today’s yummy endeavors to make a tasty and original dinner paid off. my boyfriend kept nagging me about his uncontrollable hunger for pizza, but since i am highly disgusted by milk and try my best to steer towards a fully-vegan diet (we’re both vegetarians for now, but i cook strictly vegan) i simply suggested we make one!

this is the first time i made dough or pizza, ever, but it came out surprisingly finger-lickin gooooood. if you want to indulge yourself in this animal-free treat as well, here’s the recipe. promised to make your loved ones swoon and instantly love you forever.

recipe & ingridients

dough:
3 cups white unbleached flour
1/2 oz (10 grams) active yeast
2 tsp olive oil
1 tsp sugar
1 tbsp salt
1 cup water

preheat oven to 450 F (230 c).
mix all ingredients well in a large bowl, pouring the water in gradually. continue mixing until the dough no longer sticks to the bowl’s sides. place in the refrigerator for an hour or two. note: i’m making a classic italian rectangular pizza, but you can also stick with just rolling out the dough to an ordinary round shape.

grease a large pyrex pan with olive oil, transfer the dough into the pan (if the pan is small, use 1/2 amount of the dough – don’t overpack it). powder with a little flour and roll the dough well so it’s even in all sides.
put it in the oven for 8 minutes, and take out immediately. do not turn off the oven.

cheese:

2/3 cup big flake nutritional food yeast
(got mine at iherb.com – use coupon code BIH281 for a discount!)
1/2 cup cornstarch
1/4 cup flour
1/2 cup unsweetened soy milk
2 cups water

1 tbsp dijon mustard
salt & garlic powder to taste

mix all ingredients (except salt, garlic powder and mustard) in a saucepan over medium heat until combined, for 1 minute. add salt, garlic powder and mustard and season to taste. if too watery, add more flour. if too thick, add more warm water or soy milk.
remove from heat, add a drizzle of olive oil, and whisk well.

final touch:

tomato sauce:
2 ripe tomatoes
1 cup tomato paste
1 garlic clove
a handful of fresh basil leaves

heat oven to 500F (250 c).
mix all ingredients in a food processor or blender well, until it’s smooth and consistent. carefully transfer the tomato sauce onto the baked dough you’ve just made, spreading it evenly. cover it with thin fresh tomato slices (optional).
add onion rings, green olives, sliced portobello mushrooms, artichokes, broccoli, or any other toppings your heart desires.
return to oven and bake for 10 minutes on the lowest shelf. then transfer the pan to the highest shelf of the oven and bake for 10 additional minutes, or until it’s top is nice browned and crispy.

take it out, slice up, devour and enjoy!