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Vegan Pizza

August 14th, 2009 · post by isy · 3 Comments

I love pizza. Even though it’s nowhere near International Pizza Punk Day (26th December! I made masses of pizza for my birthday and here is the recipe.

Also I have just read an excellent book called The Omnivore’s Dilemma, by Michael Pollan, expect a review or big rant about it soon but not right now cos I have drunk lots of wine after my pizza and am possibly incoherent.

This makes 3 large baking trays worth.

What you need:
- 1 heaped tbsp dry active yeast
- 1 heaped tsp sugar
- 750g strong white flour, or a half-half mix of wholemeal and strong white flour
- 150g semolina or polenta
- 1 tsp salt
- 6 tbsp olive oil

Tomato sauce:
- 1-2 onions
- 2 cloves of garlic, finely chopped
- 1 stick of celery and 1 small carrot (optional)
- up to 100ml red wine (optional)
- 400g chopped tomatoes, tinned or fresh
- 100g tomato purée
- salt and pepper
- 1 tsp sugar
- 1 tbsp each dried basil and oregano

1.First activate the yeast by dissolving the sugar in warm but not hot water, about 600ml worth, then stir in the yeast and leave to stand for 5 minutes or until a foamy scum forms on the surface.

2.Mix together the flours, semolina and salt in a large bowl. Mix in the yeast water bit by bit (you may not end up using the whole amount), also adding about 2 tbsp oil as you go, stirring it in with a wooden spoon or a butterknife. Now get your hands in there and start kneading. You may want to move the dough out of the bowl and onto a lightly floured surface for this. Push the dough down, fold it over, push down again for as long as you can, at least 4 minutes. Put it back into the bowl, cover with clingfilm oiled on the bottom, or a wet, clean teatowel, and leave to rise in a warm place for a few hours (at least 1 ½ hours).

3.Preheat your oven to 220-240°C/Gas Mark 8/9.

4.Peel and finely chop the onion, and finely chop the celery and carrot if using. Heat the oil in a saucepan and gently fry the onion, celery, carrot and garlic for up to 10 minutes over medium heat.

5.Add the red wine if using, and boil over a high heat for a few minutes.


Then add the tomatoes, tinned and purée, stirring well, and all the herbs and spices and sugar, as well as 50-150ml water, depending on how much wine you added. Bring everything to the boil.

6.Simmer over a low heat for at least 10 minutes, up to an hour, stirring occasionally. Add more water if you think it’s too thick. Off the heat, you can purée it if you prefer.


Risen dough

Risen dough

7.Take a third of the dough, and roll it out evenly on a lightly floured surface until it’s the size of your baking tray. Stretch it gently by picking it up and moving it between your hands, if you like. Place it in onto the greased baking tray and use your fingers to stretch the dough right to the edges. Repeat with the rest of the dough.



8.Dribble some olive oil over the dough and spread it out with your fingers or the back of a spoon. Then spoon a third of the tomato sauce on, and spread it out. Repeat for the other pizzas. Then add your desired topping and drizzle the cheesy sauce over if using, and bake for 20-30 minutes, or until you can easily pick the pizza up with a slice.

with spinach, pineapple, red onion, olives and cheesy sauce

with spinach, pineapple, red onion, olives and cheesy sauce

Toppings – amounts given are enough for 1 large tray:

- Slice 750g potatoes, mix in a bowl with ½ -1 tsp salt, a pinch of pepper, 1 tsp chopped rosemary, juice of half a lemon, 1 tbsp olive oil, 1 clove of garlic, minced (optional), other dried herbs (optional). Spread over a baking tray and roast for 20-30 minutes or until browned, turning over halfway through with a slice. Spread over pizza and scatter some sliced red onion, leek or olives over.
- Cut 140g pineapple into chunks, and slice 100g vegan ‘ham’ slices into strips, and scatter both over pizza.

- Cook 200-300g fresh or frozen leaf spinach, and drain or squeeze dry. Pick apart and scatter over pizza, along with ½ sliced red onion and 80g drained tinned or frozen sweetcorn, ½ sliced pepper, or a handful of sliced mushrooms. (Any combination of these is nice).
- Finely chop 1 tbsp drained capers, 1 small red or green fresh chilli, and 2 tbsp drained black olives. Scatter over pizza.
- Marinade 100g firm tofu in some soysauce and maybe sesame oil. Crumble over pizza along with ½ sliced small red onion and 2-3 tbsp sliced black olives.
- Make a cheesy sauce with equal parts engevita (nutritional yeast flakes), flour, salt and water – boil this up whilst stirring well, then add a bit of poil and mustard – to drizzle over your topping (don’t use it too ‘heavily’ or your pizza won’t cook very well).


→ 3 CommentsThis entry belongs to the following categories: DIY Guides · Food

3 responses so far

  • Ronel posted:
    Aug 20, 2009 at 11:26 am. Comment #1

    looks amazing!
    and the pictures really help to figure out how to do it, Looks yumyum!

  • Jay posted:
    Oct 6, 2009 at 10:19 pm. Comment #2

    oh man i need some pizza. does anyone know where i can get nutritional yeast from?

  • isy posted:
    Oct 7, 2009 at 1:22 pm. Comment #3

    You can get nutritional yeast, sold in the UK as Engevita, in most wholefood stores.