Any Store bought Vegan Cheese you like best 16 ounces
1 16 ounce jar tomato sauce
2 Tablespoons Tomato Paste
OR
1- 28oz can crushed tomatoes
4 Tablespoons Tomato Paste
Onion ½ cup
Fresh Parsley ¼ cup packed
Fresh Basil ¼ cup packed
Fresh Garlic cloves 4
Crushed Red Pepper optional ½ teaspoon
Salt & Pepper & Sugar to taste
*Additional toppings/ optional: Oregano, salt & pepper, crushed red pepper, garlic powder, vegan parmesan cheese, olive oil
Instructions
For the Pizza Dough:
Whisk the yeast into the warm water with a pinch of sugar and let stand to frothy for about 5 minutes to prove it is alive.
Once you know your yeast is working, you can combine it with all teh other dough ingredients in a large mixing bowl with a dough hook attachment and mix on low speed for 3 minutes until combined, then increase speed to medium for 8 minutes to develop the dough
Turn the dough out into a lightly oiled bowl, cover and place in a warm spot to rise to double (about an hour)
Alternatively you can place the dough in the refrigerator to rise slowly and the next day proceed as follows.
Divide the dough in half and make 2 separate pizzas as shown in the video
For the Quick Sauce:
Put all ingredients together in a sauce pot over low-medium, bring to a boil then reduce heat and simmer for about 30 minutes.
Blend the sauce smooth in a food processor or with a stick blender once it is done
Prepare your pizza as per the video instructions and bake in a pre heated 550°F oven for 10-15 minutes or until golden browned and cheese is melted
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/pizza-margherita-vegan/