For the Dough:
- 3 cups all-purpose flour (360g)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tbsp sugar
- 1 1/2 tbsp olive oil
- 1 cup warm water (110-115°F or 43-46°C)
- 1/2 tsp salt
For the Vegan Cheese:
- 1/2 head cauliflower (about 375g)
- 3.5 tbsp tapioca flour
- 1 tbsp nutritional yeast
- 1-2 tsp salt (adjust to taste)
- 1/2–1 cup unsweetened, unflavored non-dairy milk
For the Pizza Sauce:
- 3/4 cup tomato sauce
- 1/4 tsp garlic powder
- 1/4 tsp dried parsley
- 1/4 tsp dried oregano
- A pinch of red pepper flakes
Instructions
1. Prepare the Dough
- Warm the water to 110-115°F (43-46°C)—just hot enough to activate the yeast.
- Dissolve the sugar and yeast in the warm water. Let it sit for 10 minutes until foamy and aromatic.
- In a large bowl, combine half the flour and salt. Gradually mix in the olive oil and activated yeast mixture.
- Add the remaining flour, mixing until a sticky dough forms.
- Knead the dough on a floured surface for about 1 minute, adding more flour if too sticky. The dough should be smooth and elastic.
- Shape the dough into a ball, place it in an oiled bowl, cover with a dish towel, and let it rise for 30 minutes or until doubled in size.
2. Make the Vegan Cheese
