Pizza Vegana Recipe

Proof yeast

In a small bowl, combine warm water, sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large bowl (or stand mixer bowl), combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes (or 5–7 minutes in a mixer with dough hook) until smooth and elastic.

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

When risen, punch down dough and divide for one large pizza (about 12–14 inches) or two smaller ones. Let rest 10 minutes before shaping.

While dough rises, prepare the San Marzano tomato base. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown).

Add crushed San Marzano tomatoes, dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or line it.

Prepare vegetables while oven heats. Toss sliced mushrooms, courgette, bell pepper and red onion with 1 tablespoon olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Spread on a sheet pan and roast for 8–10 minutes until vegetables just soften and begin to brown. This prevents excess moisture on the pizza.

Roughly chop or leave spinach as preferred. Olives should be halved. If spinach is very wet, pat dry with paper towel.

Shape the rested dough on a lightly floured surface into a 12–14 inch round. Transfer to a pizza peel dusted with flour/cornmeal or to a prepared baking sheet.

Spread an even layer (about 3/4 cup) of the San Marzano tomato sauce over the dough, leaving a 1/2–1 inch border for the crust.

If using, sprinkle the shredded vegan cheese evenly over the sauce (optional).

Arrange the roasted mushrooms, courgette, bell pepper, red onion, halved olives and chopped spinach evenly across the pizza. Do not overload — aim for a single layer so pizza bakes evenly.

Drizzle a teaspoon of olive oil over the assembled pizza (optional) and slide onto the preheated stone or place the baking sheet in the oven.

Bake at 475°F (245°C) for 10–14 minutes, until crust is golden and toppings are cooked. If using vegan cheese, bake until cheese melts and edges brown slightly.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves on top and slice to serve.