This vegan stuffed crust pizza tastes better than a takeaway
Domino’s who? Make your own plant-based takeaway at home with this vegan stuffed crust pizza recipe that tastes better than a takeaway, and costs less too! Keep it simple, or pile on the toppings as you please.
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When the temptation for pizza strikes, try this tasty homemade vegan stuffed crust pizza recipe.
The stuffed crusts taste better than takeaway version; save them to eat with your favourite dip at the end of each slice.
To make this vegan stuffed crust recipe you will need:
To make the dough, you’ll need a bowl and a warm (not too hot!) place for the dough to rise. Covering the bowl with cling film or a clean tea towel is ideal.
For the sauce, a stick blender is best. A food processor or standing blender will also work.
A conventional oven will work just fine for this recipe, but if you have a pizza oven, this can give the pizza a more authentic flavour. Just adjust the cook time and temperature according to the manufacturer’s instructions.
Hack this recipe!
Short on time? Make this recipe quicker with pre-made ingredients. Use a pre-made dough to cut your prep time by 45 minutes, or use a pre-made pizza sauce for less washing up.
Prep Time: 1 hour (including proving time)
Cook Time: 20 minutes
Calories: 406
Servings: 8
Rating:
Nutritional information per serving:
Serving size
1 slice (224g)
calories
406
fat
15g
saturates
13g
carbs
61g
sugars
6.4g
fibre
4g
protein
8.1g
salt
1.9g
Calories: 406
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- For the pizza dough:
- 25 25 ml soya milk, warm
- 0.125 0.125 tsp dried active yeast
- 0.125 0.125 tsp caster sugar
- 37.5 37.5 g strong white bread flour
- For the toppings:
- 50 50 g chopped tomatoes
- 0.125 0.125 Tbsp tomato purée
- 0.125 0.125 tsp onion granules
- 0.125 0.125 garlic clove, puréed
- 0.125 0.125 Tbsp dried oregano
- 0.125 0.125 Tbsp sugar
- 25 25 g grated vegan mozzarella
- 12.5 12.5 g grated vegan cheese
Method
- To make the dough, add the milk, yeast and sugar together and leave for 10 minutes to activate. Add this to the flour and mix to form a dough then knead for 2-3 minutes. Place into a warm place to prove for 30 minutes, until the dough has doubled in size.
- For the sauce, add the tinned tomatoes, tomato purée, onion granules, garlic, oregano and sugar to a saucepan over a medium heat and cook for 15-20 minutes until the sauce is thick. Use a stick blender to blend the sauce until smooth, season to taste.
- Preheat the oven to 200°C/400°F/Gas 6. Roll the dough into a 30cm circle, make a ring around the outside edge of the dough using 100g of the mozzarella, then fold the outside edge over, encasing the mozzarella. Spread the sauce onto the pizza and top with the remaining cheese. Place the pizza into the oven for 15-20 minutes until the dough has cooked and the cheese has melted.
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