Rainbow Pizza.
This Vegan Rainbow Pizza is one fully-loaded pizza. 100% plant-based and homemade from crust to toppings. Homemade wholemeal base topped with a homemade sun-dried tomato puree, sweet bell peppers, miso marinated tofu and mushrooms, blistered red onion rings, and rich sun-dried tomatoes. This Pizza completely trumps the typical high fat & high sugar takeaway pizza’s, offering you nothing but plant diversity and nutrient overload - Oh, and making your own pizza from scratch is totally empowering, right? Like, 100% a proud mum moment after making your own dough.
Serves: 4 (Makes 2 Pizzas) | Total Cooking Time: 2 hours
Ingredients
Pizza Dough (Makes two pizza bases)
250g strong wholemeal bread flour
250g wholemeal spelt flour
325ml of lukewarm water
½ 7g sachet dried yeast
Tofu and Mushroom Rub
½ tbsp smoked paprika
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp oregano
1 tbsp brown miso paste
1 tbsp tamari or vegan soy sauce
Salt and pepper to taste
Sun-dried Tomato Puree (Optional)
150g (roughly 1) large tomato
150g sun-dried tomatoes
40g tomato puree
2 tbsp apple cider vinegar
1 tsp sweet paprika
1 tsp sugar
Pizza Building
140g smoked tofu, cubed
200g shiitake mushrooms, sliced
2 bell peppers, colours of choice, chopped
Handful of cherry tomatoes or sun-dried tomatoes, halved
1 red onion, sliced
Sprinkle of dried mixed herbs, chilli flakes or fresh basil
Instructions
Preheat the oven to 150ºC fan (this purely to create a warm environment for you to prove your dough)
Combine the flours in a bowl and mix. Create a well in the centre of the mixture. Add the lukewarm water, and yeast into a jug and mix well. Allow to stand for 5 minutes, then pour into the well. Using a fork or spoon, bring the flour the from outer edges into the centre to mix with the water. Continue mixing until the dough comes together. Feel free to get your hands in there to help the process (See blog above for picture instructions).
At this point, turn off your oven.
Flour a clean surface and tip the dough on to it. Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes until you have a springy dough that bounces back at you like a memory foam pillow when you poke it with your finger. Place the dough in a lightly greased bowl, and cover with cling film. Leave in the warm oven to prove for 1 hour, or until doubled in size.
While the dough is proving, make your toppings. Start by making the sun-dried tomato puree by placing everything into a food processor and pulsing until smooth. If you need too, add in splashes of water along the way to help the process.
Pour the sauce into a small pan over medium heat and cook for 5-10 minutes, or until all the liquid evaporates and the sauce has thickened. Remove from the heat and allow to cool.
Next, mix together all the ingredients for the tofu & mushroom rub in a small bowl. Take your diced tofu and sliced mushrooms and submerge in the rub, making sure to fully coat everything. Leave to one side.
Remove the dough and place back onto a floured surface. Half the dough and roll each half into a ball then proceed to roll out each one into your desired pizza shape.
Preheat the oven to 200°C fan.
Now assemble your pizza. Spread on your tomato puree, sprinkle on your marinated tofu and mushrooms, and chopped veggies.
Put the pizzas on a large baking tray. Alternately, cook one and freeze another for a later time. Place in the oven and bake for 10 minutes until the crusts have started to lightly brown and the toppings have blistered and softened. Serve with your choice of herbs, enjoy & appreciate all your hard work!
If you do make this pizza, let me know by sharing a photo with me! I would love more than anything to see your creations - lets see who has the best looking pizza ;)