Vegan Cheese Pizza, Dough Recipe & Popular Veggie Italian Pizza Topping
Indulge in the flavors of Italy with our guide to Vegan Cheese Pizza, complete with a homemade dough recipe and a selection of popular veggie Italian pizza toppings. Created by residents of Italy, this post combines authentic Italian pizza traditions with vegan-friendly alternatives for a delicious plant-based twist. Discover the perfect crust, explore mouthwatering toppings, and bring a taste of Italy to your vegan pizza creations.
Cook for twenty to thirty minutes until it has reduced one-third, you should be left with two cups out of the initial three cups of tomato sauce. It should be thick.
Remove fromheat and add the remaining basil leaves. Taste for salt. Let it rest.
For the Vegan Pizza Dough:
Dilute the sugar and yeast in the water. Let it rest for 10 minutes. You should see some bubbles on top of the mix.
Remove from the bowl, stretch and fold it for 20 minutes, adding the remaining flour if needed.
Divide the dough into two pieces.
Place each piece on an oiled pizza stone. Drizzle olive oil on top of each piece until they are fully covered, then cover them with plastic foil. Air is the worst enemy of your dough. It will make a hard crust on it if you leave it uncovered.
Let it rise for a minimum of two hours. It should be close to a warm place in your kitchen or close to a heater.
For the cheese pizza:
Pre-heat your oven at 480ºF (or 250 ºC).
Put any oven-resistant pan on the bottom of the oven with 2 cups of water (this helps ensure the same temperature is kept even in the oven (if you don’t have an oven with a fan).
Oil a pan with olive oil.
2 tablespoons olive oil
Add the semolina so it sticks to the oil in the pan.
1.5 ounces semolina
Stretch the pizza dough in it until you have a diameter of 12 inches (30 cm).
Add ¾ cup of tomato sauce and spread it widely (resist the temptation to add too much sauce, or it will make the dough too moist).
24 ounces tomato sauce
Shred the mozzarella cheese or burrata and spread it on top of the sauce.
5 ounces vegan mozzarella cheese
Optionally add three tablespoons of freshly grated parmesan cheese and one tablespoon of olive oil.
Add any non-leafy topping like olives or mushrooms. Do not add leafy toppings at this point. Otherwise, they will not look fresh when serving the pizza.
mushrooms, green olives
Bake for fifteen minutes and take it out of the oven.
After taking it out of the oven, optionally add any leafy greens like fresh basil or arugula.
fresh basil, red pepper flakes
Notes
FlourAll-purpose flour also works for this recipe, but we prefer bread flour for a more airy dough result.We like King Arthur's Bread flour.As for all baking recipes, we recommend weighing your ingredients.1 cup approx 120 gramsNutrition facts were calculated for 2 pizzas, large pizzas or 4 personal pizzas, 4 people.•The minimum amount of time I would recommend letting the dough rise is two hours, but I prefer leaving it to rise for three hours and even overnight.•Make sure you leave the dough to rise at a warm temperature. I leave it close to my house heater in winter, or also, you can turn the oven on 100 ºF (50ºC) for ten minutes and then turn it off before turning the dough in.•I love semolina and the sandy, dusty effect it has on pizza. In my opinion, semolina makes the pizzas have more of a Sourdough texture, which I am all in for.•When raising, cover the dough pieces with plastic foil. Air is the worst enemy of your dough. It will make a hard crust on it if you leave it uncovered.•Put any oven-resistant pan on the bottom of the oven with 2 cups of water (this helps ensure the same temperature is homogenous if you don’t have an oven with a fan).•Suppose you don’t have a Pizza Oven or a Clay Oven, which raises their temperature way above any conventional house oven. In that case, you need to increase the temperature to the maximum (about 480ºF or 250ºC) and let it pre-heat for twenty minutes.•Do not open the oven until the pizza is ready! Otherwise, you will lose the temperature, and the dough will not forgive you.