Vegan? I hear you say… AND low carb? Get the…out of here!
Yes believe it or not…after months of trial and error, I finally figured out a way to recreate pizza…a low carb, vegan pizza…da da da daaaaa!
(if you don’t want low carb, just use normal flour)
Look, firstly I have to say something…Vegan cheese sucks! there. Over the last year, I have tried rice cheese, nut cheese, coconut cheese, soy cheese and wheat gluten cheese, to no avail!
The trouble with Vegan cheese?
It looks like cheese..
sort of smells like cheese..
BUT, tastes like plastic..
and melts like…well, most don’t actually melt at all! and those that do generally end up looking like a teenagers face going through puberty, seeping oil all over the place.
What if there is a way to create that melted like texture to begin with, like a thick cheese sauce? and then smear it all over the top of the pizza…after all, cheese is suppose to melt anyway, so it’s all about the flavour and consistency to recreate that effect.
As for the flour, I use a flour substitute called Carbalose. Carbalose flour is a combination of enzyme enhanced wheat and wheat protein, vital wheat gluten, wheat fiber, high protein wheat flour, vegetable fiber, canola oil and salt.
Let’s Get This Pizza Party Started!
Low Carb Vegan Pizza
Pre-heat your oven…this isn’t an exact science, we just want to create a warm environment for the yeast to do it’s thang. I turn mine up to 130 degrees, keep it on for 5-10 min and then switch off.
Add flour to bowl (save tbsp for later)
Add salt and mix through flour
In a mug put 2 tsp of yeast into 1/2 cup of warm water (not to hot or it will kill the yeast)
Add the sugar to the yeast…like a fat kid with cake, yeast LOVES sugar, it gets it all excited and starts to activate
Stir thoroughly and leave for 5 minutes (you will see a froth appear on top of the yeast)
Pour yeast mixture into flour gradually…take your time and check the consistency of the dough
Mix all together
When you have a dough like texture, remove the dough from the bowl, sprinkle the tbsp of flour you saved on to a work surface and start kneading for 5-10 min
Place in a glass bowl and cover with cling film
Place into the previously heated oven (should be warm, not hot) and leave for an hour
Put the passata in a saucepan and begin to heat
Add Oregano, garlic and black pepper
Leave to simmer, stirring occasionally to make sure it doesn’t burn. We want to thicken it up by reducing the water.
Add oil and flour to new saucepan on a low heat, and stir until it forms a paste
Gradually stir in Almond milk
The sauce will start to thicken
Add paprika & mustard
Continue stirring throughout, make sure that there are no lumps
Add the yeast flakes
Stir until you have a yogurt like consistency
Put it all together
Remove the dough from the oven
(turn oven up to 180-200 degrees)
Lightly grease (1kcal spray oil) a pizza tray
Roll out dough and put your pizza base onto the tray
(sometimes I have a little dough left over and make some tiny garlic dough balls)
Add cheese sauce
Spread the cheese sauce with a back of a spoon over the top of the passata
(I used a Wheat Gluten Salami, high in protein, low fat, low carb, tastes great!)
Chuck it in the oven for 15-20 min
1,415 Kcal | 144g Protein | 87g* Carbs | 58g Fat
176 Kcal | 18g Protein | 11g* Carbs | 7g Fat
*Net carbs (actual carbs minus fiber carbs)