VEGAN SOURDOUGH PIZZA RECIPE
At Pizzarova, we love cheese. We love thick cheese, and glooping strings of mozzarella. We love soft cheese that crumbles off a pizza, falling to the plate for laters.
So going vegan was going to be struggle. We wanted a pizza the plant-forward way. We also knew the vegan cheese market was dismal. After some disastrous attempts to melt the shop-bought stuff, we changed tact. We got creative.
This vegan sourdough pizza uses our own dairy-free ricotta recipe. Our sourdough dough bases which are naturally vegan. Throw on some garlic-loaded veggies… this pizza packs waves of flavour.
Make it at home to turn the heads – and hearts – of your non-vegan pals.
For garlic mushrooms:
Preheat oven to 200C/180C fan/gas 6. Coat mushroom halves lightly in olive oil. Lay out on a baking tray with 5-10 cloves of smashed garlic. Plop on some parsley, to taste. Slide into the oven and bake for 20mins. Return to oven for longer if needed, till tender.
For cashew ricotta:
Submerge cashews in boiling water for 10mins to soften, then drain. Combine cashews, coconut yoghurt, white wine vinegar, yeast and lemon juice in a blender. Blend briefly till texture is slightly course and grainy. Blend further if any large cashew chunks are left. Don’t panic – you can always add more cashews or yoghurt to change the constancy.
For the pizza:
- Preheat the oven at 240c
- Pull open the sourdough base. Distribute a liberal dollop of tomato sauce onto the base, and spread across using back of the spoon. Leave around 3cm of the edge clean – this is your crust!
- Spread 50g of garlic mushrooms over the pizza. Mmmmm.
- Lightly wet the crust with olive oil, and sprinkle a good handful of sesame seeds atop of this. Think of a burger bun!
- Lay 8-12 slices of courgette in amongst the mushrooms.
- Spoon around 8 small mounds of cashew ricotta on to the pizza, distributing evenly. Use two teaspoons for this, as it gets messy.
- Add salt and pepper, to taste.
- Bake for 10 minutes, till crust is golden and crisp.