Vegan Recipes, Wine and Food

Easy Vegan Pizza Dough

It’s no secret- when you’re craving comfort food, there’s no topping homemade pizza. And there’s so many opportunities for pairing your pizza with wine, which make it my favourite option for a casual Friday night.

Learning how to make pizza dough is a worthy skill – but it’s also a very quick and easy one, because a recipe for vegan-friendly pizza dough is… just a recipe for pizza dough.

The bare necessities are bread flour, a pinch of salt, a sprinkling of sugar, and sachet of yeast. (Yes, though Google is full of searches on the matter, most vegans DO consider yeast vegan-friendly; on account for the fact that it is a fungus, like mushrooms. Not to mention the fact that if we start having an issue with yeast, there’d be no wine. And what kind of life would that be???)

As a rule, I always add herbs to my classic pizza dough for added flavour – usually an Italian mix, basil, oregano, that sort of thing. And then more herbs in the sauce. Herbs, herbs, all the herbs. But, aside from that, the only thing you have to do after assembling your dry mix is make a well in the middle, and gradually add water, folding the sides into the well with a fork to mix thoroughly. Eventually, you end up with a solid ball of bread potential. Mmm.

 

An easy pizza dough for 2-3 pizzas can be made according to these quantities:

  • 500g plain flour (no bread flour? Make your own rules.)
  • Salt
  • Agave syrup instead of sugar – I recommend 1-2 tablespoons
  • 325ml lukewarm water, with 7g sachet of yeast mixed and left for a few minutes
  • Dried Italian herbs
  • Fresh basil

You can find hundreds of technical how-to on making pizza dough articles and videos online. Some will call for more extravagant ingredients, longer proofing times (the bit in the middle where you let the dough chill under a radiator for 1-2 hours) or, y’know, a rolling pin…

 

…But isn’t using a flour-dusted wine bottle just part of the FUN?

 

Vegan Guide_Pizza 1 (2).jpg
If you needed an excuse to open one, a wine bottle make an excellent rolling pin… 

 

Two things to remember with homemade vegan pizzas:

  • Pre-cook, or part-cook, the base sauce. Raw garlic can be particularly overpowering (valid for any tomato-based pizza, really).
  • Vegan cheese needs far less time to melt than regular cheese. If you put it on at the beginning and leave it there to cook with the dough, it becomes less of a masterpiece, and more of a crispy mess. I didn’t do this, but I’ve heard many a tale of woe.

For a classic pizza base, combine tomato paste, Italian herbs, garlic, salt, pepper and a bit of chilli, alongside half a tinned of chopped tomatoes. I firmly believe, perhaps more than anything else in the world, that to have a tomato-based pizza senza cheese is tantamount to sacrilege, so I was using a popular store-bought cheese that “melts great!”. Having discovered more than a few recipes for vegan parmesan, dairy-free mozzarella, and vegan ricotta, I may have just cause to adopt a pizza-only diet for the next month. Gosh darnit.

Of course, you don’t have to be a slave to classic Pizza Margherita. For those looking to dip their tentative toe into tomato-less pizzas, try this easy homemade pizza recipe, with green pesto, vegan mozzarella, peppers, onions, and mushrooms;

 

Vegan Guide_Pizza 5

A plain pizza base is a blank canvas, and you are the hungry artist. And it goes without saying that switching up the toppings opens the door to wine Narnia; there’s all manner of wine pairings for pizza when you reimagine the combinations of (fake) meats, vegetables, fruits, bases, and toppings.

For a comprehensive guide to wine and pizza pairings, as well as some mouth-watering vegan pizza ideas, you can read my Vegan Guide to Pairing Wine With Pizza here (LINK).

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