven to 250 degrees celcius and pop the pizza in on the middle shelf. Cook for 20 minutes until the crust is crispy and golden brown. Choose to repeat the process with your second dough ball, or store in the refrigerator or freezer.