Hi,
I am happy to be back here to contribute one of my vegan recipe on Meatless Monday. Actually every day is my meatless day but today my partner Alex enjoyed Meatless Monday with me although Alex is a serious meat lover 😂.
We were very busy today but Alex wanted some pizza and we closed our shop early to make our own vegan pizza.
Total time of preparing and cooking is 45 minutes.
INGREDIENTS
- THE BASE
- Wheat flour: 300gr
- Instant dry yeast: 5gr
- Powdered salt: 10gr
- Undefined brown sugar: 20gr
- Organic rice milk: 200ml
- Extra Virgin Olive Oil: 30ml
- TOPPING
- Champignon mushroom: fresh, 01 big mushroom or 02 medium size mushrooms.
- Corn: canned or fresh, 20gr
- Paprika: fresh, 25 gr
- Pineapple: fresh 30gr or 01 big round slice 2cm thick.
- Black fungus: dry, 5gr
- Tomato paste or ketchup: 03 table spoons.
- Vegan butter: 15gr.
- 1/4 red onions if you like but I am not a big fan of any fresh onions 😅. So I did not include it in my recipe.
- Vegan seasoning: 1/3 tea spoon.
PREPARE
The base - part 1:
Sieving all the wheat flour into a big bowl. Then put these ingredients in order into this bowl (with wheat flour): first - dry yeast then mix, second - brown sugar then mix, third - salt then mix.
In the mixture bowl, make a small blank space in the middle. Next, pour 150 ml rice milk into the bowl and mix with the powder mixture to make a dough. If the dough is too dry, continue pouring the rest 50ml rice milk to make the dough wet enough to knead. MAKE SURE the dough NOT too wet and too sticky!
Pour 15ml olive oil on the a flat surface to knead the dough. Knead the dough in 10 mins evenly until the dough surface is smooth and no more sticky.
Kneading the raw dough evenly
Knead until the dough smooth and no more sticky
Now use a hand with cooking glove to spread evenly 10ml of olive oil in the big bowl and leave the dough rest in the bowl. Make sure the dough bowl is covered tightly and put in a dark place for 25 mins.
Pour the rest of olive oil into an empty bowl
Spread evenly the olive oil around inside the bowl
Leave the dough with olive oil covered to rest in the bowl
Cover the dough bowl tightly in a dark place in 25 mins
Topping:
- Pineapple: cut into small medium piece.
- Paprika: chop into small cubes.
- Champignon mushrooms: cut into very thin slices.
- Black fungus: soak in a hot water about 10 mins. Then cut into thin small long pieces.
- Quickly stir fried chopped black fungus with the left 5ml olive oil and 1/4 teaspoon of vegan seasoning in 3 mins on a medium fire. Leave it cool down.
The base - part 2:
After 25 mins and the dough now raised very big.
Take the dough out of the bowl and start kneading the dough to make a flat round shape of the pizza base.
When we have a round shape base of the pizza as we want, put the base on the baking paper.
Now use a fork to make the "breathing" holes on the base:
BEFORE BAKING:
Pre-heat the oven in 10 mins at 180 C degrees.
Spread the vegan butter evenly on the pizza base:
Then spread the tomato paste on the pizza base (on the top of vegan butter layer):
Arrange all the topping ingredients evenly:
Now we have a complete raw vegan pizza ready for baking:
BAKE & SERVE
Bake the pizza at 185 C degrees in 10-12 mins until the pizza base turn light brown and the toppings are cooked nicely well.
The chili sauce (home-made or sriracha) or vegan mayonnaise will be the good combination for this vegan pizza.
While I am writing this recipe here, Alex is enjoying every last pieces of this delicious meatless pizza.
ENJOY!