plantifully basedH O M E M A D E V E G A N P I Z Z AINGREDIENTS METHOD

DOUGH3 CUPS FLOUR (360G)1 PACKET OF YEAST1 TBSP SUGAR1 1/2 TBSP OLIVE OIL1 CUP WARM WATER1/2 TSP SALT VEGAN CHEESE1/2 CAULIFLOWER (375G)3.5 TBSP TAPIOCA FLOUR1 TBSP NUTRITIONAL YEAST2 TSP SALT1/2-1 CUP NON-DAIRY MILK,UNSWEETENED AND NO FLAVOR (I USED3/4 CUP) PIZZA SAUCE3/4 CUP TOMATO SAUCE1/4 TSP GARLIC POWDER1/4 TSP PARSLEY1/4 OREGANOA PINCH RED PEPPER FLAKES

Warm the water up to 110-115F (43-46C). I usually put it in themicrowave for about 30 secondsand that is good. You can use athermometer to check or I test itwith my finger for the temperatureof a very hot bath.Pour the sugar and yeast packetint the water and set it aside for 10minutes. The yeast will get foamyand start to smell.Sift in 1/2 the flour and salt into abig bowl. I like to add the flour inhalves so I do not add too much.Some days you may need more orless flour.Add the olive oil and activatedyeast in. Begin to gently mix.Continuously adding in the rest ofthe flour and mixing. The doughshould look somewhat sticky.With clean hands and a clean,floured surface begin to knead thedough. You will only knead it forabout a minute. If you find thedough is too sticky add a littleextra flour. If it seems too dry add alittle extra water. Dough should besmooth and soft.

Form the dough into a ball. Place into an oiled bowl. Cover with a dishtowel and set it aside for at least 30 minutes or until it has doubled insize.While the dough rises, cut the cauliflower into small chunks.Boil on the stove until fork tender.Drain the cooked cauliflower and therest of the cheese ingredients to a high speed blender. Start with 1/2 cupof non-dairy milk and add more as needed. The less non-dairy milk youcan use the better.Blend until the mixture is extremely smooth. It should be thin but notcomplete liquid.Heat the mixture on the stove for 5-7 minutes on a medium heat.Continuously mixing while it warms up. This is going to activate thetapioca starch. It takes a few minutes so don’t worry if it doesn’t happenright away.Season the tomato sauce with the spices.Preheat your oven to 450F (232C).The dough should now be done rising and doubled in size. Punch the airout with your hands.You can spread the dough out with your hands or roll it with a rollingpin.If using a pizza pan or baking pan add a small amount of olive oil tothe bottom. Spread the dough into a circle or square. You can make it thick or thin. This was a 12 inch thicker crust pizza in thepictures.Sprinkle garlic powder and salt over the crust if you like for extraflavor.Bake for 7 minutes to help get the pizza crust cooking. If you use a pizzastone you can skip this.Then top with the tomato sauce and cheese. Bake for another 10-15minutes depending on how crispy you like your pizza. Rotate the pizza halfway through baking so it doesn’t get overcooked.Allow it to cool and cut into pieces.

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