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“After many requests, I had to reveal each person how I make vegan pizza with a conventional crispy base, wealthy tomato sauce & ‘cheesy Mozzarella’. They cook just as properly in a conventional oven as they do in a wooden-fired oven”
Ingredients
Pizza Dough:
4 cups Strong White Bread Flour
Pinch Sea Salt
1 & 1/2 cups Luke Warm Water
2 tsp Active Dried Yeast
2 tbs Olive Oil
Pinch Sea Salt
1 & 1/2 cups Luke Warm Water
2 tsp Active Dried Yeast
2 tbs Olive Oil
Tomato Pizza Sauce:
2 tbs Olive Oil
2 Shallots, chopped fine
1 Clove of Garlic
1 Tin of Chopped Tomatoes
1 tbsp Tomato Puree
1 tbs Unrefined Caster Sugar
Splash of White Wine Vinegar
1 tbs Fresh Thyme
2 Shallots, chopped fine
1 Clove of Garlic
1 Tin of Chopped Tomatoes
1 tbsp Tomato Puree
1 tbs Unrefined Caster Sugar
Splash of White Wine Vinegar
1 tbs Fresh Thyme
‘Mozzarella Cheese’:
1/2 cup Cashew Nuts, soaked in boiling water for at least 15 minutes
1 cup Soy Milk
1 tsp Miso Paste
1 tbs Nutritional Yeast
4 tbs Tapioca Starch
Pinch Sea Salt & Pepper
1 tbs Fresh Lemon Juice
1/4 tsp Garlic Powder
1 cup Soy Milk
1 tsp Miso Paste
1 tbs Nutritional Yeast
4 tbs Tapioca Starch
Pinch Sea Salt & Pepper
1 tbs Fresh Lemon Juice
1/4 tsp Garlic Powder
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