Vegan Primavera Pizza with Zucchini Flower Blossoms By @bellybaobabe

2

People

45

Minutes

Medium

Difficulty

Just to know

Rising time: 1 hour

Recipe by Carol's Kitchen (IG profile @bellybaobabe)

Ingredients

Dough

2 1/4 teaspoons instant yeast

1 cup warm water (between 100°F to 120°F) (not hot - warm to touch)

2 1/2 cups all purpose flour + extra ⅓ cup while kneading

2 teaspoons granulated sugar

1 teaspoon sea salt

1 teaspoon garlic powder

2 tablespoons olive oil

Toppings (for 1 pizza)

8 Zucchini flower blossoms

6-8 tablespoons Saclà Free From Basil Pesto

6-8 Sun-dried tomato slices

Sprinkle of Vegan parmesan

Sprinkle of Oregano

Sprinkle of sea salt and black pepper

Basil leaves

Vegan Garlic White Sauce

1 cup (130g) cashews, soaked in cold water for 2 hours and drained

3 cloves garlic, peeled

2 cups (480 mL) water

1/2 tsp (3g) salt

1/4 cup (26g) nutritional yeast

2 tbsp (28 g) vegan butter

3 tbsp (30g) all purpose flour

freshly ground black pepper

Method

1 In a bowl add flour, sugar, yeast, garlic powder and salt. Whisk together.

2 Create a well in the centre of the bowl. Slowly add the warm water and olive oil to the dry ingredients, mix together until just incorporated. The dough should look shaggy.

3 Take dough out of bowl and onto a floured surface. Flour your hands and fold the dough together. Knead the dough for about 8-10 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 1/3 cup flour while flouring and kneading to make it easier to manage. You want the end dough ball to be smooth, with slight dimples.

4 Lightly grease the ball of dough with some oil and place back into the bowl in a ball. Cover bowl with a plastic wrap or a kitchen towel and let it sit for at least 1 hour in a warm area. The dough should rise and double in size. You can allow slightly your dough to rise up to three hours or up to overnight in the fridge.

5 While the dough is proving, preheat oven to 260 degrees celsius. Soak sun-dried tomato slices in warm-hot water. Once softened, pour water and drain to dry.

6 Delicately remove the stamen from the zucchini flower blossoms. Separate flower from the zucchini, then use a mandolin to slice the zucchini lengthways.

7 Once your dough is ready, punch down the dough and fold over. Divide the dough into two balls, they make two 10inch pizzas. You can make both or wrap one and place it in the fridge for up to 5 days or freeze it.

8 On your floured surface, shape your pizza dough into a circular shape to measure the size of your pizza pan. Create a crust by lifting the edges to create a sort of heightened rim.

9 Spread garlic sauce over the pizza dough. Put about 6-8 dollops of Saclà basil pesto over the sauce. Put zucchini flower and sliced zucchini next, then sun-dried tomatoes and sprinkle vegan parmesan, oregano, sea salt and black pepper.

10 Place pizza in the oven and bake for 12-17 minutes, check to ensure it isn't burning after the 12 minute mark. If you want you can broil the pizza on low for a few extra minutes afterwards just keep an eye on it to watch that it doesn't burn.

11 Remove, let cool slightly and garnish with basil leaves. Enjoy!

12 Vegan Garlic White Sauce: Add cashews, garlic, water, salt, and nutritional yeast to a blender. Blend until smooth and creamy, scraping down as necessary.

13 Heat a saucepan over medium-low heat and add butter. Let it melt then add the flour. Stir to mix and let cook for 3-4 minutes until the flour is lightly toasted and a shade darker.

14 Slowly stream in the garlic cream, whisking as you pour so it doesn't clump up. Add pepper and whisk while the cream comes to a simmer. Let simmer until thickened, about 3-5 minutes, then remove from heat.

15 Store the garlic sauce in the fridge for up to a week.