Overloaded Stuffed Crust Pizza

 

Hey guys,

So after Veganuary, I was really apprehensive that people would not understand the kind of challenge I set myself which was to look at the fast food options that were being put out there for vegan eaters, and try and make them from home. Then when I made them I was like… well, this is easy so let me keep on trying to make it into something fancier so I added a cauli-crust pizza instead with raw ingredients and things like that!

But, this go around I wanted to show that vegan food isn’t as ridiculous as that and when you fancy a filthy, stuffed crust pizza you can easily make it at home.

Ingredients 

  • Strong Bread Flour (2 cup)

  • Activated Yeast Packet (7g)

  • Hot Water (1 cup)

  • Nut Milk / Water (1 cup)

  • Salt (1 tsp)

  • Sugar (1 tsp)

  • White Flour (3 tbsp)

  • Olive Oil (2 tbsp)

  • Sunflower Oil (3 tbsp)

  • Vegan Cheddar

  • Vegan Cream Cheese (Garlic Chive)

  • Toppings of your choice (Red Cabbage, Leek and Onion, Vegan Cheese)

So we kind of know-how to make these cheese sauces by now right? I’ve basically shown you several times and if you check out the Burger King inspired recipe here you can see how we make a vegan roux and then freeze it so that the texture becomes a sort of like gelatinous solid? That’s the type of cheese we need to make for the crust. It’s easy and you can add extra flavor by using vegan parmesan, herbs, cream cheese as I did here or oregano. The ingredients for this part are the white flour, sunflower oil, water or nut milk, vegan cheeses.

So the next stage is to create the bread for the pizza base and you simply sieve the bread flour, add the yeast, the sugar, the salt, and the hot water. You stir in until you can form an actual bread dough that you can roll, and the problem that I had when learning to make bread is that no one tells you what working the bread actually does. The texture completely changes the more you wack it on a table. Trying to rush through this will make it go totally wrong, and you need to use the heat of your hands to really work the yeast into a proper elastic pizza dough. The amount of water can be added bit by bit and you know what a bread dough is meant to feel like, you flour the table, you roll it out and it should not stick.

Once you have worked the dough for about five minutes and the elastic quality has started, you leave it in the bowl you were mixing in with a teatowel on top for about 35 minutes. When you get back the dough should have raised. You can use it now and roll it out to your desired size, but I would recommend repeating this for a fluffier texture bread.

You simply line a pizza tray with some oil, place the rolled dough out ad then slither off lines of the frozen cheese sauce mix, lay it around the edges and fold in. Use nut milk to really glue the edges down and then cook for about 5 minutes. Then add the toppings of your choice and it will be BANGING! I made some simple tomato sauce which you can find here.

I popped this in the oven at 180c for about 10 minutes and then checked routinely every 5 because I wasn’t sure how this would come together, I also added some soy milk on the crust to give it a golden finish as I was going and it basically took about 25 to get like this. I was nervous things would fly out so I cooked it on lower than I normally would. I think you could easily do this in 18 on 220c.

What can I say, I was soooooo obsessed with the outcome!

Let me know if you try at home!

 
Joseph Harwoodcomfort, Fast food