I’ve been told lots of times that you can’t have pizza without cheese. But I disagree. I love pizza and I always eat it without cheese. Yes, it tastes a little different to the usuall cheesy pizza. But it’s still super tasty without cheese, especially this one. This vegan pizza is a little different to your usual Italian pizza. But it’s still got lots of flavour and you won’t miss the cheese! The toppings are a delicious mix of sweet chilli suace, avocado and cashew sour cream.
I demonstrated this pizza at a cooking demonstration last year and our guests loved it. They didn’t complain that there was no cheese.
You can make your own pizza bases or buy pre-made bases. I usually make my own, using half wholemeal flour and half white flour. Homemade pizza dough is easy to make, but you do need to have a bit of time on your hands as the dough needs to rise for about an hour before you can roll it and use it. You also need to knead the dough for 5-10 minutes after it’s been mixed. (You could do this in a mixer that has a dough hook, or in a Thermomix).
You can make the cashew sour cream recipe ahead of time. It will keep in the fridge for a few days. Here is a link to the cashew sour cream.
- Pizza Dough!
- 2 teaspoons (7g) dried yeast
- 1 teaspoon caster sugar
- 1 cup (250ml) warm water
- 400g bakers flour (or plain flour)
- 1 teaspoon salt
- Pizza Topping!
- ⅔-1 cup pizza sauce or tomato paste
- 4-6 tablespoons sweet chilli sauce
- ½ red onion, finely sliced
- 1 red capsicum, sliced
- ½ cup sliced black olives
- 1 large avocado, sliced
- ½ cup cashew sour cream
- Place the dried yeast and caster sugar in a large bowl. Add the warm water and gently mix. Stand in a warm place 10 minutes or until the mixture is frothy.
- Add the flour and salt to the bowl and mix well. Turn dough onto a lightly floured surface and knead for about 10 minutes or until smooth and elastic (or use the dough hooks on an electric mixer).
- Spray the large mixing bowl with a little oil spray. Place dough in the bowl and cover with a clean tea towel. Stand in a warm place about 1 hour, or until dough doubles in size.
- To make the cashew sour cream, place all the cashew sour cream ingredients into blender and blend until smooth.
- Preheat the oven to 200˚C. Line two large baking trays with baking paper.
- Divide the dough into two equal portions; roll each portion into a round 30cm pizza and place on prepared trays.
- Spread each pizza base with ⅓-½ cup pizza sauce and 2-3 tablespoons sweet chilli sauce. Top with red onion, capsicum and olives.
- Place the pizzas in the oven and bake for 10-15 minutes, or until the dough is cooked through.
- Remove from the oven and allow to cool a little before cutting into wedges. Top each slice of pizza with 1 slice of avocado and 1-2 spoonfuls of cashew sour cream.
Thermomix Method
- Place the dried yeast and caster sugar into the Thermomix bowl. Add the warm water and mix 20 seconds/speed 2. Stand 10 minutes or until the mixture is frothy.
- Add the flour and salt and knead 2 minutes/knead setting.
- Spray a large bowl with a little oil spray. Place dough in the bowl and cover with a clean tea towel. Stand in a warm place for 1 hour, or until the dough doubles in size.
- To make the cashew sour cream place all the cashew sour cream ingredients into blender and blend until smooth.
- Preheat the oven to 200˚C. Line two large baking trays with baking paper.
- Divide the dough into two equal portions; roll each portion into a round 30cm pizza and place on prepared trays.
- Spread each pizza base with ⅓-½ cup pizza sauce and 2-3 tablespoons sweet chilli sauce. Top with red onion, capsicum and olives.
- Place the pizzas in the oven and bake for 10-15 minutes, or until the dough is cooked through.
- Remove from the oven and allow to cool a little before cutting into wedges. Top each slice of pizza with 1 slice of avocado and 1-2 spoonfuls of cashew sour cream.
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