How to Make Your Own Vegan Pizza at Home

What’s a vegan pizza without cheese?

The answer is not only to make your own, but also to make it taste like pizza.

This vegan recipe makes a vegan version of the pizza crust that is super cheesy and salty, and is topped with a vegan pepperoni and a vegan mushroom sauce.

This recipe can also be made with the toppings that you typically find on vegan pizza.

For a more vegetarian-friendly version, try this vegan pizza recipe for vegetarian casserole.

What to consider before ordering: The best way to get your pizza order is to ask.

We’ll try to accommodate your needs, but there may be some additional fees that you need to pay.

We will also be looking for your favorite pizza shops to try, and to recommend places that are good to eat at while waiting for your pizza.

How to make vegan pizza at home: Start by preheating a nonstick skillet over medium heat.

Pour the ingredients into the skillet and cook for 6-8 minutes until the toppies are bubbling and bubbling.

Remove the toppers with a slotted spoon and set aside.

In a separate skillet, heat the oil over medium-high heat until it is shimmering.

Add the mushrooms and cook, stirring frequently, for 5 minutes or until the mushrooms are translucent.

Add garlic and cook until fragrant, stirring often, for another 5 minutes.

Add pepperoni, and cook 5-7 minutes.

Transfer the mushrooms to a plate and set it aside.

Next, stir the flour into the sauce, then stir in the cream cheese, and let the sauce thicken for 10 minutes.

In the same skillet, add the mushrooms, pepperoni sauce, and sauce.

Add 1 cup of the crust mix, then whisk until the dough is smooth.

Turn the dough out onto a floured surface, and knead until smooth.

If you want to make the sauce even more vegan, add a bit more salt, pepper, and olive oil to the sauce to taste.

Add some of the flour to the dough mixture, then fold in the rest of the dough.

Cut the dough into 4 equal pieces, then roll each piece into a log, using your hands.

Put the log in a baking dish, cover with a damp towel, and bake for 15-20 minutes.

Let cool on a wire rack, then transfer the dough to a wire-freeze bag.

Keep the bag tightly sealed.

To make the mushroom sauce, use 1 cup (250 ml) vegetable stock and a 2-cup (150 ml) stock pot.

Add 4-6 tablespoons of the vegan sauce to the stock pot, then pour it over the mushroom pieces.

Bring the stock to a boil, then lower the heat to low and simmer for 10-15 minutes, until the sauce thickens and thicken.

If the sauce is too thick, add more water to the pot, until it becomes thick enough to coat the back of a spoon.

When the sauce has thickened, add 1/4 cup (35 ml) of the remaining vegan sauce.

Stir the sauce until it thickens again, then reduce the heat.

Simmer for 5-10 minutes until all of the sauce coats the back, then serve with a cheese sauce.

Serve with a mushroom sauce and pesto.

Notes *These recipes are adapted from the best-selling book The Whole Pantry, by Paula Deen.

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