The Best Vegan Pizza | Roccbox Recipes | Gozney

Start by whisking 300 grams of water and 3.5 grams of fresh yeast together.

Add roughly half of 500 grams of flour and whisk until it has a creamy consistency.

Add 8 grams of salt and the rest of the flour, whisk until you can knead by hand.

Knead the dough for approximately 5 to 10 minutes until it reaches a soft dough consistency and gluten is developed.

Add 30 grams of extra virgin olive oil and knead until absorbed.

If the dough is too wet, add a pinch of flour.

Let the dough set for 10 minutes covered with a towel and a bit of flour.

Shape the dough into four balls, cut in a cross, and press the external part inside.

Cover the dough balls and let them rest in the fridge overnight.

For the cashew nut mozzarella, soak 200 grams of cashew nuts overnight or boil for 10 minutes until soft.

Blend the cashew nuts with 1 cup of water until creamy.

Add 1 teaspoon of garlic powder, a pinch of salt, 1 tablespoon of nutritional yeast, 1 tablespoon of apple cider vinegar, and 1 tablespoon of tapioca starch to the blender and blend until uniform.

Transfer the mixture to a pot and stir until it thickens, about 5 to 7 minutes.

Cut the aubergine into thin slices and lay them on a baking tray with extra virgin olive oil and a sprinkle of salt.

Preheat the Rockbox oven to over 400 degrees and place the aubergine in for 3 to 4 minutes.

Flip the aubergine, brush with soy sauce, and maple syrup, and sprinkle with paprika before returning to the oven for another 3 minutes.

Stretch the prepared dough to the desired size.

Spread organic tomato sauce over the stretched dough, drizzle with extra virgin olive oil and a pinch of salt.

Add the homemade cashew nut mozzarella and eggplant bacon on top.

Bake the pizza in the oven until ready, then top with fresh pesto before serving.

Equipment Needed

Spice Level:

Dietary