Vegan Whole Wheat Pizza and Dough

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Yay, I made another pizza!

This is like the second pizza this week because I’m totally on a pizza roll and I seem to want to try remaking the pizzas I made a while ago!

The first time I tried this was some months ago when I was making dough out of white flour. But things have changed, and I’m always looking for the healthier alternative. This pizza has to be one of the best ones I’ve made, and I simply LOVE it!

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So I used the Daiya vegan mozzarella cheese, if you can’t find that, there are other vegan cheese alternatives you can most likely find at the supermarket or health food store. (One of these days, I’ll try and make my own – one of these days!)

Sadly, I am aware that not everyone can get access to Rao’s Arrabiata sauce, but seriously, it is so worth it. This sauce is seriously the best I have ever tasted, so I would even recommend you ordering online if you can’t find it. It’s that good!

If you live in a country that does not have that, the next best thing is really to try and make your own pasta sauce, because I find that store bought ones are usually loaded with unnecessary added sugar (which really pisses me off, because the homemade versions without sugar often tastes sweeter!)

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Vegan Whole Wheat Pizza and Dough

Pizza Dough
1 cup lukewarm water
1 tablespoon dry active yeast
2 3/4 cup whole wheat pastry flour (and more for kneading)
2 tablespoons extra light olive oil
2 teaspoons Italian herbs
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon Himalayan/sea salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano

Pizza
1/2 cup Rao’s Arrabbiata sauce (or homemade pasta sauce, or other pasta sauce)
1/3 cup vegan mozzarella cheese (I used Daiya)
1 small red onion
1 teaspoon extra light olive oil
4-5 mushrooms
10-15 sundried tomatoes in olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
A pinch of red pepper flakes
A few sprinkles ground black pepper
A few sprinkles dried oregano
A few sprinkles Italian herbs

To make the Dough: Combine the lukewarm water with the dry active yeast in a small bowl and stir until all the yeast has dissolved. You should also see some bubbles foaming. In a separate, larger bowl, add the pastry flour, olive oil, Italian herbs, dried thyme, garlic powder, onion powder, ground black pepper, sea salt and oregano.

Use a spoon and stir it for a moment until it clumps together, then use your hands and knead the dough. Once it’s a lump, transfer it on a wooden board and sprinkle a little flour on it and knead some more until it becomes smooth and silky.

(If the dough happens to be a bit sticky, add a bit more flour and knead)

Once the dough has been kneaded very thoroughly, put it back in the big bowl and cover it with a big lid or damp towel and leave it in a warm environment to rise for an hour or two. I turn the oven on for a few minutes, then leave the door open and place it on the door.

When the dough has risen twice the size, punch it down and knead it again. If it’s still sticking, add a very tiny amount of flour and knead until it’s silky and smooth again.

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Make the dough into a rough circle and place it on a greased pizza tray and slowly use your hands to push the sides out, so that it becomes a large, flat, round circle. You may like to make the crust a bit thicker and rounder. Use your fingers to shape it.

Leave it on the pizza tray to rise for another 25 minutes, while you prepare the rest.

To make the topping: Take a small onion and peel the skin off and chop it into the size desired. I made mine slightly long, but you may like to dice it. Set it aside in a bowl and add 1 teaspoon of extra light olive oil and stir with your hands.

Wash the mushrooms, then use mushroom slicer or knife to slice the mushrooms thinly. Leave it sitting in another bowl.

Get the pasta sauce ready. If you don’t have Rao’s Arrabiata sauce, try and get one in stores that do not contain added sugar or preservatives. You may also like to make your own (recipe here) but it will take some time. Have the vegan cheese, sundried tomatoes in olive oil and spices ready as well.

After 25 minutes, you should see that the dough has risen some more.

Preheat oven to 320°F (160°C).

Firstly, add the Arrabiata sauce (or pasta sauce) at the bottom layer and use a spoon or pastry brush to even it out. Next, add the vegan cheese and spread it out. Afterwards, add the onion pieces (it’s okay if you have some left over), mushroom slices and sundried tomatoes. Finally, add all the spices and spread them out.

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Put the pizza in the oven and bake for about 50 minutes.

Use a pizza slicer to cut it into pieces and serve! This makes enough for two people.

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Vegan Whole Wheat Pizza and Dough
Serves: 4
 

Ingredients
Pizza Dough
  • 1 cup lukewarm water
  • 1 tablespoon dry active yeast
  • 2¾ cup whole wheat pastry flour (and more for kneading)
  • 2 tablespoons extra light olive oil
  • 2 teaspoons Italian herbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon Himalayan/sea salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
Pizza
  • ½ cup Rao’s Arrabbiata sauce (or homemade pasta sauce, or other pasta sauce)
  • ⅓ cup vegan mozzarella cheese (I used Daiya)
  • 1 small red onion
  • 1 teaspoon extra light olive oil
  • 4-5 mushrooms
  • 10-15 sundried tomatoes in olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • A pinch of red pepper flakes
  • A few sprinkles ground black pepper
  • A few sprinkles dried oregano
  • A few sprinkles Italian herbs

Instructions
  1. To make the Dough: Combine the lukewarm water with the dry active yeast in a small bowl and stir until all the yeast has dissolved. You should also see some bubbles foaming. In a separate, larger bowl, add the pastry flour, olive oil, Italian herbs, dried thyme, garlic powder, onion powder, ground black pepper, sea salt and oregano.
  2. Use a spoon and stir it for a moment until it clumps together, then use your hands and knead the dough. Once it’s a lump, transfer it on a wooden board and sprinkle a little flour on it and knead some more until it becomes smooth and silky.
  3. (If the dough happens to be a bit sticky, add a bit more flour and knead)
  4. Once the dough has been kneaded very thoroughly, put it back in the big bowl and cover it with a big lid or damp towel and leave it in a warm environment to rise for an hour or two. I turn the oven on for a few minutes, then leave the door open and place it on the door.
  5. When the dough has risen twice the size, punch it down and knead it again. If it’s still sticking, add a very tiny amount of flour and knead until it’s silky and smooth again.
  6. Make the dough into a rough circle and place it on a greased pizza tray and slowly use your hands to push the sides out, so that it becomes a large, flat, round circle. You may like to make the crust a bit thicker and rounder. Use your fingers to shape it.
  7. Leave it on the pizza tray to rise for another 25 minutes, while you prepare the rest.
  8. To make the topping: Take a small onion and peel the skin off and chop it into the size desired. I made mine slightly long, but you may like to dice it. Set it aside in a bowl and add 1 teaspoon of extra light olive oil and stir with your hands.
  9. Wash the mushrooms, then use mushroom slicer or knife to slice the mushrooms thinly. Leave it sitting in another bowl.
  10. Get the pasta sauce ready. If you don’t have Rao’s Arrabiata sauce, try and get one in stores that do not contain added sugar or preservatives. You may also like to make your own (recipe here) but it will take some time. Have the vegan cheese, sundried tomatoes in olive oil and spices ready as well.
  11. After 25 minutes, you should see that the dough has risen some more.
  12. Preheat oven to 320°F (160°C).
  13. Firstly, add the Arrabiata sauce (or pasta sauce) at the bottom layer and use a spoon or pastry brush to even it out. Next, add the vegan cheese and spread it out. Afterwards, add the onion pieces (it’s okay if you have some left over), mushroom slices and sundried tomatoes. Finally, add all the spices and spread them out.
  14. Put the pizza in the oven and bake for about 50 minutes.
  15. Use a pizza slicer to cut it into pieces and serve! This makes enough for two people.

 

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