Everybody loves pizza and this one is packed with flavour and will leave you feeling delightful 


For the Dough :

500g strong bread flour 

320ml warm water (from the tap is fine)

1 teaspoon of salt 

7g yeast

2 tablespoons of olive oil


Tomato Sauce: 

1 can peeled plum tomatoes (organic when possible)

1 small handful fresh basil ripped 

1 tsp dried oregano, 

2 cloves crushed garlic 

Sea salt to taste (~1/4 tsp)

Red pepper flake + dried oregano to garnish 



1.Preheat oven to 425 degrees F and position a rack in the middle of the


2.Bring large skillet to medium heat. Once hot, add 1 Tbsp olive oil, onion and

peppers. Season with salt, herbs and stir. Cook until soft and slightly charred

10-15 minutes, adding the mushrooms in the last few minutes. Set aside.

3.Prepare sauce by adding olive oil to a saucepan  and adding

seasonings and salt to taste. Cook gently to flavour the oil , now add the can

of tomatoes and simmer for 20-25 minutes until the sauce has thickened. Set


4    .Prepare vegan parmesan if you haven’t already by blitzing raw cashes, sea

salt, nutritional yeast and garlic powder in a food processor until a fine meal is

reached. Transfer to jar and refrigerate to keep fresh.

5.Roll out dough onto a floured surface and transfer to a parchment-lined

round baking sheet. You’re going to add the pizza WITH the parchment

directly to the oven to properly crisp the crust, so any round object will do as

it’s not actually going into the oven (I use a wood board).

6.Top with desired amount of tomato sauce (you’ll have leftovers, which you

can store in a jar for later use), a sprinkle of parmesan cheese and the

sautéed veggies.

7.Use the baking sheet to gently slide the pizza directly onto the oven rack

WITH the parchment underneath. Otherwise it will fall through.

8.Bake for 17-20 minutes or until crisp and golden brown.

9.Serve with remaining parmesan cheese, dried oregano and red pepper

flake. Leftovers keep well – no need to reheat! Cold pizza is yum.

Other toppings: 

1 teaspoon of capers

1 handful of black olives 

3/4 artichoke heart from a jar

For the Vegan Parmesan Cheese:

3/4 cup raw cashews

3 Tbsp nutritional yeast

3/4 tsp salt

1/4 tsp garlic powder