RECIPE: (MAKES 3 LARGE PIZZAS)
BASE:
3 3/4 Cups Plain Flour
2 Tbs (7g) Active dry yeast
1 3/4 Cups WARM water (it must be warm, but not too hot)
* NOTE: You can also use pre made pizza bases, nearly all of them are vegan and you will find them in the frozen section of the supermarket. It will save you time, however making your own dough it so easy and takes little effort.
** I let my dough mixture sit in the sun for just over 2 hours to prove. This is essential to allow the fermentation to occur so the dough will rise. If it’s not sunny, leave it in the oven (OVEN IS OFF) until time has elapsed.
*** If you have left over dough that you don’t want to use straight away. Roll it into a flat, circular shape, place on a flat surface in a plastic bag and freeze it until you need the rest.
SAUCE:
3/4 Cup Passata
2 Tbs Garlic & Herb tomato paste
Fresh Basil
TOPPINGS:
Zucchini
Olives
Mushrooms
Pineapple
Shredded Pumpkin
OPTIONAL: VEGAN CHEESE
+ anything else you desire
