The Vegan Ziggy Stardust Pizza

Posted on December 4, 2020

deborah leader.jpg

Recipe provided by Deborah Leader, VeganVigilanteBlog.com

This mouthwatering whole-wheat vegan pizza is topped with creamy basil-garlic sauce, vegan mozzarella, pineapple, jalapeño and caramelized onion, then finished with a sprinkle of vegan Parmesan and a delicate drizzle of plum sauce.

Ingredients:

Pizza Crust

2 c. 100% whole-wheat flour, sifted

1.5 tsp. active dry yeast

1 tsp. vegan sugar

1 tsp. sea salt

2 tbsp. extra-virgin olive oil

¾ c. + 3 tbsp. warm water

Sauce

2 c. cashews, soaked overnight in water

2 tbsp. extra-virgin olive oil

1 tsp. sea salt

3 cloves garlic

⅔ c. low-sodium vegetable broth

2 tbsp. fresh basil, coarsely chopped

Toppings

1 tbsp. + 1 tsp. extra-virgin olive oil, divided, to brush on crust and caramelize onions

½ c. onion, sliced lengthwise

1 tsp. coconut sugar

½ c. sliced pineapple rounds

1 jalapeño, sliced

3-4 tbsp. plum sauce

1 tbsp. vegan Parmesan

Vegan mozzarella, as needed

Directions:

In the large mixing bowl of your stand mixer, whisk together water, sugar and yeast. Let sit for 5 minutes, until a foamy layer forms on top. With a bread dough hook attached to your stand mixer, add flour and sea salt to the yeast mixture and mix on low until the ingredients start coming together. Add olive oil and continue to mix, scraping the sides with a spatula as needed. Once the ingredients are well-incorporated, knead the dough for 3 to 5 minutes. Alternatively, you can use a wooden spoon to mix and your hands to knead the dough.

Lightly oil a large bowl. Remove the dough from the mixer bowl and, with your hands, press the dough into a large ball. Place the dough into the oiled bowl, cover with a clean dish towel and place in a warm area. Allow the dough to rise for approximately 1 hour, or until the dough ball has doubled in size.

In the meantime, make the sauce by combining soaked cashews, olive oil, sea salt, garlic and basil in a food processor. Pulse on high for several minutes to blend the ingredients together. Add broth, a little at a time, and pulse until the sauce is creamy, resembling pizza sauce. Set aside.

Add ½ tsp. olive oil to a small skillet. Over low heat, sauté the onions until they start to brown. Add the coconut sugar and continue to sauté, stirring occasionally, until the onions are soft and dark brown.

Preheat the oven to 400° Fahrenheit. Lightly oil and flour a nonstick pizza pan. Remove the dough from the bowl and pound the dough with your fist several times to flatten the dough. Place in the middle of the pizza pan and press gently toward the edges of the pan, forming a ridge at the edges for the crust. Brush a thin layer of olive oil over the pizza crust. Spread the garlic-basil sauce evenly over the top with a large spoon. Sprinkle vegan mozzarella over the top. Add pineapple, jalapeño and caramelized onion.

Bake for 15 to 20 minutes, or until the crust is golden brown. Remove from the oven. Place on a cooling rack for 5 minutes. Remove from the pan and place on a cutting board. Drizzle plum sauce over the entire pizza. Cut into 8 slices. Sprinkle with vegan Parmesan and serve immediately.

Recipe Notes & Substitutions:

No time to soak cashews overnight? Boil 3 c. water in a small saucepan, remove from heat, and add cashews. Cover and soak for at least 15 minutes.

If the dough is sticky, add a bit more flour during mixing. Alternatively, if it’s too dry and flour is present on the bottom of the mixer bowl, add a bit more water.

You may substitute all-purpose flour for whole-wheat flour.

You may substitute any vegan sugar for coconut sugar.

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