2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110°F)
3 1/2 to 4 cups all-purpose flour
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon salt.
For the Pizza Sauce:
1 can (15 oz) tomato sauce
2 tablespoons tomato paste
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon sugar
Salt and pepper to taste
For the Toppings:
1 cup vegan mozzarella cheese, shredded
1 cup fresh arugula
1/2 cup black olives, sliced
1/2 cup mushrooms, sliced
1/2 cup bell peppers, sliced
1/2 cup tomatoes, sliced
1/4 cup red onion, thinly sliced
1 teaspoon dried oregano
1 teaspoon dried basil.
Instructions
Step 1: Prepare the Pizza Dough
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5-10 minutes until it becomes frothy.
In a large bowl, combine 3 1/2 cups of flour and salt. Make a well in the center and add the yeast mixture and olive oil.
Mix until a dough forms, adding more flour as needed.
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until doubled in size. Step 2: Prepare the Pizza Sauce
In a medium saucepan, combine the tomato sauce, tomato paste, minced garlic, oregano, basil, sugar, salt, and pepper.
Bring to a simmer over medium heat, stirring occasionally.
Reduce the heat to low and let it simmer for about 15 minutes. Adjust seasoning to taste.
Step 3: Preheat the Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up as well.
Step 4: Roll Out the Dough
Once the dough has risen, punch it down and turn it out onto a lightly floured surface.
Divide the dough in half if making two pizzas or keep it whole for one large pizza.
Roll the dough into your desired shape and thickness. Transfer it to a parchment-lined baking sheet or preheated pizza stone.
Step 5: Assemble the Pizza
Spread an even layer of pizza sauce over the rolled-out dough, leaving a small border for the crust.
Sprinkle the vegan mozzarella cheese evenly over the sauce.
Arrange the sliced mushrooms, bell peppers, tomatoes, red onion, and black olives on top of the cheese.
Sprinkle dried oregano and basil over the toppings.
Step 6: Bake the Pizza
Bake in the preheated oven for about 12-15 minutes, or until the crust is golden and the cheese is melted.
Remove from the oven and immediately top with fresh arugula.
Step 7: Serve
Let the pizza cool for a few minutes before slicing.
Serve hot and enjoy your homemade vegan veggie pizza!
Nutrition Information (per slice, based on 8 slices):
Calories: 240
Total Fat: 10g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 450mg
Total Carbohydrates: 30g
Dietary Fiber: 4g
Sugars: 4g
Protein: 6g
Vitamin D: 0mcg (0% DV)
Calcium: 60mg (5% DV)
Iron: 2mg (10% DV)
Potassium: 300mg (6% DV)
Tips for the Perfect Vegan Veggie Pizza
Dough Rising: Ensure your dough rises in a warm, draft-free environment. If your kitchen is cold, try placing the bowl of dough in an oven with just the light on.
Pizza Stone: If you have a pizza stone, use it! It helps achieve a crispy crust by evenly distributing heat.
