Vegan Pizza

A pizza without the cheese, not as minging as you think...

Preparation time: 35mins
Cooking time: 15-20mins

Serves: as many as you want

Dietary guidance: v v 

Tags: food · junk ·


for the base:
•500g./1 lb./3 cups plain flour, white or wholemeal
•1 packet of easy blend dried yeast
•approx 200 ml./1 cup warm water but keep adding until you get a good dough
•1 tin chopped tomatoes (approx. 400g/14oz.)
•2 tablespoons dried mixed herbs
•2 tablespoons olive or sunflower oil
•salt and pepper to taste
•1 small tin of mushrooms or/and sweetcorn (optional)
•sesame seeds for sprinkling on top


Mix the flour with the yeast and add the water gradually. Mix well (with your hands is best) and then knead for a couple of minutes until the dough is fairly smooth.

Place on a large greased baking tray and flatten into desired shape (ie. - circle). Brush lightly with olive oil.

Leave in a warm place to rise while you prepare the topping:

Mix together the tomatoes, herbs, oil and seasoning in a bowl and then spread over the pizza base.

If using the mushrooms/sweetcorn - coat them in a little olive oil and arrange on the top of the pizza.
Sprinkle with sesame seeds and bake at 200 C/400F for 15 to 20 minutes until ready.

Variations - obviously you can add whatever toppings you like to the basic tomato mixture - olives, vegan 'cheeses', pineapple chunks, vegan meat substitutes etc. You can also vary the herbs used, add garlic and onion or add herbs or seeds to the base. If you want a softer base you can leave the dough to rise for half an hour before adding the toppings but we find it great without doing that.

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