Vegan Pizza

Four days into vegan month there is only one thing I can say for sure, eating too many flax seeds is a bad idea. Day one I tried sleeping as my stomach dealt with the little beasts and it almost turned me carnivore.

Tonight (by tonight I really mean last night) I’m making vegan pizza from scratch. Compared to the flax seed incident it should be a cinch.

My homemade dough is rising. (It’s egg less of course.)

My sauce is bubbling and I’ve added some chili flakes to kick up the flavor.

And down the hall my neighbor is frying up sausage for dinner-Damn. But I will persevere.

Since this is resolution time, I’m wondering what you’re all fighting against out there. Let me know and remember, if I can do it, you can do it.

Below are a super simple pizza dough and sauce recipe that can be used for vegan and non-vegan pizzas alike.

Simple Pizza Sauce

2 tbs olive oil
1 28oz can crushed tomatoes
¼ tsp salt
2 tbs honey
¼ tsp red chili flakes
1 clove garlic

Combine all ingredients in a sauce pan or frying pan.

Simmer on low for about 20 minutes, stirring occasionally, until the sauce reduces 1/3.

Taste test and adjust to your liking.

Simple Pizza Dough

3 cups flour
1 ¼ cup warm water
3/4 tsp yeast
1 ½ tsp salt
(makes enough for 2 medium sized pizzas or 3 servings)

Combine flour and salt in a large bowl.

Combine warm water and yeast letting mixture sit for ten minutes. Bubbles will confirm active yeast.

Using your hands, blend flour and yeast in a bowl.

The result should be a moist, but firm ball.

Knead dough either in the bowl or on a flat flour dusted surface for about five minutes.

Return dough to the bowl and cover with plastic wrap. Let dough sit and rise for at least two hours.

Punch dough down and knead for another two or three minutes.

Roll dough out onto a greased sheet of aluminum foil.

Par bake at 400 degrees for 8 minutes.

Remove from oven, add your desired toppings and return to oven for another 20-30 minutes.

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