Time
30 min
Serving
6 persons
Calories
0
Ingredients
- For the pizza dough::
- active dry yeast: 1 tsp
- warm water: 1 cup
- 2.5 cups whole wheat flour:
- salt: 1 tsp
- olive oil:
- For the Sauce::
- tomatoes: 1 can (crushed)
- garlic: 2 clove (minced)
- oregano: 1 tsp (dried)
- salt and pepper: (to taste)
- For the toppings::
- bell pepper: 1 piece (sliced)
- courgette: 1 piece (sliced)
- red onion: 1 piece (sliced)
- mushrooms: 1 cup (sliced)
- vegan mozzarella: 1 cup
Metric Conversion
Stages of cooking
-
In a small bowl, mix the yeast with warm water and let it sit for 5 minutes. In a large bowl, combine the flour and salt. Pour in the yeast mixture and mix until a dough forms.
-
Knead the dough for about 5 minutes, adding more flour if too sticky.
-
Cover the dough and allow it to rise for 1 hour.
-
Preheat your oven to 450 degrees F (232 degrees C). If you have a pizza stone, place it in the oven now to heat up.
-
While the dough is rising, start on your sauce by heating a small saucepan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the crushed tomatoes, oregano, salt, and pepper. Reduce heat to low and allow to simmer.
-
On a floured surface, roll out your pizza dough to your desired thickness.
-
Carefully transfer the rolled-out dough to the pizza stone or baking sheet.
-
Spread your homemade sauce over the dough, leaving a small margin for the crust.
-
Arrange your sliced vegetables over the sauce, and sprinkle the vegan mozzarella on top.
-
Bake for 12-15 minutes, until the crust is golden and the cheese is melted.
-
Allow the pizza to cool for a few minutes before slicing and serving. Enjoy your Vegan Roasted Vegetable Pizza!
