Vegan Margherita Pizza

Ingredients

• Water

  Plain, clean water

  ½ cup or 125g

• Yeast

  Leavening agents, baker's, compressed

  13g

• Olive oil

  Salad or cooking

  1 ¹¹⁄₁₆ tbsp or 23g

• Salt

  Table

  ¼ tsp or 2g

• Wheat flour

  White, all-purpose, unenriched

  1 ⅜ cup or 171g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  1 clove or 3g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tomato paste

  Canned, without salt added

  ⅔ tbsp or 11g

• Tomatoes

  Crushed, canned

  ⁹⁄₁₆ cup or 133g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Cauliflower

  Raw

  188g

• Tapioca Flour, Organic

  Arrowhead Mills

  1 ¾ tbsp or 11g

• Nutritional Yeast

  Vegan - Whole Foods Market

  ½ tbsp or 4g

• Salt

  Table

  ½ tsp or 3g

• Almond milk

  Plain

  ⅜ cup or 90g

Directions

1. Dough: Crumble the yeast in a bowl. Pour over some of the cold water and stir until the yeast dissolves. Add the rest of the water, oil and some of the flour. Work the dough vigorously in a food processor or by hand. Add the rest of the flour one at a time.
2. Work the dough for about 10 minutes by hand or 5 minutes in a machine. Add salt and work the dough for another 10 minutes by hand or 5 minutes in a machine.
3. Form the dough into a ball and place it in an oiled bowl. Leave to rise covered for about 2 hours.
4. Pizza Sauce: Finely chop the garlic. Fry it in oil without it getting colored.
5. Add tomato paste and let it simmer for a minute.
6. Pour in crushed tomatoes.
7. Add oregano and basil.
8. Let your tomato sauce boil together on low heat without a lid to a thick sauce for about 15-20 minutes.
9. Vegan Cheese: Cut the cauliflower into small chunks. Boil on the stove until fork tender.
10. Drain the cooked cauliflower and the rest of the cheese ingredients to a high speed blender. Start with 2/8 cup of non-dairy milk and add more as needed. The less non-dairy milk you can use the better.
11. Blend until the mixture is extremely smooth. It should be thin but not complete liquid.
12. Heat the mixture on the stove for 5-7 minutes on a medium heat. Continuously mixing while it warms up. This is going to activate the tapioca starch. It takes a few minutes so don’t worry if it doesn’t happen right away.
13. Preheat your oven to 450F (232C).
14. After 2 hours, the dough should be done rising. Punch the air out with your hands.
15. You can spread the dough out with your hands or roll it with a rolling pin.
16. Spread the dough into a circle or square. You can make it thick or thin.
17. Bake for 5 minutes to help get the pizza crust cooking. If you use a pizza stone you can skip this.
18. Then top with the tomato sauce and cheese. Bake for another 5 minutes depending on how crispy you like your pizza. Rotate the pizza halfway through baking so it doesn’t get overcooked.
19. Allow it to cool and cut into pieces.

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