This is my all-time favourite vegan pizza snack.
You can make it with gluten free flour too if you wish and the addition of 1 teaspoon xanthan gum.
It’s also a perfect base for any toppings you might like.
Please let me know if you make it, it’s delicious!
For the pizza-
- 300g strong bread flour
- 1 tsp instant yeast
- 1 tsp sea salt
- 1 tbsp extra virgin olive oil and more for drizzling
For the passata-
- 1 bulb garlic, chopped
- 2 tbsp olive oil (not Extra Virgin)
- 2 tins chopped/plum tomatoes
- 1/2 teaspoon sugar
For the pesto-
- 1 clove garlic, chopped
- sea salt
- freshly ground black pepper
- 4 handfuls fresh basil, finely chopped
- extra virgin olive oil
- 1 small squeeze lemon juice, optional
For the sauce-Fry garlic in medium pan with olive oil on a low heat. When it starts to brown, add the tomatoes and sugar. Cook for 20 minutes.
While it cooks, place the flour into a large, deep bowl and add the yeast and salt, stirring through. Pour in 200ml warm water and the olive oil and stir to create a dough.
Dust your surface with four and knead until firm and smooth. Set aside and cover with a tea towel or foil. For crispy pizza bases, there is no need to let it rise.
Pre-heat oven to 240°C.
Add pesto ingredients in a food processor until smooth.
Using a rolling pin, roll out the dough into 2 large rounds approx 24cm wide and it needs to be thinly spread.
Flour 2 baking sheets and place the pizza bases you’ve created onto them.
Add the sauce and spread over the base, drizzle pesto sauce and olive oil over it and season with salt and pepper.
Cook each pizza one at a time on the top shelf of the oven baking for approx 10 minutes until crisp.
Serve with a little more olive oil.