4 vegan pizza recipes: margherita, pesto & sundried tomato, sausage and buffalo chicken

for my toppings I used Field Roast Italian sausage, Gardein Crispy Tenders & Miyoko's Organic Vegan Mozzarella

P I Z Z A

D O U G H :
2 C. W A R M H 2 O
1 TSP. S U G A R
1 TSP. A C T I V E Y E A S T
7 C. F L O U R
D A S H O F S A L T
6 TBSP. O L I V E O I L
add sugar and yeast to warm watermix & set asideusing a large bowl, add flour, salt & olive oiladd sugar/yeast water & mix with paddle or handsset a timer for 10 min and knead the doughwhen time is finished, roll dough into ball, use a large bowl & throw some olive oil around to place dough ball insidecover with Saran Wrap & place in fridge for 1- 24 hours (best results)then remove risen dough from the bowl and onto a floured counterknead for a min or so into a ball, then cut the dough into 4 quarterscover with towel for 1 hour

P I Z Z A S A U C E:
1 15 OZ. P E E L E D M A R Z A N O T O M A T O E S
1 6 OZ. T O M A T O P A S T E
2 TBSP. I T A L I A N H E R B S
1/2 TSP. G A R L I C P O W D E R
D A S H O F S A L T
add all ingredients into a bowl & blend

P E S T O:
400g B A S I L
4 TBSP. O L I V E O I L
J U I C E O F 1 L E M O N
D A S H O F S A L T
1 M I N C E D G A R L I C C L O V E
3 TBSP. H 2 O
4 TBSP. N. Y E A S T
add all ingredients to blender if sauce is too thick add a bit more water

:
preheat oven at the highest temp.(optional: add cornmeal on the pizza tray before placing dough on top/ brush olive oil & Italian herbs over pizza crust)place 2 pizza’s in the oven at a time for 10 min or until the crust is golden