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Vegan Pizza ( Vegan )

Vegan PizzaIngredients
For the quinoa crust
  • 280g / 1½ cups quinoa, soaked overnight and drained or 140g / 1 cup + 2 tbsp quinoa flour (you may need to add extra water if using the flour)
  • 120ml / ½ cup water
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • (optional) ½ tsp garlic granules
  • (optional) ½ tsp onion granules
  • A pinch of salt and pepper
  • 2 tbsp olive oil
For the pizza sauce
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • ½ onion, chopped
  • 300g / 1⅓ cup chopped tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp dried thyme
  • A pinch of salt and pepper
For the toppings
  • Vegan Mozzarella
  • ½ medium red onion, sliced
  • 1 tbsp coconut sugar
  • 1 tsp balsamic vinegar
  • 1 tbsp olive oil
  • Fresh basil, torn
  • Olive oil – I used garlic olive oil for extra flavor
Instructions
To make the crust:
  1. Preheat the oven to 230°C (fan 200°C) / 450°F and place a 10-inch iron skillet in the oven to heat up.
  2. Mix all the ingredients in a blender until completely smooth. You may need to stop to scrape down the edges and adjust the amount of water, as necessary. You should be left with a thick, smooth mixture that resembles a pancake batter.
  3. When the oven is hot and the skillet has heated, remove it from the oven and carefully and drizzle with the olive oil, tilting the pan to make sure it’s evenly coated.
  4. Pour the mixture into the pan immediately. If it needs smoothing, use the back of the spoon to spread the mixture gently. Transfer to the oven and cook for 10-15 minutes until the top is turning golden. Remove from the oven and flip it over to the other side. Cook for another 10 minutes then carefully remove from the oven. Keep the oven heated…
To make the sauce:
  1. Heat the oil in a medium saucepan and cook the garlic and onion on a medium heat until softened. Add to a blender with the tomatoes, herbs, salt and pepper. Blend until smooth.
  2. Transfer the mixture back to the saucepan and set on a medium heat. Leave to cook, uncovered for 15-20 minutes until it’s reduced. It should be thick enough to spread on the pizza.
To make the toppings
  1. Follow the instructions on the bottom of the page how to make homemade vegan mozzarella cheese  or use your favorite cheese substitute.
  2. To make the sweet red onions, mix the sliced onions with the coconut sugar and balsamic vinegar in a small bowl. Heat the olive oil in a frying pan and add the onion mixture. Cook until softened.
To make and assemble the pizza
  1. Once the base has cooked, spread the pizza sauce on top. Chop or break the mozzarella into small slices or chunks and add to the pizza. Top with the sweet red onions and some torn fresh basil.
  2. Cook for 8-10 minutes until the cheese has begun to melt and turn slightly golden and the toppings are well cooked.
  3. Serve and enjoy! Any leftovers can be kept well-wrapped in the fridge to reheat later on.

 

 

1 Comment
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