A vegan pizza is always good. In the evening, at lunchtime, in between. Always delicious, always juicy. My vegan pizza convinces with the unique bean topping.
Vegan pizza with bean topping
Pizza is one of the most popular and versatile dishes in the world. Originating in Italy, it has become a global culinary phenomenon, delighting people of all ages and cultures. My filled pizza pockets are just as juicy and tasty.
Vegan pizza
Ingredients
For the pizza dough
- 200 g whole spelt flour
- 2 g salt
- 2 g dry yeast
- 150 ml water
For covering
- 200 g sieved tomatos
- 4 hot peppers from the glass
- 1 glass of mushrooms
- 2 red peppers
- 2 tsp italian herbs
- 2 tsp dried oregano
- 10 fresh basil leaves
- 10 leaves of fresh arugula
For the topping
- 1 can of small white beans
- 250 ml water
- 3 tbsp yeast flakes
- 1 clove of fresh garlic
- 1 half of onion
- 1 tsp soy sauce
- 1 pinch of onion powder
- 1 pinch of garlic powder
- 2-3 tbsp starch flour about 30g
Instructions
- Prepare the pizza dough the night before and let it rise in the fridge overnight.
- The next day, take the dough out of the fridge and slide onto a floured baking mat.
- Allow to adjust to room temperature for about 15 minutes.
- Preheat a pizza stone in the oven at 220 degrees celsius top/bottom heat for 30 minutes.
- In the meantime, cut the peppers into small pieces and boil them in water until soft. Then drain well.
- Drain and chop the peppers from the jar and the mushrooms.
- For the sauce, drain and puree the beans.
- Bring the water, yeast flakes, soy sauce and spices to the boil in a saucepan.
- Finally, mix the starch with a little cold water and add to the mixture. Boil everything again. Then let it cool down.
- Dust the pizza dough with flour and fold it twice so that the dough is tighter. Then roll out into a rectangle and place on a pizza tray.
- Let the dough rest for another 15 minutes to increase in volume before topping.
- Spread with tomato sauce. Spread the spices and the topping on top. Cover the pizza loosely with the cheese sauce.
- Then bake in the preheated oven for about 20 minutes. Finally, spread the fresh herbs on top.
Tips
Fold: Dust the dough with flour. With a dough card, first fold in half from the top, then half from the bottom, then half from the right and half from the left. Then use your hands to shape the dough into a round shape. Repeat until the dough feels firmer.
If you don’t want to use a pizza stone, you can also bake the pizza on a tray lined with baking paper.
If you want to make the pizza dough quickly, you can also make it on the same day. However, then you need to take twice the amount of dry yeast. The dough should rise 2 times before processing.
Interesting to know
The bean topping is one of my insider tips. Although I’ve tried other toppings as well, this one tastes the best to me.
