First to have in mind when making a good pizza is, don’t overdo the toppings. The biggest culprit when it comes to soggy pizza crust is too many toppings. Keep it around 1 cup of topping ingredients.

Use the best ingredients you can find. They say even bad pizza is still pizza, but we want incredible vegan pizza, right? With such a simple recipe, you really taste everything, so make sure every bite is a bit diferent. 

Use a pizza stone. A pizza stone will give you the very best results, so if you make pizza often, it may be worth the investment. If not, the back of a heavy baking sheet will also work or use a cast iron skillet.

 

PIZZA DOUGH

 

If you are making regular dough, hole grain or glute-free, there is a way to make sure the dough will be soft and crunchy. Make the dough with a bit more water than in original recipe. Dont wory about the stickines, once the dough is done and left resting for at least 2 hours you can wet your hands beffor shaping the dough and it wont stick to your hands. If it starts to stick, just wash your hands again. I always let the dough rest for 2 hours, make the final shape and let it rest for another hour, then put the toppings gently on. Bake it for 10 to 15 min in a preheated owen(220 c).

 

TOMATO SAUCE

 

Fry garlic, origano and basil for few minutes and than add the tomato sauce till it becames thick enough so it wont make the dough soggy. If the sauce is sauer add a bit of sugar.

 

BEETROOT KETCHUP

 

Cook small cubes of beetroot in a pot with just anough water to make sure it wont stick to the pot. Add sweet paprika, salt, sugar and winegar to your taste. It should taste just like ketchup. when the beetroot becomes soft, blend it.

 

VEGAN MAYO

 

Our vegan mayonnaise recipe works well with soy milk or aquafaba. If I had to pick one, I would lean towards soy milk. If you cannot eat soy or have a can of chickpeas lying around, my recipe below works well when made with aquafaba.

Just like when making regular mayonnaise, you must stream in oil to thicken the mayonnaise. I use a neutral oil like safflower or vegetable oil. Olive oil is an option, but your mayo will pick up the flavor of your olive oil.

Red wine vinegar, white wine vinegar, or apple cider vinegar adds tanginess. Vinegar livens up all the other ingredients and makes it taste delicious.

As with most recipes, salt is essential in making the mayo taste good. Use black salt or Kala namak to ad the egg flavor.

Mustard is another emulsifier and adds extra tanginess.

A food processor is my device of choice when making vegan mayo. Whenever I use it, the recipe always works. Mayonnaise is an emulsification, meaning the oil is suspended in the soy milk (or aquafaba), making a thick and creamy mixture.

Using a food processor makes it easy to add the oil slowly. When you make mayo, you want to add the oil drop by drop at first. I know it takes time, but trust me, adding the oil slowly helps the emulsification process. Add it too quickly, and your mayonnaise may never thicken, leaving you with a mess.

You can also use an immersion blender to make this vegan mayo recipe. Use a tall jar, and remember to add some air towards the end of making the mayo. I do this by slowly moving the blender up and down. As you do this, you will notice that the mayonnaise gets thicker.

Once the mayo is done you can make a lot of different versions. Sweet chilli mayo(sweet chilli, sweet paprika), garlic mayo(garlic, black pepper), green mojo mayo(garlic, koriander)...it all depends on the toppings you ad on pizza.

 

VEGAN CHEESE

 

To start you will need to first soften your cashews so that they will be easier to blend until a smooth and creamy cheese.

Add the cashews to a medium pot and cover with water. Put over high heat and bring to a boil. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water. Alternatively, you can soak the cashews, by placing the cashews in a bowl, covering them with water, and allowing the cashews to soak for a minimum of 6 hours or overnight. Drain and rinse before using. Add the softened cashews to a food processor along with the coconut oil, olive brine, garlic, and salt. Blend until smooth, creamy, and sticky, stopping to scrape the sides as needed. You want to make sure you blend this very well so that it gets as smooth as possible. It will likely get warm when blending from the friction. I blend mine for about 5 minutes, stopping to scrape the sides. Line two molds, or two small bowls with a square of cheesecloth. Divide the cheese among the two cheesecloth-lined molds. If you are adding fresh herbs, sprinkle them over the cheese and then use a chopstick or something similar to swirl the herbs into the cheese. Smooth the top of the cheese with a spatula and then fold the cheesecloth over the cheese. Refrigerate for a few hours or overnight until the cheese has firmed up. Unwrap and enjoy.