Chef Joey's Yeast Free Vegan Pizza Pie

Submitted by Chef Joey Z.

"I enjoy using this recipe because I love pizza but can't eat dairy and what would a pizza be without cheese! So it was a blessing to be able to eat this dish without worrying about my cholesterol hitting the roof. The crust is lightly crunchy and very tasty. I like to cover my pizza with organic veggies and vegan cheeses."

 

• Ready In: 49mins
• Ingredients: 7
• Yields: 1 pizza pie
• Serves: 4-8

ingredients

• 236.59 ml spelt flour
• 118.29 ml wheat bread flour
• 9.85 ml baking powder
• 2.46 ml sea salt
• 118.29 ml water (filtered)
• 29.58 ml olive oil
• 425.24 g can pizza sauce

directions

1. Preheat oven to 400'F.
2. Put the flours, salt and baking powder into the bowl of a food processor and process until well combined.
3. Mix the olive oil and water together and pour through the feeding tub of the food processor.
4. Process for a minute or so and then check your dough. It should be somewhat sticky.
5. Let it sit in a bowl with a damp cloth over it while you prepare your toppings.
6. For my pizza I like to use chopped onions, garlic, mushrooms, cherry tomatoes, sweet bell pepper and vegan cheeses.
7. Of course this is a personal choice. Just remember not to over load the pizza with toppings and sauce. Moderation is best for even baking.
8. Once you are done cutting up toppings put the pizza crust onto an oiled 12" pizza pan and bake it in the preheated 400'F oven for 12-15 minutes.
9. In the meantime, cook the onion and pepper for a few minutes, then add the garlic and mushrooms until just done.
10. When the pizza crust finishes take it out of the oven then top it with the pizza sauce and cover it with toppings and then the cheese. I use Vegan Jack Cheese and Powdered Vegan Parmesan. You can also add Soy Pepperoni if you wish.
11. I put the pizza back into the oven for another 10-15 minutes so the cheese melts and the crust gets a nice light golden colour.
12. Bon Apetit!