Vegan Pan Pizza (No Oven!)

A scene at a vegan potluck I’m attending after a long while:

A cute, curly-haired young lady I just met: “Hey, so you have a blog, right?”

Me, confused, staring blankly at her: “Huhh… uh??”

“It’s called “donkey” something… no???” the girl persists, now with a tinge of uncertainty in her voice. She’s herself confused at my confusion.

“Huhh… yes, yes,” I mutter, still unable to believe my ears.

The thing is, yes, I *do* have a blog. And yes, it’s called “donkey” something. But… it’s been ages since I posted anything new there or shared a link on social media. And I have like 37 subscribers, almost all of them friends and acquaintances who I emotionally blackmailed (“threatened” would be a better word) into following me.

What are the chances someone I’m meeting for the first time—someone I’m not even connected with on social media—would know about my blog?! The fact that Arushi—that’s the girl’s name—did was a big deal! Even though I had kinda abandoned blogging at that time, she motivated me to get back to it. Thanks, dear 🙂

Today, 16 February 2019, is my blog’s 1^st birthday and this no-oven vegan pizza is dedicated to Arushi 🙂 Hope you like it!

This recipe is something that can be made by anyone with little to no cooking experience. No yeast, no special ingredients and no oven easy-peasy vegan pizza with stuff readily available in any normal Indian kitchen 🙂 Just make this simple cashew cheese and you’re ready to go!

Preparation time: 40 minutes

Yields: 2 medium pizzas

1 Indian teacup = 150 ml

Ingredients:

For the base:

• 1 3/4 cup whole wheat flour (you can use maida if preferred)
• 1 level teaspoon baking soda
• 1 teaspoon Apple cider vinegar
• A pinch of salt
• Warm water to knead the dough, as required (around 1/2 cup)

For the toppings:

• 1 ½ cup sliced mixed veggies (mushroom, capsicum, baby corn, etc.)
• 2 teaspoon oil
• Sun-dried tomatoes/olives, as required
• A pinch of salt

Other ingredients:

• 2-3 tablespoon pizza sauce (store-bought or homemade)
• 2-3 tablespoon cashew cheese spread
• Italian seasoning, to taste

Method:

1. Take the flour in a big mixing bowl. Add vinegar, salt + baking soda. Gradually add the water and knead into soft, pliable dough as you’d for rotis. Keep aside for 15 minutes.
2. In a kadhai, heat oil and sauté the mixed veggies over medium-high heat for 3-4 minutes until crisp-tender. Add salt. Keep aside.
3. Divide the dough into two equal balls. Take one and roll it out into a circular disk, like a paratha. Poke holes in it with a fork.
4. Heat a tawa and cook the pizza base over medium-high heat. Flip occasionally until it’s cooked on both sides. Repeat with the other ball of dough. Your pizza bases are ready.
5. Take one pizza base and slather pizza sauce. Spread a generous portion of cashew cheese. Sprinkle the sautéed veggies. Top with sun-dried tomatoes/olives. Sprinkle lots of Italian seasoning.
6. Heat a tawa and spread a little oil. Place one prepared pizza base. Cover and cook over medium heat for 2-3 minutes until the bottom is slightly golden and crispy. Repeat with the other base. Serve hot!