• Prep Time 1h 45m
  • Cook Time 20m
  • Servings 2


  •  7 g (1 sachet) fast-acting yeast
  •  150 ml lukewarm water
  •  350 g plain flour
  •  6 g salt, plus more for seasoning
  •  4 tsp olive oil
  •  1 tin (400 g) chopped tomatoes
  •  3 cloves garlic, minced
  •  1 handful basil
  •  Pepper, to taste
  •  Vegan cheese
  •  Toppings of your choice


  • In a small bowl, combine the yeast and water. Let sit for 5 minutes.
  • In a large bowl, combine the flour, salt, olive oil, and yeast mixture.
  • Using an electric mixer with a dough hook, mix for 7 to 8 minutes, until no longer sticky, or knead for 10 to 12 minutes by hand. Stretch a small piece of dough into a thin circle and hold it up to the light – if it’s translucent, it’s ready.
  • Place the dough on a lightly floured worktop and gently form into a ball. Return to the bowl.
  • Cover with cling film and let rest for about 1 hour, until doubled in size.
  • Combine the chopped tomatoes, minced garlic, basil, salt, and pepper in a heavy-bottomed saucepan over a medium heat. Stir and bring to a boil then reduce the heat and simmer for 10 minutes.
  • Pour into a blender and blend until smooth, if desired.
  • Preheat the oven to the highest temperature. (For a crispy base, leave the tray in the oven to warm.)
  • Place the dough on a floured surface. Cut in half to make 2 pizzas.
  • Shape each piece into a ball using your hands, then roll out into a flat, round pizza shape.
  • Ladle the sauce onto the dough then sprinkle with vegan cheese and your choice of toppings.
  • Place in the oven and reduce the temperature to 180°C. Cook for 8 to 10 minutes, until the base is golden and crispy.
  • Remove from the oven and serve immediately.

Recipe Adapted From The Rose & Bean