Homemade pizza dough, pesto sauce, veggies and non-dairy cheese!
This pizza is vegan, except for the honey used in the pizza dough recipe.
I’ve always liked making my own pizza dough recipe and use Ina from the Barefoot Contessa’s recipe. If you are trying this dough recipe here are a few tips that have worked for me…
- Use a thermometer to make sure the water is just over 100 degrees and then add yeast, honey and olive oil. Set the timer for 15 minutes and let it get foamy!
- Add 3 cups flour and set kitchenaid to #2 for 10 minutes. Add a little flour to keep it from sticking and getting too crazy.
Colby and I always split the dough into two parts (his part is always much bigger than mine) so we can make separate pizzas. The last few times I’ve had cheese on my pizza, I’ve felt really sick so I decided to make this one dairy free!
For the pesto… buy the new “More Peas, Thank You” book. There are some really good recipes I’m looking forward to making this week. I’ve already made a few and they are easy and delicious!
The pesto includes: chickpeas, basil, walnuts and nutritional yeast and I made it in my vitamix. Fast and easy clean up!
For my toppings: mushrooms, onions and red peppers (sauteed first), toasted pine nuts and a little Daiya “cheddar cheese”. I’ve tried the Daiya “mozzarella” many times and I hate it. I LOVE their cheddar melted!
Getting ready to run my last long run for my Nike Women’s Half training! 12 miles 🙂