Reading time: 3 minutes
I was craving a pizza the other night. I didn’t want to order anything in though, because I promised myself to cook more. Whenever I cook, I wind down and, most importantly, my meal is healthier, as I mainly use fresh produce. But, how to do a vegan pizza dough without yeast? I had no clue and neither did my cookbooks. So, naturally what did I do? I googled and found a recipe for making pizza dough without yeast (it’s really not easy to get your hands on yeast in the U.A.E., which is why you’ll probably never find it in our kitchen) but with dairy. “Whatever!”, I said to myself, “I’ll slightly change it up.”.
I substituted milk with almond milk, which worked really well, and all the cheese with some vegan cheese leftovers, I found in our fridge. To make the dough even healthier, I used half oat bran and half whole wheat flour. You might wanna try different kinds of flours, if you’re sensitive to gluten. Next time, I’ll make this pizza, I definitely will do so. I noticed, I feel better and less bloated whenever I pass on gluten. Since that were the only flour options, I had at home, I went for those.
When it comes to pizza toppings, I love to do unusual combinations, as long as the pizza doesn’t get soggy (to whoever invented Pizza Hawaii: WHY would you do that???). There were not many veggies in our fridge, so I went for cherry tomatoes and bell peppers. And then I saw the can with the chickpeas. In the blink of an eye, I decided that those should also get a place on this super yummy simple vegan pizza. Best. Decision. Ever!!!
Have fun with the recipe below!
(The picture below isn’t my lovely pizza. At the time, my camera skills weren’t up to the challenge, unfortunately.)
The vegan pizza recipe
The recipe is for 2 persons. Overall time needed: 25 minutes.
- 140g whole-wheat flour
- 140g oat bran
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 60g plant-based margarine
- 240ml almond milk
The tomato sauce:
- 3/4 of a 400g can chopped tomatoes
- 1TS oregano
- 1TS chili flakes
- 4 cherry tomatoes
- Shredded vegan mozzarella as you like (I like a lot!!!)
- 1/2 red bell pepper (or whatever color you like)
- 3/4 of a 400g can chickpeas
- 1 finger width of vegan gouda cheese
- Preheat the oven to 230° C.
- Put all ingredients for the dough in a big bowl and start kneeling it thoroughly. I advice to use a mixer with dough hooks, the dough gets gooey and I first tried kneeling it with my hands – I barely got it washed off.
- Once all ingredients are well mixed, put the dough on a baking tray covered with baking paper. I used a big spoon to spread it evenly. When you’re done, put the tray on one of the lower bars of the oven for 5 minutes max.
- In the meantime, get a small bowl, put all the ingredients for the tomato sauce in there and stir well.
- Get the dough out the oven and spread the tomato sauce evenly on it. Put everything back in the oven for 2 minutes. Once the oven did its magic, the dough should look dry but not yet crispy and the tomato sauce should look less moist.
- Now with the topping, you can be as creative as you like. Or follow my suggestions: Cut the 4 cherry tomatoes in quarters and spread them evenly on the pizza and do the same with the shredded vegan mozzarella.
- Cut the bell pepper in small pieces and distribute those pieces as well.
- The vegan gouda cheese can have an intense flavor, which you will definitely like, if you’re a (vegan) cheese person (like me!). Nevertheless, I would not use too much of it, otherwise it’ll cover the taste of all the other great ingredients. Cut the piece into small cubes and adorn your pizza with them.
- Last but not least: I love chickpeas a lot, they are a mean snack, if only baked in the oven by themselves and seasoned a bit with salt, pepper and oregano – but this is for another post. The chickpeas need to be dried otherwise your pizza will get soggy – and who wants that. So put them on a paper towel and rub them off a bit. Once you’re done, put them on the pizza as you like.
- Put the tray back into the oven for around 15 minutes. When the cheese gets a golden color and the edges look really crispy, it is time for the pizza to get out.
I hope you enjoy this recipe! What kind of toppings do you prefer on your pizza?