- 170g – agave
- 2 teaspoons – crushed red pepper flakes, adjust to your preference
- 2 teaspoons – apple cider vinegar
- 15g – granulated sugar
- 240ml – water
- 1 tsp – yeast
- 352g – bread flour
- 1 tsp – salt
- 14g – extra virgin olive oil
- Vegan pepperoni
- Baby Bella mushrooms, thinly sliced
- Vegan mozzarella
- Vegan-friendly jarred pizza sauce
- Food scale
- Measuring spoons
- Small saucepan
- Small bowl
- Stand mixer + dough hook attachment
- Large saute pan
- Cooking utensil
- Baking sheets
- Parchment paper
- Pizza cutter or sharp knife
- Add agave and crushed red pepper flakes to a small saucepan.
- Bring this to a simmer over medium heat, remove from heat and stir in apple cider vinegar.
- Cool to room temperature and transfer to a glass container.
Make the pizza dough.
- In a small bowl, combine sugar and warm water and mix until the sugar has dissolved. Then add in the yeast and whisk to combine. Allow the mixture to sit for 5 minutes. It should be frothy and bubbly after 5 minutes, if not, I would start over or buy new yeast.
- In the bowl of a stand mixer, combine the flour, salt, extra virgin olive oil, and the frothy yeast mixture. With the dough hook attachment, knead the dough on low until you get a shaggy dough, then increase the speed to 2. Continue to knead for 10 minutes.
- Transfer the dough to a lightly floured work surface. Flour the surface of the dough and lightly knead and shape it into a smooth round ball.
- Place the dough in a greased bowl and cover with a bowl cover. Allow the dough to sit for 45 minutes to an hour or until doubled in size.
Sautee the mushrooms
- Heat up the olive oil in a large saute pan over medium-high heat. Once the pan is hot, add in the mushrooms. Do not overcrowd the pan!
- Allow the mushrooms to cook for 5 minutes. They will start to sweat and shrink down a bit. Do not stir them at this point! Just leave them alone on the pan. Once they are golden, flip and cook the other side for another 5 minutes.
- Once they are done cooking, season them with salt and pepper. Remove from the heat and set them aside to cool before adding them to the pizza.
- When your dough is ready, preheat the oven to 475°F. Prepare a large (or two) baking sheet with parchment paper.
- Shape the dough. Release the air from the dough by punching it down. Transfer the dough to a lightly floured surface and with a bench scraper or knife, divide the dough into two.
- Working with one dough ball at a time, flour the surface of the dough and begin shaping by pressing and stretching it into a rough oval, and until it is about 1/2 inch thick. Alternatively, you can use a floured rolling pin! Repeat for the second piece of dough.
- Carefully transfer both pieces of dough to the prepared baking sheet and prick a few holes with a fork. Drizzle or brush more extra virgin olive oil and top each piece of dough with pizza sauce, vegan mozzarella, sauteed mushrooms, and vegan pepperoni.
- Bake for 15-20 minutes or until the crust and toppings are browned to your liking. Carefully remove from the oven.
- Before serving, drizzle the spicy agave over both pizzas. Slice and serve warm!
- Measure your flour properly. My recipes are 100% tested in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
- If you’re measuring by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
- Watch this video from King Arthur on how to properly measure your flour if you don’t have a food scale: https://www.youtube.com/watch?v=GUSovVHpqsU
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