DOUGH ▢ 4 - 4 ½ cups Flour ▢ 3 tsp Sugar ▢ 2 ¼ tsp Instant Yeast ▢ 1 ½ cup Water ▢ 3 tbsp Olive Oil ▢ ¼ tsp Garlic Powder ▢ 1 tsp Salt TOPPINGS (PER PIZZA) ▢ ½ Cup Tomato Paste ▢ 2 tbsp Corn Kernel ▢ ¼ Cup Black Beans ▢ 1 Zucchini ▢ ¼ Cup Vegan Cheese ▢ 2 tbsp Sundried Tomato ▢ ¼ Cup Baby Spinach
In a small mixing bowl, whisk yeast, sugar, and lukewarm water. Set aside for 5 minutes until foamy.
In another bowl, add white spelt flour, salt, and garlic powder. Give a good stir or use the hook attachment to blend for a few seconds on speed 2.
Make a well in the center of the flour and add the yeast mixture and olive oil.
Mix the Vegan Pizza dough with a wooden spoon to bring the ingredients together into a dough, then transfer onto a floured surface.
Hand knead the Vegan Pizza Base for 5 minutes, until smooth, elastic, and not sticky
Knead the vegan pizza dough in your stand mixer with the dough hook for 4-5 minutes.
Place the vegan dough in a lightly oiled bowl, cover with a piece of plastic wrap and a clean kitchen towel on top.
Place the bowl in a warm place or an oven preheated to 45°C (110°F) for about 45 minutes to 1 hour.
Remove dough from the bowl, punch down to deflate, and knead again on a floured surface for about 2 minutes.
Divide dough in quarters to make 4 pizza bases. Then roll each dough ball on a floured surface.
On a floured surface, roll half of the dough into a round 8-inch base and brush 1 teaspoon olive oil on top of the dough.
Spread Tomato Paste on top of the vegan pizza base . Make sure to leave about an inch on the edge.
Add all the other toppings: black beans, sundried tomatoes, cheese, zucchini, baby spinach, corn kernels.
Bake on a pizza rack at 220°C (425°F) for 12 minutes until the dough is crispy and the cheese has melted
Prep Time: 10 minutes Cook Time: 15 minutes Makes: 4 Pizza Bases Calories: 510 kcal per Pizza Base