Ingredients :<\/p>\n
Dough
\n3 cups flour (360g)
\n1 packet of yeast
\n1 tbsp sugar
\n1 1\/2 tbsp olive oil
\n1 cup warm water
\n1\/2 tsp salt
\nVegan Cheese
\n1\/2 cauliflower (375g)
\n3.5 tbsp tapioca flour
\n1 tbsp nutritional yeast
\n1-2 tsp salt
\n*add salt to taste preferences
\n1\/2-1 cup non-dairy milk, unsweetened and no flavor (I used 3\/4 cup)
\nPizza Sauce
\n3\/4 cup tomato sauce
\n1\/4 tsp garlic powder
\n1\/4 tsp parsley
\n1\/4 oregano
\nA pinch red pepper flakes<\/p>\n
Method :<\/p>\n
Continue Reading in next page<\/p>\n
1. Warm the water up to 110-115F (43-46C). I usually put it in the microwave for about 30 seconds and that is good. You can use a thermometer to check or I test it with my finger for the temperature of a very hot bath.<\/p>\n
2. Pour the sugar and yeast packet int the water and set it aside for 10 minutes. The yeast will get foamy and start to smell.<\/p>\n
3. Sift in 1\/2 the flour and salt into a big bowl. I like to add the flour in halves so I do not add too much. Some days you may need more or less flour.<\/p>\n
Add the olive oil and activated yeast in. Begin to gently mix. Continuously adding in the rest of the flour and mixing. The dough should look somewhat sticky.<\/p>\n
4. With clean hands and a clean, floured surface begin to knead the dough. You will only knead it for about a minute. If you find the dough is too sticky add a little extra flour. If it seems too dry add a little extra water. Dough should be smooth and soft.
\nForm the dough into a ball. Place into an oiled bowl. Cover with a dish towel and set it aside for at least 30 minutes or until it has doubled in size.<\/p>\n
5. While the dough rises, cut the cauliflower into small chunks. Boil on the stove until fork tender.<\/p>\n
6. Drain the cooked cauliflower and the rest of the cheese ingredients to a high speed blender. Start with 1\/2 cup of non-dairy milk and add more as needed. The less non-dairy milk you can use the better<\/p>\n