Vegan Pepperoni Pizza - Thin base

-

Written by McDonald, T.  |  Date 8th of May 2023

Up until now, I have never been a great fan of thin pizza bases.  However, this one is just so easy and tastes great! It needs few ingredients and no special expertise.

Notes

  • I used Applewood vegan cheese, but you can use any vegan cheese you like.  I was, however, very impressed with how the applewood cheese alternative melted.
  • Furthermore, I used Wicked Kitchen pepper-no-roni slices, but you can use any vegan pepperoni.
     

Makes 2 × 25 cm/10 inch pizzas 

Time – 30 minutes.

 

Ingredients for the base

  • 350 g plain flour
  • 3 tsp baking powder
  • 3/4 tsp salt
  • 1 tbsp oil
  • 172 ml water 

For tomato sauce

  • Tomato x 1
  • Tomato paste x 2 tbsp
  • Tomato pesto x 2 tsp
  • Tomato chutney x 1 tbsp
  • Garlic cloves x 3
  • Mixed Italian herbs x 1 tsp

For toppings 

  • Applewood vegan cheese x enough to lightly cover the tomato sauce
  • Vegan pepperoni a few slices you decide!
  • Onion x a few thin slices
  • Bell pepper x a few thin slices
  • Mushroom x 1
 

Method

  • Heat the oven to 180C fan.
  • Mix together flour, baking powder and salt in a small bowl
  • Add 1 tbsp oil and the water and stir until it comes together.  If to dry, add more water.  You are looking for something that is soft.  If it is sticky, add a little more flour. 
  • Knead on a surface for 3-4 mins.  Roll into 2 balls, then flatten them with your hand and roll out to about 25 cm in diameter.  
  • Add the toppings and bake at 180 C for 15 minutes on the low middle shelf.
Roll out to about 25 cm/10 inches in diameter.

Add the tomato sauce.

Add the toppings.

Results 

This turned out better than I expected. It was juice and delicious!  Wicked Kitchen did a great job of the vegan pepperoni.





 
I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.

Location: United Kingdom

Comments

Post a Comment

Popular posts from this blog

Vegan Stollen

-
Image
Written by McDonald, T.   |  Date 11th of December 2023   This is something I have heard of, but never tried before.  Usually, we have traditional Christmas cake in my house, but last year I wanted to try something different and this was it.  Rest assured, I will be having it again this year too! At first, it seems like a lot of effort, but you will soon see that it is straight forward to make and definitely worth it.  However, it will need proofing and the dried fruit will need soaking, which will all take time, so plan ahead.  Notes I used French Brandy Marzipan and so used brandy to flavour the raisins and cranberries. I used almond milk. A good tip is to dust the soaked fruit with a little flour before adding the dough. You have 3 options with the marzipan:  Roll it out  Chop it up Have a thick bar of it running through the centre I soaked the dried fruit in brandy, but you can make it without the alcohol is you wish or use rum instead. I used a silicon baking sheet to save on the
Read more

Rum And Raisin Loaf

-
Image
Written by McDonald, T.   |  Date 27th of November 2023   Whatever the occasions, this is a great treat to be had.  The rum soaks into the raisins and results in a perfect infusion of flavours. The rum adds flavour to the raisins while the raisins add sweetness to the run.  This beautiful bread as a great bready texture, yet is fruity and warming to the soul. Although it doesn't need it, you can choose to dust it with icing sugar.
Read more

Vegan Ginger Bread

-
Image
Written by McDonald, T.   |  Date 18th of March 2024 You will never believe just how easy this cake bread is. So tasty, so moist and good! The preparation is mega quick because all you have to do is mix it all together and pour the batter in a loaf tin and it is ready to go in the oven. No yeast, so no proofing it is ready so fast and bakes in 45 minutes. The result is a sweet tasting cake that you can cut into slices and eat like bread. Notes Don't beat the batter or it will turn out tough after baking.   If you use Green Ginger Wine, be sure it is vegan.     Ingredients  Dry  300 g of self-raising flour 120 g of dark brown sugar 2 tsp of ground ginger   5 crystallised ginger cut into pieces 30 g of grated fresh ginger 1 tsp of ground cloves 1 tsp of mixed spice 1/4 tsp of salt 1 tsp of baking powder Wet 40 ml of vegetable oil  240 ml of water  150 g (about 4 tbsp) of plan or vanilla vegan yoghurt 50 ml of ginger wine 2 tbsp of dark syrup   Method Add all the dry ingredients to a
Read more