Since this pizza bread can be carried in a backpack, with all the toppings in containers, it is a great to take on hiking or on a road trip.
Ingredients for the dough:
- 0.5 kg of flour
- 2 dl of water
- 20 g of fresh yeast
- 1 of teaspoon sugar
- 1 dl of vegan yogurt
- 1/4 teaspoon of turmeric
- 0.5 teaspoons of salt
- 3 tablespoons of olive oil
Preparation:
- Crush the yeast and mix it with one tablespoon of flour, sugar and 1 dl of warm water to form a yeast. Let it rise in a warm place.
- Sip flour into a large bowl and make a hole in the middle. Salt the flour along the edge and pour the yeast and some of warm water into the bowl, into the hole (volcano). Let it rise a little again in a warm place.
- Mix 1 dl of vegan yogurt with 1 dl of water and turmeric and warm it up a little. Mix yeast and flour with a wooden spoon, while slowly adding warm water and yogurt mix.
- Once you form a ball, transfer the dough to a floured board and knead it with both hands. Knead the dough until it separates nicely from your hands.
- Cover it with olive oil and wrap it in a zip bag. Put it in the refrigerator overnight or at least for two hours.
Ingredients for vegan cheese butter:
- 200 g of smoked tofu
- 4 tablespoons of rice milk
- salt
- pepper
- 50 g of vegan butter (room temperature)
- a clove of garlic
- lots of fresh herbs: parsley, arugula, basil, thyme
Preparation:
- Blend all the ingredients in a blender for 3 minutes.
Ingredients for pizza toppings:
- 100 g of button mushrooms
- 1 red onion
- 1 small white onion
- 100 g of cherry tomatoes
- 4 tablespoons of olive oil
- a pinch or two of salt
Preparation:
- Shape pizza dough with your hands and place it on a greased baking tray.
- Cover the dough with vegan cheese butter.
- Cut mushrooms and vegetables in any shape you like and place it on top of the dough.
- Place it in a very hot oven for 10-15 minutes or until nicely baked.