How to make homemade vegan pizza
This is a traditional family recipe, that I used to make (now it's vegan!) while growing up. I've made some modifications, and hope that you'll like this tasty rendition.
You'll need the following ingredients.
For the dough:
2 ¼ teaspoons Yeast dissolved in 1 cup warm water. (Using yeast packages is a good way to go. That way you can just buy enough for the recipe.)
1 Teaspoon Honey.
1 Teaspoon Salt (optional) (Omit if using self-rising flour.)
2 Tablespoons Olive Oil
2 and a half Cups of Rye or White Flour
For the Sauce:
1 Large onion chopped finely
8 Ounce can of Tomato Sauce
¼ Teaspoon Salt
1 - 4 Cloves of Garlic (depending on taste, I use 3) minced
¼ Teaspoon Pepper
For your Toppings:
1 Cup broccoli
1 Green Pepper
1 Cup Cauliflower
½ Package (4 Ounces) Tempeh
You'll also need some Canola Oil (or other medium or high heat oil) for the pans.
Pre-heat oven to 425° F.
Mix the dough ingredients, about 20 strokes. Let it sit for 5 minutes (no more!).
Spread dough on two lightly oiled pans, or one larger one. You can press the dough out very thin, and it will still be OK; or it will be fine if it's a little thicker. 10 inch round pans are best. To get the dough to the edges, work it with your fingertips, and keep bringing the dough from the middle out to the edges. Get the dough all the way out to the edges, and don't let it get to thin, to keep it from burning.
Mix all the ingredients in the sauce together, and then spread it on the pizzas out to the edges.
Sprinkle the Nutriyeast on top of the sauce. Just a light dusting is fine.
Then put on the other toppings, and pop it in the oven.
Cook for 25 minutes, and enjoy!
Let me know if you have any pizza variations you'd like to share!
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Some of my other vegan recipes
Steamed kale and summer squash with rice wine vinegar
Healthy vegetable soup recipe; easy and delicious
Delicious Oatmeal Apple Breakfast Recipe
Fried tempeh with green peppers
If you haven't tried tempeh yet, then this is a great starter recipe for you. Tempeh is made from fermented soy beans. The texture is dense and chewy; and the nutrition from tempeh is easier to for us to assimilate than tofu.
How to make great granola
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