Easy Veggie Pizza Recipe in Few Minutes
Today we are going to be rebooting a series.I started last year and then I kind of abandoned.If I'm being honest and the series is called the basics and my idea behind this was that I wanted there robe a place for you guys to come that had basic vegan recipes things.I think everybody should know how to make and things that are just like you can add to them you can use them for things so you know things like vegan pesto vegan mac and cheese just how to make the basics version of those thing.
So today May berry's making vegan pizza I made a homemade crust a homemade vegan mess it out and I'm gonna show you how to make any pasta sauce into delicious pizza sauce the homemade pizza comes out.So good the crust is fluffy and thick and chewy and crispy and just delicious.I really love the vegan my our recipe for this because it is apiece of cauliflower so there's no nuts there's no soy there's no gluten and basically you can just adapt the recipe to fit any allergies you may have so if you're allergic to nuts don't use almond milk use soy milk use oat milk you could probably even getaway with using water it.
Might just not be as creamy so I think you guys are really going to enjoy this recipe so let's hop right into it we're starting this off by proofing our yeast.So I'm going to heat up some water and this is the yeast I'm using I was always so intimidated to use yeast but it's really easy so don't be scared.I justest the water by sticking my finger in there think about the temperature of hot tub or a really warm bath is what you're going for. we're gonna add Thea packet of yeast and some sugar and the sugar helps to feed the yeast and help it to proof set it aside for about 10 minutes it's gonna start to smell a little bit yeasty it'll get really foamy and that's how you know it's proof in the meantime.
I'm going to start sifting my flour we're gonna use three cups of flour for this recipe and sifting the flour just helps to make it a fire smoother flour no clumps no lump sand then I'm gonna add on a little bit of salt as well and just sift that in there just to make sure everything is really really nice and smooth so I'm sifting about half my flour and then I'm going to add in my olive oil and the foamy yeast see how foamy and like proof that is ready to go.
We' are going to begin to mix this together and I always like to work with my flour in batches because that way I don't add too much flour in.I can kind of gauge it my self did add all three cups of flour but just in case maybe that day I didn't need all three cups you know sometimes the weather can make different variables and the humidity and there's just so many things when it comes to baking and cooking so I'm just mixing that up with my spatula first and then I'm gonna knead it with my hands eventually now I'm gonna flour my surface I'm gonna take my dough out and we are just going to start to knead it you could also do this whole process in a stand mixer if you like but I actually really like to do this by hand just gives me a better feel.
I can understand what I need to do to help the dough and whatever so then I am just kneading it for about a minute and forming it into this nice smooth ball the dough should be very soft very malleable.I'm gonna add a little little bit of olive oil maybe like half teaspoon pop that in a bowl coat the ball in it and we're gonna set this to the side and coating it in the olive oils gonna help so it doesn't get any cracks I'm just gonna cover it with dish to well and I like to put this in the back by my stove and let it rise for at least a half hour or until it's double din size in the meantime let's boil our cauliflower so this is how we're going to make our cheese sauce so I'm putting my cauliflower in there bringing it to boil until it is nice and fork-tender as you can see it's barely staying on my fork perfect we're going to put this in a high-speed blender.
So I drained the cauliflower I'm putting that in therewith nutritional yeast salt tapioca flour and almond milk again use any non-dairy milk you like to fit your allergy needs if you have any and just blend it up until it is super duper smooth you need the tapioca starch that's what's gonna make this nice and kind of like cheese-like and stretchy so then we're gonna bring this to the stove put it in a pot and just begin to mix on medium heat you need to keep mixing this because as you can see it's gonna start out really liquid right now and it's not all that you planned cheese like yet but as it warms up once the tapioca flour activates it's going to get super gooey super cheesy just like how.
It is here so now I'm taking my favorite pasta sauce the one from Vincent's and I'm seasoning it with garlic powder parsley oregano and red pepper flakes I do a little bit of oregano because I don't really like oregano that much but it kind of help to give that pizza a feel to your sauce so now you can see that my Joe has risen so much it's almost the top of the bowl mine ended up rising for about an hour and a half actually and now you get top lunch the air out and I love doing this it is so fun just like oh it's like stress ball love it so I'm just punching the air out you know lightly flour my surface again make a sure clean surface clean hands you know the whole she bang and just roll the dough out a little bit and now we can form it into our circle so this makes a pretty thick crust you can spread it out thinner if you like I used to 12-inch pizza pan for this you can use it and make to thinner pizza crusts you can save half of it and freeze it but I really like the crust so this was perfect for me so I'm just going to put some oil on the bottom of the pan and I'm going to put the dough on there and spread it out into a circle just using my hands and I find using like the heel the palm of my hand at the the heel of my hand the palm of my hand really helps then I'm gonna fold up my little extra sides and make a little the crust I don't know if this is how you even supposed to make crust but it works for me so just kind of like roll those outside edges up and in and then I'm just gonna really make sure that it's spread out even good to go.
we are going to per-bake this first before we add any toppings on.I'm also adding a little bit of garlic powder and salt this is totally optional but it really adds a lot of flavors and it's so good so I highly encourage you to do it but if you don't want to do it you don't have to so we're gonna pop this in the oven at 450 for about 7 minutes just to do it.Nice and crispy and it'll already be like a little bit cooked so then when I take it out of the oven as you can see it's already puffed up and getting there so we're gonna add our tomato sauce on this was about 3/4 cups of tomato sauce this was perfect for this amount of dough and now we are going to add on this cheese okay and you can just put it on there however you like.
If you want to do little circles covered the whole thing in it because I mean come on it's pizza it should be cheesy and this is made with cauliflower so it's like eating a vegetable we're gonna bake this in the oven at 450 further, it's 10 to 15 minutes flipping it halfway through so nothing gets burnt and this is it when it is all done how delicious okay you can add some fresh parsley you can add vegan pram you can do red pepper flakes really whatever you like on top I'm doing parsley and red pepper flakes basil would also be great on here and this pizza guys oh it is so good to look at this cheese are you ready for this look oh my goodness and if you don't want to make homemade cheese you can use my vegan cheese melting hack to make perfectly melted vegan cheese.
So this is it, when it's all done, looks delicious looks so good oh my gosh.I'm hungry right now watching myself eat this okay did you just see how that cheese fell off so good alright guys that were our delicious pizza recipe.I was so hungry while editing this I hope you guys are hungry too and now you can go make it.
Today we are going to be rebooting a series.I started last year and then I kind of abandoned.If I'm being honest and the series is called the basics and my idea behind this was that I wanted there robe a place for you guys to come that had basic vegan recipes things.I think everybody should know how to make and things that are just like you can add to them you can use them for things so you know things like vegan pesto vegan mac and cheese just how to make the basics version of those thing.
So today May berry's making vegan pizza I made a homemade crust a homemade vegan mess it out and I'm gonna show you how to make any pasta sauce into delicious pizza sauce the homemade pizza comes out.So good the crust is fluffy and thick and chewy and crispy and just delicious.I really love the vegan my our recipe for this because it is apiece of cauliflower so there's no nuts there's no soy there's no gluten and basically you can just adapt the recipe to fit any allergies you may have so if you're allergic to nuts don't use almond milk use soy milk use oat milk you could probably even getaway with using water it.
Might just not be as creamy so I think you guys are really going to enjoy this recipe so let's hop right into it we're starting this off by proofing our yeast.So I'm going to heat up some water and this is the yeast I'm using I was always so intimidated to use yeast but it's really easy so don't be scared.I justest the water by sticking my finger in there think about the temperature of hot tub or a really warm bath is what you're going for. we're gonna add Thea packet of yeast and some sugar and the sugar helps to feed the yeast and help it to proof set it aside for about 10 minutes it's gonna start to smell a little bit yeasty it'll get really foamy and that's how you know it's proof in the meantime.
I'm going to start sifting my flour we're gonna use three cups of flour for this recipe and sifting the flour just helps to make it a fire smoother flour no clumps no lump sand then I'm gonna add on a little bit of salt as well and just sift that in there just to make sure everything is really really nice and smooth so I'm sifting about half my flour and then I'm going to add in my olive oil and the foamy yeast see how foamy and like proof that is ready to go.
We' are going to begin to mix this together and I always like to work with my flour in batches because that way I don't add too much flour in.I can kind of gauge it my self did add all three cups of flour but just in case maybe that day I didn't need all three cups you know sometimes the weather can make different variables and the humidity and there's just so many things when it comes to baking and cooking so I'm just mixing that up with my spatula first and then I'm gonna knead it with my hands eventually now I'm gonna flour my surface I'm gonna take my dough out and we are just going to start to knead it you could also do this whole process in a stand mixer if you like but I actually really like to do this by hand just gives me a better feel.
I can understand what I need to do to help the dough and whatever so then I am just kneading it for about a minute and forming it into this nice smooth ball the dough should be very soft very malleable.I'm gonna add a little little bit of olive oil maybe like half teaspoon pop that in a bowl coat the ball in it and we're gonna set this to the side and coating it in the olive oils gonna help so it doesn't get any cracks I'm just gonna cover it with dish to well and I like to put this in the back by my stove and let it rise for at least a half hour or until it's double din size in the meantime let's boil our cauliflower so this is how we're going to make our cheese sauce so I'm putting my cauliflower in there bringing it to boil until it is nice and fork-tender as you can see it's barely staying on my fork perfect we're going to put this in a high-speed blender.
So I drained the cauliflower I'm putting that in therewith nutritional yeast salt tapioca flour and almond milk again use any non-dairy milk you like to fit your allergy needs if you have any and just blend it up until it is super duper smooth you need the tapioca starch that's what's gonna make this nice and kind of like cheese-like and stretchy so then we're gonna bring this to the stove put it in a pot and just begin to mix on medium heat you need to keep mixing this because as you can see it's gonna start out really liquid right now and it's not all that you planned cheese like yet but as it warms up once the tapioca flour activates it's going to get super gooey super cheesy just like how.
It is here so now I'm taking my favorite pasta sauce the one from Vincent's and I'm seasoning it with garlic powder parsley oregano and red pepper flakes I do a little bit of oregano because I don't really like oregano that much but it kind of help to give that pizza a feel to your sauce so now you can see that my Joe has risen so much it's almost the top of the bowl mine ended up rising for about an hour and a half actually and now you get top lunch the air out and I love doing this it is so fun just like oh it's like stress ball love it so I'm just punching the air out you know lightly flour my surface again make a sure clean surface clean hands you know the whole she bang and just roll the dough out a little bit and now we can form it into our circle so this makes a pretty thick crust you can spread it out thinner if you like I used to 12-inch pizza pan for this you can use it and make to thinner pizza crusts you can save half of it and freeze it but I really like the crust so this was perfect for me so I'm just going to put some oil on the bottom of the pan and I'm going to put the dough on there and spread it out into a circle just using my hands and I find using like the heel the palm of my hand at the the heel of my hand the palm of my hand really helps then I'm gonna fold up my little extra sides and make a little the crust I don't know if this is how you even supposed to make crust but it works for me so just kind of like roll those outside edges up and in and then I'm just gonna really make sure that it's spread out even good to go.
we are going to per-bake this first before we add any toppings on.I'm also adding a little bit of garlic powder and salt this is totally optional but it really adds a lot of flavors and it's so good so I highly encourage you to do it but if you don't want to do it you don't have to so we're gonna pop this in the oven at 450 for about 7 minutes just to do it.Nice and crispy and it'll already be like a little bit cooked so then when I take it out of the oven as you can see it's already puffed up and getting there so we're gonna add our tomato sauce on this was about 3/4 cups of tomato sauce this was perfect for this amount of dough and now we are going to add on this cheese okay and you can just put it on there however you like.
If you want to do little circles covered the whole thing in it because I mean come on it's pizza it should be cheesy and this is made with cauliflower so it's like eating a vegetable we're gonna bake this in the oven at 450 further, it's 10 to 15 minutes flipping it halfway through so nothing gets burnt and this is it when it is all done how delicious okay you can add some fresh parsley you can add vegan pram you can do red pepper flakes really whatever you like on top I'm doing parsley and red pepper flakes basil would also be great on here and this pizza guys oh it is so good to look at this cheese are you ready for this look oh my goodness and if you don't want to make homemade cheese you can use my vegan cheese melting hack to make perfectly melted vegan cheese.
So this is it, when it's all done, looks delicious looks so good oh my gosh.I'm hungry right now watching myself eat this okay did you just see how that cheese fell off so good alright guys that were our delicious pizza recipe.I was so hungry while editing this I hope you guys are hungry too and now you can go make it.
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