Crunchy base, a flavourful sauce and a creamy cheese! This time with a sweet twist. A recipe for an experimental chef.
Vegan Pizza Oil-Free Egg-Free Dairy-Free Whole Foods
Try this on pizza night to finish up a yummy meal with dessert. It also makes for a great snack at tea time or a quick brunch option.
This is a whole wheat, no oil, vegan pizza.
3 cups tepid water
3 ½ cups whole wheat flour
2 tbsp almond flour (30 mL ground into flour before adding)
1 tsp salt
½ tsp lemon zest
2 cups dried fruit of your choice
1 cup nuts of your choice
½ cup dates
¼ tsp black pepper powder
¼ tsp cinnamon powder
½ cup hot water
¼ cup cashew butter
½ tsp salt
4-5 pieces of dates
¼ cup water
1 tbsp whole wheat flour to prevent sticking
For the Dough
For sprinkling on the baking sheet
Soak the dates kept aside for the sauce in hot water for at least 30 mins
Blend the water, dates, pepper and cinnamon in a high-speed speed blender.
In a bowl mix whole wheat flour, almond flour, lemon zest, yeast and salt until well combined.
Slowly pour the tepid water into the mixture and mix for about 2 minutes, until shaggy ball forms. It should be sticky but dry enough to pick up without it sticking all over your hands.
Allow the dough to rise in a warm place until you can see it doubling in size every 30 mins. Knead it every 20 mins or so as you want. You will find that it starts becoming smoother with time. Use a little water on your hands to prevent the dough from sticking.
Preheat oven to 500° F (260° C). Convection oven: use the middle rack and top rake to bake two pizzas at once.
Sprinkle whole wheat flour on a baking sheet to prevent sticking.
Remove the pizza dough and divide it into two-four equal balls. Place one dough ball onto a heavily floured work surface and quickly knead a few times until it comes together forming a soft texture.
Use a rolling pin to roll the dough into a round about 14 inches in diameter /oval shape to fully fit your baking sheet. Aim for 1/2-inch equal thickness rather than a perfect round shape. Spread it all to the edges of your pans. To make them thicker, pinch the dough around the edges and give it a grip to grab onto.
Spread sauce and add toppings right up to the edges. The exposed crust will get very crispy. Use a generous number of toppings!
Add dots of the cashew cheese all across the pizza, don’t try to cover everything, instead aim for a little cheese in every mouthful.
Bake for about 10 - 12 minutes on the top racks until the exposed crust turns medium brown and crispy.
Can replace whole wheat flour with oat flour if needed. You can also replace the cashew or almond with other nuts if you are allergic to them.