Vegan pizza
- Janine Ratcliffe
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Serves 2-3
Easy
Total time: 1 hr and 10 mins
+ proving
0 reviews
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Throw together our delicious plant-based pizza recipe topped with creamed sweetcorn and paprika mushrooms
Vegan
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Looking for a vegan pizza recipe? Want to make the best vegan pizza dough? Try our step-by-step recipe below or check out where to buy vegan pizza. Take your pizza-making skills to the next level with our pizza sauce, then read the lowdown on pizza styles and where to find them.
This recipe uses nutritional yeast as a great parmesan substitute. Read our guide for more information on what is nutritional yeast and where to buy it.
For more meat-free inspiration, check out our vegan sausage rolls, vegan risotto, vegan Thai green curry and vegan moussaka.
Want the best vegan pizza topping? Creamed sweetcorn makes a great saucy base for fried paprika mushrooms, or you can experiment with your own ideas.
Ingredients
VEGAN PIZZA DOUGH
- 250g strong white bread flour
- 1 tsp fast-action dried yeast
- 1 tsp sea salt flakes
- 1 tsp caster sugar
- 2 tbsp olive oil
VEGAN PIZZA TOPPING
-
2 cloves garlic
crushed
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2 tbsp olive oil
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a pinch dried chilli flakes
-
195g tin sweetcorn
drained
-
50ml vegetable stock
-
400g chestnut mushrooms
thickly sliced
-
1 tsp smoked paprika
-
1 red onion
halved and thinly sliced
-
a handful of leaves basil
chopped
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Method
-
step 1
Put the flour, yeast and sea salt in a bowl. Measure out 125ml of warm water then stir in the sugar and 2 tbsp of olive oil. Gradually add this liquid to the flour, mixing until it forms a dough (you might not need all of the liquid). Tip onto a lightly oiled worksurface and knead for 10 minutes until smooth.
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step 2
Put the dough in a clean, lightly oiled bowl, cover and leave to prove somewhere warm for 1 hour.
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step 3
To make the topping, fry the garlic in the olive oil for a few minutes then add the chilli flakes and cook for 1 minute. Add the sweetcorn and cook, stirring, until heated through. Tip into a high-powered blender and whizz, adding a little stock, until you have a creamy consistency.
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step 4
Fry the mushrooms in another pan with a splash of olive oil and lots of seasoning, until the liquid has evaporated and they’re starting to crisp. Sprinkle over the paprika, toss and take off the heat.
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step 5
Knock the dough back and divide in half. Roll and gently pull each piece out into a 26cm pizza base on sheets of baking paper.
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step 6
Heat the oven to 220C/fan 200C/gas 7. Put two heavy baking sheets on shelves near the top of the oven and leave them to heat for at least 10 minutes.
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step 7
To finish the pizzas, spread the sweetcorn cream over the bases, leaving a 2cm border around the edges. Top with the mushrooms and the red onion. Lift each baking paper sheet with the topped pizzas onto the heated baking trays. Cook for 12-15 minutes or until the bases are crisp and tops bubbling. Scatter with basil, drizzle with a little more oil then cut into slices to serve.
Find out who makes the best shop-bought vegan pizza right here
Authors
Janine RatcliffeFood director
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