Perfecting the art of baking vegan pizza is so much fun! If you’re addicted to Italian food like I am, but veganized of course, then you can check out this other delicious vegan pizza recipe featuring broccoli, mushroom and pesto. I’m sure you’ll love it as much as this one. When throwing a pizza party you’ll probably want to make several sorts. Well I surely do!
Real cheese is a fundamental of Italian cooking and replacing it can be tricky. In this recipe, there is no cheese at all but the creamy tahini sauce makes you all forget about mozarella and the likes. Plus, the roasted cauliflower florets and chickpeas are deliciously spicy, powering up this pizza with an explosion of flavor. I’ve added fresh arugula on top just right after the pizza came out of the oven. I still can’t believe how crispy the crust was, something I’ve never achieved before when baking regular pizza. Any thoughts on this!?
Serving: 2 pizza
Timing: preparation: 45 minutes, cook time: 12 minutes
For the crust:
– 2.5 cup (320g) white all-purpose flour
– 250ml lukewarm water
– 8g quick rise yeast
– 3 tbsp olive oil
– pinch of salt
For the topping:
– 1 small cauliflower
– 1 small can chickpeas (200g drained)
– 6 tbsp. tomato sauce
– 2 handfuls fresh arugula
– the juice of 1 lemon
– 4 tbsp. tahini
– 1 tsp. cayenne pepper (or less if you’re sensitive to spicy food)
– salt and pepper
Starting with the crust:
Pour 250ml warm water into a bowl or a tall glass.
Dissolve the yeast in the bowl with a teaspoon. Let sit to activate
Pour the white all-purpose flour into a larger mixing bowl.
Stir in the yeast mixture, olive oil and salt.
Knead the dough with your hands until obtaining smooth texture. If it’s too sticky, don’t hesitate to add some more flour.
Let the pizza dough sit for 30 minutes.
Meanwhile, preheat your oven to 400°F (200°C).
Wash the cauliflower and cut it into florets.
Dispose the cauliflower florets with the chickpeas on a baking sheet and sprinkle with cayenne pepper.
Bake in the oven for 25 – 30 minutes.
Flour a working surface and grab a rolling pin.
Roll the pizza dough into a large rectangle.
Place the dough onto a baking sheet.
Spread 3 tbsp tomato sauce onto the dough, leaving a 1/2 inch around the edges without any sauce.
Add the roasted cauliflower and chickpeas.
Bake in the oven for 12 minutes.
Prepare the tahini sauce by diluting the tahini into the lemon juice. Season to your liking with salt and pepper
Spread with arugula, tahini sauce and enjoy while it’s hot!