Vegan pizza

Ingredients

• 400 gtype 2 flour
• 300 mlstill water
• 100 gManitoba flour
• 20 gdried sourdough starter yeast
• 8 gsalt
• 30 ml (2 tablespoons)extra-virgin olive oil
• to tastepassata
• to tastebutton mushrooms
• to tastehomemade cashew ricotta
• to tasterocket pesto
• to tasterocket
• to tastecherry tomatoes
• to tasteTaggiasca olives
• to tasteextra-virgin olive oil
• to tastedried oregano
• to tastesalt

Instructions

1. 1

   Mix the dough

   Knead the flours with the warm water (23–28°C), dried sourdough starter yeast and salt for about 5 minutes. Cover and leave to rest for about 10 minutes, then add the extra-virgin olive oil and knead again until the dough is smooth and well formed.

2. 2

   Let dough rise

   Leave the dough in a warm place until it has doubled in size. Divide it into three balls of about 270 g each, then leave them to rise again until doubled.

3. 3

   Add the toppings

   The topping quantities are flexible and can be adjusted to taste. Season the passata with oregano and a pinch of salt, then stretch each dough ball by hand into a round and top with the passata, sliced button mushrooms and a little olive oil. Leave the topped pizzas to rise for 15 minutes.

4. 4

   Bake the pizzas

   Preheat a conventional oven to 250°C. Once it is thoroughly hot, bake the pizzas for about 12 minutes; they may take longer if you are not using a refractory pizza stone.

5. 5

   Finish and serve

   Take the pizzas out of the oven and add the cashew ricotta, rocket pesto, rocket, cherry tomatoes, Taggiasca olives and any other toppings to taste.

What is vegan pizza?

Pizza is closely associated with Italy, where a simple dough base topped with tomato and other ingredients became an enduring classic. This version keeps the familiar tomato-and-herb foundation while using plant-based toppings.

The dough combines type 2 flour with Manitoba flour, and the fresh toppings go on after baking. That contrast gives you a sturdy, baked base alongside bright, soft finishes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The flour supplies most of the carbohydrates, while olive oil and the cashew ricotta contribute fat; the dough and cashews also provide some protein. Pair a slice with a generous salad or vegetables for a more balanced plate. The supplied per-serving nutrition figures are retained separately below.

Why use two flours?

Type 2 flour: this less refined flour gives the dough a heartier character than a base made only with white flour.

Manitoba flour: its addition helps create a more structured dough. Knead until smooth so the two flours are evenly incorporated.

Getting the dough right

Warm water: keep it within the specified 23–28°C range. Water that is too hot can be unsuitable for the yeast, while cooler water may slow the rise.

Rest and rise: allow the dough to rest for about 10 minutes before adding the oil, then let it rise until doubled. The second rise is also judged by the dough’s size rather than a fixed time.

Shaping and topping

Stretch by hand: gently press and stretch each ball into a round, taking care not to squash all the air from the dough.

Keep it light: the recipe leaves topping quantities to personal taste. A moderate layer of passata and mushrooms helps the base bake without becoming weighed down.

Bake for a well-set base

A fully heated oven: bring the conventional oven to 250°C before baking. The recipe gives about 12 minutes as a guide, with extra time possible if baking without a refractory stone.

Look for a baked base and cooked mushrooms, adjusting the time if needed for your oven. Add the remaining toppings after baking, as directed.

Fresh toppings and serving

Cashew ricotta and rocket pesto bring creamy and herby elements without dairy. Rocket, cherry tomatoes and Taggiasca olives add freshness and savoury contrast.

Serve the pizza soon after its fresh toppings are added. A simple green salad or a side of roasted vegetables makes a practical accompaniment.

Recipe notes & tips

• Use a kitchen scale to divide the dough into three even portions of about 270 g.
• Let the dough complete both rises until doubled rather than rushing it by the clock.
• Preheat the oven thoroughly before putting the pizzas in.
• Slice the mushrooms thinly so they cook through during the short bake.
• Keep the passata layer fairly light to help the base bake well.
• Add the rocket, pesto and cashew ricotta after baking for a fresher finish.

Variations

• Extra vegetables: add thinly sliced vegetables with the mushrooms, keeping the topping layer light.
• More olives: scatter extra Taggiasca olives over the baked pizza for a stronger savoury note.
• Herby tomato: season the passata with additional oregano to taste.
• Spicy finish: add chilli flakes after baking for a little heat.
• Nut-free topping: replace the cashew ricotta with a suitable plant-based alternative.

Common mistakes to avoid

• Hot water: water outside the stated 23–28°C range may affect the yeast; check it before mixing.
• Skipping the first rise: the dough needs to double before dividing, so allow it time in a warm place.
• Adding oil too soon: knead the initial mixture for about 5 minutes and rest it for 10 minutes before adding the oil.
• Overloading the base: too much passata or topping can make the pizza difficult to bake; use a moderate layer.
• A cool oven: wait until the oven reaches 250°C before baking.
• Baking every topping: the recipe adds the fresh toppings after the pizza comes out of the oven; follow that order.

How to store

Store leftover pizza in a covered container in the fridge and eat within 2 days. Reheat in a hot oven until warmed through; add fresh rocket or other delicate toppings afterwards if needed.

Frequently asked questions