I made pan pizza from scratch with yeast, for real dough! For real doe! Swipe for #nofilter food pr0n.
Dough/Crust: A combination of chickpea and all purpose flour with active dry yeast, salt and sugar kneaded in a cup of water.
Looks burnt on the outside but it's as fluffy as bahn mi when you bite into it.
Tomato sauce: boiled eight tomatoes and peeled the skin off, then blended them and added basil, thyme, rosemary and coriander to a frying pot of caramelized garlic and onion in oil. Added veg stock while it was still watery. Crumbled tofu and added that too, to thicken it, with some mushroom powder for density and a little brown sugar for sweetness.
I didn't make the cheese, but it is also from scratch. It is aged vegan cheese by an incredible and beautiful vegan artisan in Ho Chi Minh City who cultures and ages brown rice probiotic water into cashews, garlic and pepper. She aged this cheese for a month and it tastes blissfully good and strong. It isn't melted on top but I made the pizza with two layers of the cheese and the first layer melted as good as any poor cow's-puss would have!
I had some TVP I wanted to put in there to make it meaty but I forgot. Anyway... Best. Pizza. Ever. .