VEGAN Classic Pizza with Garlic and Herb Crust
Pizza! Born in Italy, adorned, remixed, and some may even argue, perfected in America. Pizza is something that was at the top of my list to perfect once I went vegan. I knew for sure that it was something that I didn’t want to give up so through time and effort I feel like I have come up with the perfect recipe that can go above and beyond in flavor, especially with this crust and the beyond meat sausage that I used as a topping. Now there are many vegan sausages out there from so many different brands but in my humble little opinion nothing compares to what Beyond Meat has come up with for their hot italian sausage, which I featured on this recipe today. It’s been some years since I have had sausage of any sort but from memory this is the closest tasting to the actual thing. Everything is perfection from the texture of the sausage, with that nice crumbly yet meaty texture to the flavor profile, it has that same kick that real italian sausage has along with just the perfect amount of fat content to really bind in that flavor. I know it probably sounds a little pushy and influencer-like but trust me, this is true opinion, because I don’t have enough clout to be paid to say any of this. I also topped this pizza with one of my favorite vegan cheese brands, Follow your Heart. I used the mozzarella and parmasean style cheese, I love how well these cheeses melt and my favorite thing about Follow your Heart is how easily accessible it is. You don’t have to worry about going out of your way to a specialty store! Which is important to me because one of my missions is to really raise awareness that being vegan doesn’t have to be fun or complicated in any way.
So let’s jump into it shall we?
For the garlic crust:
1 ½ cups of flour
2 teaspoons of sugar
¾ cup warm water
1 teaspoon active dry yeast (or half an envelope)
1 teaspoon salt
½ tablespoon of garlic powder
½ tablespoon of Italian herbs (I make my own blend of parsley, thyme, oregano, and basil- but you can definitely find store bought blends)
Toppings for the pizza:
1 cup Blend of follow your heart mozzarella and parmesan
About ¼ cup Tomato sauce of choice (again I make my own and I have the recipe highlighted on my instagram but let me know if you want a detailed video on how I make it)
⅓ cup Baby portobello mushrooms (or more if you love mushrooms like me)
¼ cup Banana peppers
½ Yellow onion
1 ½ chopped green bell peppers (any color would work)
1 Beyond meat hot Italian sausage crumbled
In a small bowl add the active yeast with warm water. To help the yeast activate, add one teaspoon of sugar, then give the mixture a little stir. Afterwards, set the yeast to the side to let it activate. This process takes about 10 minutes. You will know it is ready when the yeast foams up. If you are a beer drinker, it should look similar to the head of a beer from tap.
While the yeast is setting up begin to work together the dry mix. You will combine 1 ½ cups of flour with the rest of the sugar, the salt and the garlic and herb seasonings. Be sure whisk everything well so the dough is fluid.
Once yeast is activated slowly begin to pour the wet mixture and begin to knead the dough. You are going to want to work the dough long enough for it to combine but be sure not to overwork the dough. Once the dough is worked let it set for at least two hours in the fridge.
Preheat your oven to 450 degrees, if you are using a pizza stone, heat the stone in the oven as the oven heats. If you are using a standard baking sheet, preheat the oven to 425 degrees but there is no need to heat the baking sheet (you could if you want but it isn’t required). Once you have let the dough set long enough, work it the dough again then begin to form your pizza crust.
Top the pizza with sauce, cheese and desired toppings. Then place pizza in the oven for about 15-20 minutes or until the cheese and the crust are a golden brown.
Let the pizza cool for 10 minutes then slice it, serve and enjoy!
If you give the recipe a try be sure to take a picture of it and share it with me on social media using #noshxnature!
