Recipe provided by Deborah Leader, VeganVigilanteBlog.com
Related: Get more vegan pizza recipes at pizzavegan.com!
Ingredients:
Pizza Crust
- 2 c. 100% whole-wheat flour, sifted
- 11/2 tsp. active dry yeast
- 1 tsp. vegan sugar
- 1 tsp. sea salt
- 2 tbsp. extra-virgin olive oil
- ¾ c. + 3 tbsp. warm water
Sauce
- 2 c. cashews, soaked overnight in water
- 2 tbsp. extra-virgin olive oil
- 1 tsp. sea salt
- 3 cloves garlic
- â…” c. low-sodium vegetable broth
- 2 tbsp. fresh basil, coarsely chopped
Toppings
- 1 tbsp. + 1 tsp. extra-virgin olive oil, divided, to brush on crust and caramelize onions
- ½ c. onion, sliced lengthwise
- 1 tsp. coconut sugar
- ½ c. sliced pineapple rounds
- 1 jalapeño, sliced
- 3-4 tbsp. plum sauce
- 1 tbsp. vegan Parmesan
- Vegan mozzarella, as needed
Directions:
In the large mixing bowl of your stand mixer, whisk together water, sugar and yeast. Let sit for 5 minutes, until a foamy layer forms on top. With a bread dough hook attached to your stand mixer, add flour and sea salt and mix on low until the ingredients start coming together. Add olive oil and continue to mix, scraping the sides with a spatula as needed. Once the ingredients are well-incorporated, knead the dough for 3 to 5 minutes.
Press the dough into a ball and place in a lightly oiled bowl. Allow the dough to rise for about 1 hour or until the ball has doubled in size. For the sauce, combine soaked cashews, olive oil, sea salt, garlic and basil in a food processor. Pulse on high for several minutes to blend the ingredients together. Add broth a little at a time and pulse until the sauce is creamy, resembling pizza sauce. Set aside.
Add ½ tsp. olive oil to a small skillet. Over low heat, sauté the onions until they start to brown. Add the coconut sugar and continue to sauté, stirring occasionally, until the onions are soft and dark brown.
Lightly oil and flour a nonstick pizza pan. Pound the dough with your fist several times to flatten the dough. Place in the middle of the pizza pan and press gently toward the edges of the pan, forming a ridge at the edges for the crust. Brush a thin layer of olive oil over the crust. Spread the garlic-basil sauce evenly with a large spoon. Sprinkle vegan mozzarella over the top. Add pineapple, jalapeño and caramelized onion. Bake at 400° for 15 to 20 minutes or until the crust is golden-brown. After cooling, drizzle with plum sauce and sprinkle with vegan Parmesan.
