This is one of the most exquisite pizzas I have ever tasted or come across – the combination of ingredients is guaranteed to tickle the tongue, whilst delivering abundant culinary joy to your meal, and your guests, if you wish to be sharing this. It’s a memorable pizza you will make again and again. We served ours with a wonderful crunchy coleslaw, with additional sweetcorn and chopped apple. Bon Appétit !
Makes 2 Pizzas around 10 inches in diameter
INGREDIENTS FOR THE DOUGH
½ oz (11g) fast-acting dried yeast (I use Saf-Instant dry baker’s yeast)
1 tsp sugar
1 cup (250ml) water (room temperature)
3 cups (15 oz) mixed flour (2 cups unbleached white, 1 cup wholemeal)
1 tsp fine sea salt
1 Tbsp extra virgin olive oil
1 tsp garlic powder, or finely chopped garlic
INGREDIENTS FOR THE TOPPING
14 0z (400 g) tin chopped tomatoes
3 cups of vegan mozzarella cheese, grated thickly
1 cup pecan nuts, roughly chopped
1 red onion, chopped lengthways
around 16 olives (salted dried ones, or others of your personal choice)
3 to 4 cloves garlic
8 chopped mushrooms (optional)
1½ cups chopped pineapple (optional)
1 tsp oregano
olive oil for drizzling
2 Tbsp (or more if you wish) freshly ground pink pepper
METHOD FOR THE DOUGH
- Place the yeast and sugar in a jug, and add 50ml /2 fl oz of the water. Then leave for about 15 minutes, or until the mixture starts to froth.
- Mix the flour and salt together, making a whole in the middle.
- Add in the oil, the yeast mixture and the rest of the water. Then mix with a wooden spoon to form a dough, and place dough in a floured bowl.
ALTERNATIVELY :
- If you wish to save time, you can process the dried ingredients in the food mixer, and mix for a minute or so.
- Then slowly add the rest of the ingredients, and process until they form into a ball. If the mixture is too dry, add a little more water – and if it is too wet, add a tiny bit of flour to be sure it stays in one piece.
- Remove from mixer and place in a floured bowl.
Place a cloth over the bowl, and leave the dough to rise for around 30-40 minutes in a warm place (it may need a little longer depending on the temperature of the room). When it has doubled in size, it is ready for use.
METHOD FOR THE TOPPING
- Preheat your oven to 400ºF (200ºC).
- Having rolled the dough, and placed on a greaseproof oiled surface, smear on your tomatoes making sure you apportion them equally on your 2 pizza.
- Then add your mushrooms and pineapples (if you are using them).
- Next, add the pecan nuts, the olives and the onion – spread them as best you can, and finally drizzle on the olive oil and your vegan cheese, sprinkle the pepper and oregano and now your pizzas are ready for the oven.
- Place your pizzas in the oven, until the edges become golden, then remove and allow to rest for a few minutes before cutting up and serving. Drizzle with more olive oil if you wish.
- Serve and enjoy !
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !
OMG Looks so yummmmy I can’t wait to make this one. Couple of q’s at what point do I add the cheese? And I usually use Daiya cheese so far its the one vegan cheese I find that actually melts during normal cooking time. Do you have a better brand you use? Thank you
I can´t get hold of any vegan cheese, only biocheese, which is not an alternative I suppose. The pizza looks so delicious.
Anita Hi there and welcome here. I am sorry to hear you cannot get hold of other vegan cheeses. Perhaps you can still make it with the cheese you can get and make a little cheese sauce thickened up using nutritional yeast and nut milk, thickened with cornstarch and some salt and a drizzle of olive oil. Just a thought. Best to you in the meantime.
Lorali Hi there and welcome here. Many thanks for dropping by here with your comment. Daiya cheese is one of the best there is for pizzas, the cheese in the picture is my own homemade cheese (hope to be published in the future). Meantime I hope you make and enjoy this and I look forward to your future comments on my blog.
Made this yesterday and it was great. Pizza is the one thing I thought I was really going to miss going vegan but not any more. Now to make my own variations!
Right you are Lesley. Also am delighted that you enjoyed it too ! Best Wishes your way in the meantime.
I made this tonight. THe only minor change: I had some shallots to use up so I used that instead of onion. I cooked the pizza on the grill outside – delicious!
My daughter and I really enjoyed this pizza. Loved the idea of having garlic in the crust and that the pizza was not sauce like traditional pizzas but chunky tomato pieces instead. Next time I make it, my daughter wants to try it with cashews instead of pecans. Used Daiya cheese and it was perfect. Thanks for recipe Miriam.
Sherrie Hi there and welcome here. Thanks so much for dropping by here with your comment/feedback on this pizza, sounds perfect. Yes, any nuts can be substituted for the pecans – pecans where my first choice because they roast so well and the flavour that emerges is second to none, plus I guess I love pecans so much. Cashews should also work well. I very much look forward to your future comments on my blog Sherrie and best wishes to you in the meantime.
Gary Hi there and thanks so much for dropping by here with your feedback. Great that you cooked the pizza on the grill outside, sounds great ! ! ! I look forward to your future comments as and when, meantime all the best to you Gary !
You seem to have left out the vegan cheese. When do you add that?
Hi there Larry, thanks for that – I didn’t forget the cheese in my ingredient’s list, but failed to mention to place it on top prior to placing in the oven – I think that common sense got the better of me, so I didn’t follow that through. Have adjusted it – hope you make and enjoy it ! Cheers to you.
Hi Miriam, Thanx for this pizza recipe. Made it this evening… Wow, it certainly lived up to it’s billing as “one of the most exquisite pizzas I have ever tasted or come across”. Everyone else in the family agreed, so I’m the culinary superstar in our house tonight!!! Will certainly be having a good look at your other recipes. Thanx again.
Hi there Neil, and welcome here to my blog. Thanks for dropping by here with your feedback on my pizza recipe here – that is delightful news, kudos to you for choosing a wonderful recipe which you shared at home and am happy everybody loved it too – so congrats for being the culinary superstar in your house tonight, I am sure it’s well deserved. I hope you try out my other recipes and come back with your feedback once again. Meantime best wishes your way !!
I want to make this really bad but am I missing something..your list of ingredients ask for garlic cloves but I can’t find them mentioned in the instructions.I can’t wait to try this..looks awesome 🙂
Stan Hi there and welcome here. Thanks for dropping by here with your comment. The garlic is a topping, add it after the tomatoes and before the ‘cheese’. Hope this helps and look forward to your future comments and feedback here on my blog.
Following a visit with the oncologist and cardiologist and then reading The China Study, I have been vegan for a month and have been craving one of my old favorites, pizza. My wife and I have been looking for a recipe that we could try. WE HAVE FOUND IT!!! This was delicious. Neither of us like olives so they we omitted but otherwise this recipe is wonderful.
Thanks so much and we can’t wait to try many more of your recipes!
Harley
Harley Hi there and welcome here. I am delighted that you have found my page and more so that you have made and enjoyed this pizza. There are many more new recipes awaiting you and I look forward to your future comments and feedback here. Best wishes your way and thanks for your wonderful feedback !
I haven’t found a vegan cheese without casein in it, any suggestions?
Nevermind, I found some! Haha 🙂
Hi Michael glad you found a casein free cheese to try – if you are in the States or Canada Daiya cheese is a good start. I make my own. Best wishes your way.
How do you make your own ‘cheeses’? I’m just curious if it’s something I could do.
Ellen Hi there. I have not yet published my cheese recipes sorry. You can buy Daiya cheese if you are based in the States, or Redwoods if you are in Europe. Best to you.
Hiya Miriam – do you need to use bread flours? Self raising? Plain? The list just says unbleached white and wholemeal, but not what types of these flours.
Sarah-Lou Hi there and welcome here. The flours you use for this recipe are standard plain ones, as I said unbleached white and normal wholemeal flour. Best wishes.
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Hi Miriam! I made this for my husband last night, although I admit to using a pre-made pizza crust..and cashews as they were the nuts I had on hand…but watchimg him devour the pizza was all I had to see! It was a success, thank you! My husband is Paul Landau the nature photographer and he actually introduced your website to me. I believe you may have seen some of his photos on facebook~ Anyhow, I am enjoying reading your recipes and getting inspired. The fritatta is next… : )
Sarah Hi there and welcome here. Thanks so much for dropping by here with your comment and feedback. I am delighted that you made this for yourself and Paul and that it was a success. It is very rewarding to see a recipe devoured and kudos to you for putting it all together. It’s convenient to purchase ready-made crust from time to time. I am glad you are trying out my recipes and I very much look forward to your future comments and feedback on my blog. Your husband’s phototgraphy is breathtaking ! Best wishes to you and yours ! (Tip :- Enjoy the frittata, and make sure you buy in lots of great melting vegan cheese, as that’s the most important ingredient in this recipe).
Your home-made mozzarella looks amazing, I really hope you release a cookbook soon with the recipe! Also, I hope you include lots of your wonderful looking pictures… it’ll be a best seller! 🙂
Hi there Laura. My cook book will be released next spring. If you are interested I shall add you to my list and contact you via e-mail closer to the time ! Meantime I would like to add that my book will include some fantastic homemade (easy to make) cheeses, ones that melt etc. The book is highly pictorial and has some of the best vegan recipes ever. I very much look forward to your future comments and feedback on my blog and many thanks indeed for your very kind words that have put a smile on my face this morning. Best wishes your way !
I will also look out for your cookbook – easier than scribbling your recipes down on scraps of paper 🙂 I made the pizza base quickly last night, left it in the fridge, and then assembled the baba ganoush pizza after work – perfect!
Jamila Hi there and welcome back. I will add you to my list for my book and let you know close to the time when it’s out. I am glad you have enjoyed this and I look forward to your future comments here !!! Cheers to you and have a super weekend.
You must try Veggie Shreds by Galaxy International. They have several varieties if cheese that are made from rice another taste like real milk cheese!! So far I have made lasagne with their mozzarella and enchiladas with their cheddar and my entire family loved them!! I do not care for the Daiya cheeses as their color and taste is a bit off to me and us a turnoff visually.
Hi there Ashala and thanks for the info. Best wishes your way !
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Wow, this looks fabulous and I plan to make this week end. I’m very excited you will have a cheese recipe soon. Good luck to you and thanks for all you do for us vegans 🙂
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Thanks for the pingback.
Hi there Anita and thanks for your comment and dropping by here. Hope you continue to make and enjoy my recipes. Let me know how it goes and best wishes your way in the meantime !
Doesn’t Daiya cheese contain Casein?
Miriam…I too want to be added to your list for when your cookbook will be released! Love all your recipes! Thanks!
No casein in Daiya cheese Deborah : http://www.daiyafoods.com/our-products
wonderful news.. I just ran out to buy some, now I’m all ready for this delish looking pizza
Hi Deborah, hope you enjoy it and let me know as and when !
Jan Hi there and thanks so much for your interest in my book and my recipes. It is now up for pre-ordering on Amazon and here is the link for you. Best wishes your way ! 🙂
http://www.amazon.com/dp/0449015653/ref=as_li_tf_til?tag=mouthwvegan-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=0449015653&adid=05EH5BR5285EA64DRAE1&&ref-refURL=http%3A%2F%2Fwww.mouthwateringvegan.com%2F
Hi Miriam
This looks Amazinnnng….. Would you have an option for the tomatoes?
Hi there Fiona, you can use fresh sliced tomoatoes if you wish, if you are thinking to omit them, I wouldn’t unless you repace them with a pesto and olive oil base, otherwise it will turn out too dry ! Hope this helps. 🙂
Miriam
My little one has an allergy to tomatoes…. so I will try the pesto and olive oil base….
Super idea dear Fiona, it will work great with the pesto and olive oil base. Let me know how it all goes as and when ! (I will be posting up my cauliflour cheese pizza in a few days time, so look out for that too) ! Cheers ! 🙂