There's no one who doesn't love pizza. This dish has successfully captured the hearts of Poles of all ages. Homemade, fresh pizza is unmatched – every pizza lover knows this. This includes vegans who have eliminated dairy products, eggs, meat, and fish from their diet. Can such a person enjoy a flavorful and richly flavored pizza? Absolutely! We'll show you how to make one.
It might seem like this particular dish offers little scope for those who forgo animal products in their diet. The vegan list of forbidden foods includes meat, sausages, eggs, fish, dairy products, and even honey. How can you eat pizza without salami, mozzarella, ham, and a sprinkling of this yellow, stretchy, warm cheese?
It turns out, however, that vegan pizza is just as tasty as traditional pizza. What's more, it can also be enjoyed by people with lactose intolerance, and if gluten-free flour is used, even gluten.
How to go about preparing vegan pizza?
The key is choosing the right ingredients. We rely on plant-based ingredients for the filling and healthy flours for the base.
Instead of traditional wheat flour, it's healthier to use, for example, our organic spelt flour. It boasts a high fiber content and is easily digestible and absorbable. Additionally, it also contains:
- unsaturated fatty acids
- numerous vitamins (including vitamin A, E, D, B1, B2, B6 and PP)
- as well as minerals valuable for the functioning of our body, such as iron, magnesium, potassium and calcium
- It also contains a lot of protein. 50% more than traditional wheat flour.
In the gluten-free version, the pizza base can be made from buckwheat flour or a mixture of buckwheat, millet and rice flour in a 2-1-1 ratio.
The buckwheat flour we offer also contains a lot of protein and amino acids, which our bodies need from outside sources, and it also adds a unique flavor to dishes. If you prefer a more neutral-tasting base, you can add millet flour to the buckwheat flour, which doesn't alter the flavor of the dish and also contains a wealth of beneficial ingredients:
- antioxidants
- lecithin
- vitamins
- mineral salts .
Our rice flour has similar properties, and is characterized by low sodium content.
We offer organic flours:
To make vegan pizza you will need:
1 and 1/2 cups of wheat flour - it is best to mix half and half wheat flour and e.g. spelt flour
(for a gluten-free version, you can use buckwheat flour or a mixture of buckwheat, rice and millet flours)
An extra small handful of flour for kneading on the counter
1/2 cup of warm water
- 10 g fresh yeast
- a teaspoon of salt
- a teaspoon of sugar
- 2 tablespoons of oil
Execution:
Sift the flour into a bowl through a fine sieve and add salt. Dissolve the yeast in the water, add the sugar, and combine with the flour. Mix by hand until the dough pulls away from the sides of the bowl. Then add the olive oil and knead until all the butter is incorporated. If it's too sticky, lightly dust with flour. The gluten-free version will handle differently and be sticky, as gluten-free flour doesn't provide elasticity.
Cover with a clean cloth and set aside in a warm place to rise. The dough should double in size, which takes about an hour. It's a good idea to keep the cloth uncovered during this time to watch it rise, as the dough will cool and may collapse. Meanwhile, you can prepare the sauce, which is a great substitute for yellow cheese.
Homemade béchamel sauce with inactive yeast flakes
- 2 tablespoons of oil
- 12 tablespoons of inactive yeast flakes
- 2 tablespoons of wheat, spelt or gluten-free flour
- 2 cups of soy or rice milk
- 2 tablespoons of mustard
- Salt and pepper to taste
Execution:
Gently heat the fat in a pan, add the sifted flour and inactive yeast flakes, stirring to prevent lumps from forming. Sauté briefly and slowly add the milk, stirring constantly. Add the mustard, salt, and pepper. Cook briefly until thickened.
Homemade tomato sauce for the base:
- 6 large tomatoes
- 1 small onion
- 1 small teaspoon of dried basil
- 1 small teaspoon of marjoram
- A pinch of salt
Blanch the tomatoes in boiling water, peel, dice, and simmer until the sauce evaporates. When the mixture reaches a fairly thick consistency, blend until smooth. Add the finely diced onion, marjoram, and basil.
We have available inactive yeast flakes:
What's next?
Roll out the risen dough into a thin circle slightly larger than the baking sheet. Line the baking sheet with parchment paper (it makes cutting easier) or grease it. Transfer the dough to the baking sheet, forming slightly higher edges. Spread the sauce over the dough. Care must be taken to avoid too much sauce, as the dough will be too wet. Too little sauce will result in a dry pizza.
And on top?
Simply whatever you like or have on hand. Remember to cover your chosen ingredients with béchamel sauce.
Tofu – mushrooms – onion – rocket
Broccoli – olives – cherry tomatoes – onion – zucchini
Mushrooms – corn – peppers – pineapple – herbes de Provence Spinach – tomatoes-garlic – mushrooms
Sun-dried tomatoes in olive oil – basil – olives – mushrooms – oregano
Place the prepared uncooked pizza in a preheated oven at 200°C (400°F) and bake for about 15 minutes. This is a version with a slightly underdone base. If you prefer a crispier crust, bake it a bit longer. After removing it from the oven, lightly spray the finished pizza with olive oil and sprinkle with salt. Slice after it has cooled. Simple. Delicious. Healthy.
You can find more of our recipes below:
Do it yourself! Simple bread recipe!
Vegan cake - 2 recipes that always work!
Recipe for the perfect waffles!
