Anyone else love pizza bianco? That’s without the tomato sauce. I certainly do! This one’s baked with home made dough that was left to proof for two whole days in the fridge. That makes the perfect pizza base.
I topped it with a very thin layer of hummus, and then added thinly sliced raw potatoes and onion, bits of kale and coarsely chopped walnuts. At last a drizzle of olive oil and then in the oven at 250 C for 12-15 minutes. Before serving I added some salt and black pepper, a bit more olive oil and a drizzle of agave syrup. Delicious!
Pizza without cow’s milk cheese takes a bit more creativity. Without melted cheese the pizza can be a bit dry. But not this one.
I topped my homemade pizza base with a thin layer of mashed sweet potato, some cashew parmesan, a drizzle of olive oil, basil leaves, salt and black pepper. 10 minutes in a hot oven, 275 degrees. Turned out really good, so I say you should give it a try!
My first try with a plantbased pizza was a horrible experience. The milk free mozzarella promised to melt deliciously. It did in fact melt, but it also stuck like glue to my teeth. Never again! The second try was the complete opposite. A thin, crispy pizza with a layer of tomato sauce, mushrooms and tomatoes, and topped with cashew parmesan. No reason to look back in anger now.
Use a pre-made pizza base if you like, but try this overnight dough some time. It’s simple to make and well worth the extra effort.
Pizza dough 25 g fresh yeast or 7 g dried yeast 5 dl cold water 1 tsp salt 700-750 g flour
Dissolve the yeast in cold water. Add salt. Add flour, start with half and then add a deciliter at a time. Work the dough by hand or machine, knead until the dough doesn’t stick to the sides of the bowl. Let the dough rise for an hour in the bowl in room temperature. Divide the dough into six pieces, form round balls and put on two large plates. Cover with a wet tea towel and set in the fridge for at least 8 hours, or overnight. It’s perfectly alright to leave it up to 24 hours.
Tomato sauce 3 cloves of garlic 1 small onion 2 tsp cooking oil 400 g canned tomatoes, preferably whole 1 tbsp oregano
Finely chop garlic and onion. Fry in oil in a large saucepan on medium heat. Add tomatoes and simmer for at least 30 minutes. Add a splash of water if necessary. Mix to a smooth sauce and add oregano.
Pizza topping mushrooms cocktail tomatoes kalamata olives 100 g natural cashews 1 dl nutritional yeast 1 tsp salt olive oil
Slice mushrooms, cocktail tomatoes and kalamata olives. Put cashews, nutritional yeast and salt in a food processor. Pulse for a few seconds and make sure to leave some bits of nuts for extra crunch.
Preheat the oven to 250 degrees. Put an empty tray in the bottom of the oven. Shape a thin round pizza base and put on a sheet of baking tray paper. Spread a layer of the tomato sauce and top with mushrooms, tomatoes and olives. Sprinkle with 2-3 tbsp of cashew parmesan. Transfer the pizza to the tray in the oven. Bake for 10-12 minutes. Sprinkle another 2 tbsp of cashew parmesan on top and drizzle over some olive oil.