A delicious vegan pizza recipe that you can cook at home without any special equipment. No need to order out, this recipe will satisfy any of your pizza cravings.
Everyday should be a pizza day. In my mind pizza is the perfect savoury comfort food. There’s no need for any utensils, no judgement, just glorious salt, fat and flavour.
I love pizza, but to be honest it’s a bit of a mission to buy decent vegan pizza that isn’t a bit of a rip off. I mean… why… the base ingredients don’t cost that much! So for the past few years, whenever I’ve had the pizza craving I’ve just made my own.
Now, the internet is filled with extremely complicated recipes for “the best” pizza. But… they normally require some kind of pizza stone or special equipment. Although I’m a pizza lover I’m not quite ready to invest in a full blown pizza oven for my home kitchen. This recipe for baking tray vegan pizza is perhaps the best vegan pizza you can get without investing in anything fancy.
This recipe serves two generous pizzas that feeds between 2 – 4 people depending on how greedy you are feeling. I generally serve one pizza per person, but that’s because I’m a pig…
In this recipe I’ve used my recipes for vegan pizza cheese and simple marinara sauce for the base of the pizza. However, if you are feeling lazy you’re more than welcome to substitute the homemade cheese for store bought. Additionally, if you don’t want to go through the hassle of making the marinara sauce from scratch you can make a quicker sauce by blending 2 cans of plum tomatoes with, 2 cloves garlic, 1 teaspoon salt and a bunch of basil. No need for cooking, just wack it onto the pizza cold.
Baking Tray Vegan Pizza With Mushroom And Kale
This meal is around 84% less polluting than the average UK meal.
Eating this recipe will save around 2.46 KG CO2e per person.
That’s equivalent to the emissions produced driving 20.32 KM in a modern car.How do I calculate this?
- Prep your pizza dough at least 4 hours before you need to prepare your pizza. You can follow the instructions outlined here.
- Turn your oven to the highest temperature setting it will go. Select the baking tray you wish to use to cook your pizza on. I recommend using a tray with shallow edges. These are the best for making your crust and topping super crispy. Cut out a sheet of baking parchment to match your baking tray, then place the tray into the oven to heat up.
- Lightly flour the surface of the baking parchment and place one of your dough balls into the center of the paper. Gently and gradually stretch dough until it reaches edges and all 4 corners of baking paper. If you don't want to use your hands you can use a floured rolling pin to achieve the same process. This is quicker and easier, however you won't get as good a finished pizza edge crust as with the stretching technique.
- Now ladle about a good helping of marinara sauce onto the dough, being sure to leave an inch border around the outside of the dough. I generally put about 3 large ladle's worth (around 130-150ml) of marinara sauce on my pizzas. However, it's best just to eye ball it, if in doubt less is more, you don't want too much tomato sauce making your pizza crust super wet and stogy.
- Next spoon large servings of vegan pizza cheese all about the pizza. Don't worry too much about the presentation, the cheese will naturally ooze with the heat from the oven and create a good coverage. Just aim to splatter cheese evenly about the dough, avoiding the crust.
- Finally, top your pizza with the chopped mushrooms and kale and drizzle with a little extra virgin olive oil. Remove your hot baking tray from the oven and slide the baking sheet with the pizza onto it. Then place into the oven an bake for about 8 – 10 minutes or until the crust is nicely golden brown and the pizza cheese is taking a little colour.
- Whilst your first pizza is cooking in the oven, prepare the second. Repeat the cooking process until you have two delicious looking pizzas. Serve immediately.