Besto Pesto Pizza
This quick no-proof vegan sausage and pesto pizza will prove itself with flavor time and again. Vegan pesto pizza is packed with dairy-free basil pesto sauce and wall-to-wall sausage-style walnut meat. The rustic whole wheat vegan pizza dough is easy to make, self-rising, and beer-based (which gives the crust its rich flavor). This healthy vegetarian pizza recipe can be made in under 40 minutes - less than the time it would take a yeasted dough to rise in its first proof!
Ingredients
For the whole wheat pizza dough:
- 1 cup all-purpose flour
- 1 cup whole wheat flour plus extra for rolling
- 1 Tbsp baking powder
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 tsp ground black pepper
- 1/2 tsp raw sugar
- 1/8 tsp salt
- 1 cup beer
For the vegan pizza toppings:
- vegan pesto
- sausage-style walnut meat
Instructions
- PREP: Start by preheating your oven to 425F.
- MIX THE PIZZA DOUGH: Whisk together all your dry crust ingredients (flour, seasonings, sugar, baking powder) in a bowl and create a small divot in the middle. Pour your beer into the divot and mix until a rough, shaggy dough is achieved. Use your hands to bring the dough together into a ball.
- KNEAD THE PIZZA DOUGH: Knead a few times to pull it all together inside the bowl and turn onto a floured surface. Sprinkle more flour on top of your dough and start kneading for about 3 minutes, adding flour as needed. You want the dough to be pretty smooth and not sticking to your fingers like crazy. If it's still sticking to your fingers, knead more flour, a little at a time.*
- ASSEMBLE THE PIZZA: Place the dough in the center of a 12” cast-iron pan and start pressing down and out with your hands to form the pizza crust. You may need to flour your palms a bit if the center is still very moist or sticky. Don’t forget to push up against the wall of the pan a little at the edges to create a nice edge for the crust. Spread a thick layer of pesto on the crust (make sure to leave room at the ends!), followed by the walnut sausage.
- BAKE THE PIZZA: Cook your vegan pesto pizza at 425F for 15-20 minutes. Allow your pizza to cool a little before serving.
Notes
*When making dough, because of atmospheric conditions and influences, the flour to liquid ratio can be slightly different almost daily. I like to keep a couple tablespoons of water (or in this case, beer) and about a quarter cup of flour on hand to add incrementally to the dough if necessary. Remember, you’re looking for a smooth dough that’s not sticking to your fingers every time you touch it.
Tried this recipe?Let us know how it was!