New York is slice city. On any given corner you can get two wide, thin-crust slices and a can of soda for just a few George Washingtons. But for those of the vegan persuasion, it can be a bit harder (though not impossible) to grab a slice on the go.
Regardless, the city has rubbed its pizza-loving off on me, and I am forever in love with heaping vegetable toppings and sweet, thick tomato sauce atop a crunchy crust.
Here’s an easy recipe for dough that will yield 3-5 pizzas depending on size and thickness. Invite some friends over and be creative with your toppings!
Vegan Pizza Dough
- 2 teaspoons active dry yeast
- 2 teaspoons sugar
- 2 cups warm water
- 5 cups all-purpose flour
- 2 tablespoons flaxseed meal
- 2 teaspoons salt
- In a large bowl, whisk together the yeast, warm water, and sugar. Let proof in a warm place for 5 minutes.
- Once yeast is frothy, add the salt, flax seed meal and flour one cup at a time. Knead until a smooth dough forms.
- Let the dough rise in a large oiled bowl for two hours. Don't rush it!
- Punch down dough and divide into 3-5 balls. Let rest for another 20 minutes. Prepare your toppings.
If you want to heed your junky side, go with with fried potatoes or buffalo “chikn” strips. Or, if you want to get fancy, go with fresh arugula, vegan sausage or this cashew ricotta.
Non-Dairy Cashew Ricotta Cheese
- 1 cup raw cashews
- 3 cloves garlic
- 3 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 2 lemons, juiced (one of these should also be zested)
- 1 pound firm tofu, pressed and broken into pieces
- 1 1/2 teaspoons salt
- In a food processor, blend the cashews, garlic, olive oil, nutritional yeast, lemon juice and lemon zest until a thick paste forms.
- Add the tofu and salt and blend until smooth.