Recipe: Hellagood pizza

By: Jackie Norman and Gareth Scurr


This tasty vegan recipe is so easy to make and packed full of flavour!

Makes 4 large pizzas

Hellagood-Pizza-3.jpg

Can be made wheat/gluten free, and allium free.

We love getting delicious, freshly made takeaway pizza from our favourite pizza outlet. What we don’t love is how much it costs every time. Fortunately, thanks to this recipe we can enjoy them as often as we like, for a fraction of the price.

If you’ve got a good dough recipe it’s simple; you just make this base at home and add all the same toppings you normally do from your favourite takeaway option. Seriously, this dough will never let you down.

If we can make it, anyone can! You can make it as plain or as fancy as you like, either way the effort is so worth it. Better still, it can fast track you to more hassle-free dinners in the future. Just wrap any portions of leftover dough in the freezer and simply defrost and roll it out when you want to make a quick, easy meal.

Ingredients

  • Pizza Dough
  • 2 tsp dry yeast
  • 1 tsp sugar
  • 1 ½ cups warm water
  • 3 cups plain regular or gluten-free flour
  • 1 tsp salt
  • 3 tbsp olive oil
  • Topping
  • olive oil (for brushing the pizza base)
  • tomato paste
  • grated dairy-free cheese
  • other toppings of your choice

Some of our favourite vegan toppings include

  • refried beans
  • avocado
  • tomatoes (fresh and sundried)
  • onion (optional)
  • capsicum
  • jalapeños
  • mushrooms
  • olives
  • spinach
  • cashews
  • pine nuts
  • gherkin
  • sweet chilli sauce
  • vegan feta
  • BBQ sauce
  • fresh coriander (cilantro)
  • basil
  • oregano
  • And of course, the hotly debated pineapple. Use your imagination!

Method

  1. First, mix the yeast, sugar and warm water together in a small bowl and let it stand in a warm place for a few minutes. Next, put the flour, salt and olive oil into a separate large bowl. Pour in the yeast mixture and then using a metal spoon or butter knife, stir the mixture together until you have a soft dough.
  2. Place the dough onto a floured surface and begin kneading for around five minutes. Grease another, large bowl with either oil or dairy-free spread and place your ball of dough in the bowl. Cover it with cling wrap (I like to grease my cling wrap too, so that it doesn’t stick to the dough when you go to take it out). Leave your dough in a warm spot for 45 minutes or so, or until it has doubled in size.
  3. Once the dough is ready, divide it into four equal portions. Roll them out on a floured surface, one at a time, into a circle (or as close as you can get to being pizza-shaped!) Carefully lift onto a large oven tray lined with baking paper.
  4. Prick the dough all over with a fork. Preheat the oven to 200C. While the oven is heating up, you can get on to preparing your toppings. First, brush the dough all over with olive oil. Next, spread over the tomato paste until the whole surface is covered.
  5. Sprinkle over some of the grated cheese, and/or cubes of vegan feta. Place in the over and cook for around 20 – 25 minutes, or until the pizza is cooked through and golden.

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