Stuffed crust pizza pretty much changed the world in the 90's and I can't believe it's taken us this long to try and make a vegan version! So let's stuff it to celebrate vegan pizza day. Daiya works perfectly and making your dough from scratch is the best because there's no crappy ingredients added to it. Here's how we do!
1 C warm water
2 1/4 tsp dry active yeast (1 packet)
1 tsp white sugar
3 C spelt flour (you can use white or whole wheat)
1 tsp sea salt
1 tbsp olive oil + 1 tsp
In a small bowl measure out the warm water (approx. 100F) and stir in the yeast and sugar until it dissolves. Let the mixture stand for 5 minutes. You'll notice it foaming on the top. If it doesn't the yeast has been killed and you'll have to start over.
Combine flour with sea salt in a large mixing bowl, then create a well in the middle of the flour and pour the yeast mixture into it along with 1 tbsp of olive oil. With a wooden spoon mix in the flour with the liquid working your way to the edges of the bowl. Once it's mostly combined it should look like this.
Then you can pour it out onto a lightly floured surface and knead by hand until it is soft and elastic. Be careful not to over work the dough as it will become tough. You should really only fold and knead it a handful of times to get it combined.
Take 1 tsp of olive oil to grease a clean large bowl, set the ball of dough in it, and cover with plastic wrap and a cloth. Allow it to sit at room temperature away from any outside air (the best place is on top of the fridge if you have room) for 1 to 2 hours. It should rise and double in size and look like this.
Feel free to use pre-made pizza sauce if you want, but it's not the same. So here's a great recipe from John who makes a mean marinara sauce... and he ain't even italian!
pizza sauce ingredients (makes 3 cups):
2 tbsp olive oil
2 cloves garlic, minced
1 shallot, minced
1/2 C dry white wine
1 - 16 oz can organic crushed tomatoes
1 - 6oz can organic tomato paste
2 bay leaves
1/4 C each of fresh basil, parsley, and oregano, chopped
1 tbsp agave nectar
sea salt & pepper to taste
In a sauce pan over medium heat, sauté garlic and shallot in olive oil until soft. Add white wine and simmer for 2-3 minutes. Add the remaining ingredients and simmer on low heat for approx. 10 minutes. You're not really cooking this down, but you're applying heat to combine the flavours. Add salt and pepper to taste. This makes sauce for more than 1 pizza so freeze or refrigerate the leftovers to use at a later date for more pizza or as a base for pasta sauces.
stuffed crust ingredients:
1 ball of dough (as per recipe above)
1 1 /2 C daiya mozzarella style shreds
1-2 tbsp olive oil
Roll out your dough onto a lightly floured surface into an 18 inch wide circle.
Transfer to an aerated pizza pan (a pan with holes in it) or make your pizza directly on the rolling surface if you're going to transfer to a pizza stone in your oven. Your crust should be slightly hanging off the edge of your pan (using a 16 inch pan). Place daiya shreds just inside the edge of the crust at the pan edge and fold over the dough lightly pressing into the bottom crevice to seal the crust fold.
Then use any fresh toppings you like to create the pizza of your dreams! Bake in an oven preheated to 475F for approx. 20 mins (this may vary depending on your oven make and model). Happy vegan pizza day!