This is a fabulous vegan pizza that’s going to leave you screaming for more. I love this pizza so much and it has no cheese, and doesn’t even need any. I promise you won’t miss the cheese on this pizza at all. You can of course add anything to it you like, but it’s perfect just the way it is.
The crust isn’t a real pizza crust though. I’m just using a simple whole wheat bread dough so we can have some nice fluffy pizza. But it would be fabulous with a nice cracker-thin crust as well. It really just depends on what you’re in the mood for. That’s what it is with us. We love thick and thin crust, so it just boils down to what we’re in the mood for.
Anyway, this pizza is very simple and I’m showing this to you more for the sauce than anything. The sauce is so good and it’s not really even a sauce if you get right down to it. So anyway, let’s get to it and start you on your road to pizza sauce perfection.
500 g. Whole wheat flour
30 ml olive oil
320 ml luke water
10 g. yeast
1T. herbs de provence (optional)
*Before starting, turn on your over broiler to start getting really hot.
- For the crust, put all ingredients in a mixing bowl and knead with dough hook for about 5-6mins. If doing it by hand, then mix it all together by hand and then knead by hand for 5-6mins.
- Roll into a ball and lets rise for about an hour until it’s double in size. If rising in a bowl, you should oil the bowl and the top of the ball. If rising on the counter, just flour the counter a little and put just a little oil on top of the ball. Regardless of which you do, cover with plastic wrap and then a towel.
- While the dough is rising, put whole cherry tomatoes into a roasting pan and put some olive oil on them. Don’t use a lot of oil, but you should have enough that the bottom of the roasting pan will be barely covered.
- Cut an onion into slivers or wedges, doesn’t matter, and put them on top of the tomatoes.
- Cut cloves of garlic in half and put it on the tomatoes.
- Add salt and pepper and mix everything together so that the tomatoes, garlic, and onion are all covered with oil.
- Put the roasting pan with everything in it under the broiler. Check it every 5mins and when the tops are black, turn them all over with a spatula and let them get done on the other side. Keep doing this until there’s a good deal of black on most of them. See the video to see what I mean.
- If there’s too much juice coming out of the tomatoes, drain some off and reduce it in a pan until it’s thickened… say reduce by half or so.
- Once the tomatoes are done, set them to cool.
- When the dough is risen, smash it down and shape it into a pizza. Then with your hands, take the tomatoes and just squish them on top of the pizza dough. Do that until you’ve got a nice coating of tomatoes.
- Let it rise for about 30mins and then bake at 450 for 20-30mins depending on your oven. It’ll be brown on top and bottom.
- Add some fresh basil on top and you’re done.
I forgot to add the basil in the video, but all you have to do is chop up some fresh basil and put it on top once it’s out of the oven.