Vegan Pizza - based on a recipe by Gali Lupo Eltaraz

by Debbie Ben-Ze'ev
(Rehovot, Israel)


1/2 kg (3.25 cups) whole wheat flour
1 tablespoon dry yeast
1 tablespoon brown sugar
1 tablespoon olive oil
1 teaspoon salt
1.5 cups water

Place all the dry ingredients plus the olive oil in your mixer bowl and mix. Add the water slowly - you may need a bit more or less than 1.5 cups. Mix/knead for 8-10 minutes until you have a smooth pizza dough.

Cover the bowl with plastic wrap and leave the dough to rise for about two hours.

For the pizza:
Use half of the above pizza dough.
1 tablespoon cornmeal
1 onion
1 tablespoon olive oil
1/2 teaspoon paprika
2 ripe tomatoes
1 clove garlic
1 tablespoon tomato paste
1/2 teaspoon dried oregano
vegan cheese (recipe below or buy in your local health food store)
olives and any other topping you want to add.

Roll out the dough into a circle. spread the cornmeal on the bottom of your pan and place the crust on top.
Slice the onion thinly and mix with the 1 tbsp olive oil and paprika and salt. Blend together the tomatoes garlic and tomato paste with the oregano and bit of salt. Spread the sauce over the crust. Place the cheese over top and then the onions and any other toppings you choose.

Bake at 220C for 25 minutes.

Vegan Cheese Recipe
1 tablespoon flour (I used whole wheat)
1 tsp cornflour (cornstarch)
3/4 teaspoon salt
A pinch of turmeric (for color, don't exaggerate)
1 teaspoon agar agar powder
1 teaspoon brewer's yeast (or more if you like)
1 cup sugar-free soy milk (250 ml)
1/2 teaspoon light miso paste "Shiro Miso" (optional, is intended to deepen the flavours)
3 tablespoons olive oil
Mix all dry ingredients: flour, cornstarch, salt, agar, turmeric and brewer's yeast and stir in the milk, miso paste and olive oil. Bring to a boil and simmer while constantly stirring for 3 minutes.
Remove from heat and cool slightly while stirring.
line a tray with plastic wrap, flatten the mixture on the tray evenly and cover with plastic wrap. Cool 30 minutes.
Remove the top plastic top, cut into 6 or 8 pieces, store in a container with plastic wrap or waxed paper between each slice.

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