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Vegan No-Cheese Pizza

Too few ratings

Niloufar Doroud

Community Member

“This pizza dough needs to be proofed for a long time, at least 6 hours at room temperature or overnight in the fridge, so you have to plan ahead to have your pizzas on time... No cheese added here as I wanted a totally vegan pizza, and it seems that they don’t need any! If you really crave for something creamy or cheesy here, a layer of béchamel, grated Parmesan, and some Gorgonzola or blue cheese rhyme with both especially with the spinach-cauliflower topping...”

Difficulty

Medium 👍
30
min.
Preparation
10
min.
Baking
440
min.
Resting

Ingredients

Pieces:-2+
300 g flour
200 ml water
⅛ tsp Yeast
6 g salt
olive oil (for greasing)
flour (for dusting)
4 tbsp jarred pitted olives (drained)
200 g cauliflower
200 g broccoli
2 tbsp hazelnuts
2 tbsp pistachios
100 g tomato, skinned, smashed and dehydrated
1 clove garlic
¼ tsp dried oregano
salt
pepper
200 g spinach
½ tsp nutmeg
2 tbsp pesto, preferably homemade and vegan

Utensils

  • bowl
  • rubber spatula
  • dough scraper
  • kitchen towel (damp)
  • frying pan
  • oven-safe dish
  • microwave-safe bowl
  • microwave
  • 2 baking dishes
  • Step 1/9

    Add the flour, water and yeast to a bowl and combine. Gradually add the salt and mix until a wet and sticky dough comes together. With a rubber spatula loosen up rounds of the dough from the bowl and drizzle with olive oil to prevent the dough from sticking to the bowl during rising time. Cover and let rise for 6 hours.
    • 300 g flour
    • 200 ml water
    • ⅛ tsp Yeast
    • 6 g salt
    • olive oil (for greasing)
    • bowl
    • rubber spatula

    Add the flour, water and yeast to a bowl and combine. Gradually add the salt and mix until a wet and sticky dough comes together. With a rubber spatula loosen up rounds of the dough from the bowl and drizzle with olive oil to prevent the dough from sticking to the bowl during rising time. Cover and let rise for 6 hours.

  • Step 2/9

    Carefully transfer the risen dough onto a floured work surface. Fold for 2-3 times and divide in two. Shape each into a ball and place on the well-floured surface. Flour the top as well and cover with damp kitchen towel until ready, about 45-60 min. Meanwhile, prepare the pizza topping and preheat the oven at 250 C.
    • flour (for dusting)
    • dough scraper
    • kitchen towel (damp)

    Carefully transfer the risen dough onto a floured work surface. Fold for 2-3 times and divide in two. Shape each into a ball and place on the well-floured surface. Flour the top as well and cover with damp kitchen towel until ready, about 45-60 min. Meanwhile, prepare the pizza topping and preheat the oven at 250 C.

  • Step 3/9

    Slice olives. Cut cauliflower and broccoli into florets. Chop hazelnuts and pistachios. Finely mince the garlic and mix half of it with tomato, salt, pepper and oregano. Cook spinach with remaining garlic, olive oil, salt and pepper.
    • 4 tbsp jarred pitted olives (drained)
    • 200 g cauliflower
    • 200 g broccoli
    • 2 tbsp hazelnuts
    • 2 tbsp pistachios
    • ¼ tsp dried oregano
    • salt
    • pepper
    • 200 g spinach
    • 100 g tomato, skinned, smashed and dehydrated
    • 1 clove garlic
    • frying pan

    Slice olives. Cut cauliflower and broccoli into florets. Chop hazelnuts and pistachios. Finely mince the garlic and mix half of it with tomato, salt, pepper and oregano. Cook spinach with remaining garlic, olive oil, salt and pepper.

  • Step 4/9

    Place cauliflower pieces in an oven-safe dish. Season with half of freshly grated nutmeg, salt and pepper. Drizzle with olive oil and place in the oven until charred. Add in hazelnuts and place back in the oven for some more minutes, until the nuts get a good roast.
    • ½ tsp nutmeg
    • oven-safe dish

    Place cauliflower pieces in an oven-safe dish. Season with half of freshly grated nutmeg, salt and pepper. Drizzle with olive oil and place in the oven until charred. Add in hazelnuts and place back in the oven for some more minutes, until the nuts get a good roast.

  • Step 5/9

    Place broccoli in a microwave-safe bowl, season with remaining nutmeg, salt and pepper. Drizzle with olive oil and a splash of water. Microwave for 2 min. until barely cooked.
    • microwave-safe bowl
    • microwave

    Place broccoli in a microwave-safe bowl, season with remaining nutmeg, salt and pepper. Drizzle with olive oil and a splash of water. Microwave for 2 min. until barely cooked.

  • Step 6/9

    When the dough is ready, lightly grease two baking dishes. Transfer one of dough pieces onto the baking dish, letting it stretch over your hands by its own weight. Adjust into the dish and shape the rounds.
    • 2 baking dishes

    When the dough is ready, lightly grease two baking dishes. Transfer one of dough pieces onto the baking dish, letting it stretch over your hands by its own weight. Adjust into the dish and shape the rounds.

  • Step 7/9

    Drizzle some olive oil over the dough. Arrange cauliflower and spinach over and sprinkle with hazelnuts and half of the olives. Season with freshly grated salt and pepper. Bake at lowest part of oven for 8-10 min. until baked through and golden brown on edges and bottom.

    Drizzle some olive oil over the dough. Arrange cauliflower and spinach over and sprinkle with hazelnuts and half of the olives. Season with freshly grated salt and pepper. Bake at lowest part of oven for 8-10 min. until baked through and golden brown on edges and bottom.

  • Step 8/9

    Repeat shape&stretch step with remaining dough. Place onto the second baking dish. Spread tomato sauce over and drizzle with olive oil. Arrange broccoli, remaining olives and pistachios on top. Bake for 8-10 min. Cool a bit, then dollop the pesto sauce here and there.
    • 2 tbsp pesto, preferably homemade and vegan

    Repeat shape&stretch step with remaining dough. Place onto the second baking dish. Spread tomato sauce over and drizzle with olive oil. Arrange broccoli, remaining olives and pistachios on top. Bake for 8-10 min. Cool a bit, then dollop the pesto sauce here and there.

  • Step 9/9

    Serve and enjoy!

    Serve and enjoy!

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