Vegan Pizza

by Alison Casha
vegan pizza

vegan pizza

Nothing like home-made pizza on a Saturday night! This one is dedicated to Veggy Malta’s sixth day of#maltameatfreeweek

Dough for 2 pizzas: 400g plain flour, 280g water, 3.5g dry yeast, 1 tablespoon olive oil, sea salt. Sift the flour into a large bowl, add all the ingredients and mix well with a wooden spoon. Do not overwork it – allow to rest so the dough can rise, cover with a cloth. [You can also prepare 1kg of dough and freeze half of it, just work out the ingredients in ratio to the above] 

Method: prepare 2 round non-stick pizza dishes, lightly grease with vegetable oil and place dough by adapting it to the shape of the dish with your fingers. Help yourself with some flour to avoid sticking. 

Once pizza bases are ready, spoon over your favourite marinara sauce, even better if it’s home-made and top with your preferred ingredients. I first place a layer of grated vegan mozzarella-alternative (my favourite is Violife), then green pepper rings and black pitted Kalamata olives followed by sliced mushrooms and onion rings which were previously rubbed in a little olive oil to avoid drying. Into the oven for 20 mins and you have a pizza for your Saturday night in! 

Try it, it’s so easy and fun to prepare 🙂

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vegan pizza 2

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