Tips for vegan pizza


We love pizza, preferably the classic Italian recipes. But we've also put together a few tips for vegan pizza. Watch this!

Tips and tricks for vegan pizza

We approach the topic in a structured way, first the dough, then the sauce and then the topping. The classic original Italian dough is already vegan. For Neapolitan pizza, only four ingredients are allowed in the dough: flour, water, yeast and salt. Other recipes add olive oil or sugar. You can do this however you like.  
Now for the tomato sauce. Some use strained tomatoes, others tomato paste with water and still others seasoned tomato pieces from a can. The holy grail is, of course, San Marzano tomatoes. If you don't happen to have them in the garden, it's best to use canned whole San Marzano tomatoes (from Mum's, for example). The most important thing is not to process them with a blender, because then the seeds are destroyed and the sauce becomes bitter. Only process the tomatoes by hand. Remove the stalk from whole tomatoes and squeeze them by hand. The ideal pizza tomato sauce for me is a can of Polpa from Mutti (not San Marzano tomatoes, but very good tomato quality), which is tomato sauce with pulp in the can. Open it, put it in the bowl, refine it, done. Just a little personal tip. Which brings us to the ingredients for the tomato sauce. Here's a little tip on buying canned tomatoes in our blog post with YouTube video. Here, too, opinions differ. Of course, it's great if you do the work and make your own tomato sauce, bottle it and take it from the store shelf when you need it. For those who don't do that, here are a few other ideas. 

Recipe for tomato sauce: 

  • 1-2 cans of tomatoes of choice (San Marzano, Polpa or others)
  • a good glug of olive oil
  • Several leaves of basil (see also our blog post the basil trick
Now it's the turn of the topping. Vegetables are a good choice here, of course. There are no limits to your imagination. From classic variations such as Mediterranean varieties like peppers, courgettes, aubergine and tomatoes to winter vegetable pizzas with cabbage, beetroot or pumpkin and even experimental variations. The most important thing is that the topping is tasty and moist, as cheese is missing. 

Tips for toppings 

  • A quick alternative are numerous vegan cheese preparations. Perhaps you already have a favourite that you can use. It doesn't always have to be mozzarella. Many other cheeses add a great flavour to the pizza. You're sure to find a vegan alternative.
  • And if you don't want to use cheese at all, soak the vegetables in olive oil before topping and season with herbs to taste.
  • Grilling vegetables before topping them gives them a great aroma.
  • Pickled vegetables such as dried tomatoes, pepperoni or olives and capers also add flavour to the pizza.
  • Try a few dabs of pesto on your toppings or flavoured oils with chilli or herbs drizzled over your toppings after baking. 
Also check out our blog post How to create a wow on your pizza. Here you'll find ideas for delicious toppings to add after baking. Do you have any other tips that have worked for you? Then share them with us here in the comments. 

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Fontana Maestro The Maestro - the powerful family oven. The novelty 2022 from the house Fontana Forni. The Maestro is a compact all-rounder. He is mobile on balcony or terrace with and without undercarriage. With him we conjure up pizza, meat, vegetables and everything your heart desires. Its perfect finish Made in Italy guarantees high temperatures and full flexibility.  And as the icing on the cake, the Fontana Maestro was awarded the Red Dot Design Award 2022. The jury's statement: "The Maestro outdoor pizza oven owes its high level of user comfort to its well thought-out functionality. In addition, the elegant design language is inspiring." (Source: www.red-dot.org) And that makes the Maestro a small and fine family oven: The perfect curvature of the vault, which facilitates air circulation. uniform air movements guarantee even cooking. The fact that Fontana Forni is the only company that positions the gas burner on the bottom (and not on the side) to obtain a well distributed heat in even less time. The smoke evacuation circuit, which ensures that the heat stays inside the cooking chamber even longer, for lower gas consumption. These and many other innovations are the result of Italian tradition and high engineering. Immediately ready for use upon delivery The stove is delivered already assembled by the skilled hands of our craftsmen. Incl. set for gas connection (pressure reducer, hose and connection). The fireclay plates are loose but secure in the base, as with all high-quality stoves. The Maestro is thus immediately upon delivery Ready for PIZZA !!! To bake a perfect pizza, to roast meat and fish, to bake crispy and juicy bread, has never been so easy and TRANSPORTABLE! Maestro is the new portable and fully assembled gas pizza oven from Fontana: ready to use in a few seconds and in a few moments the best pizzas are baked. Usable cooking surface of 60x40 cm, for performances equivalent to those of a professional oven. Best materials for best cooking and baking results Made of painted steel and stainless steel, it is equipped with a chimney and a rainproof cap, a steel door with an anti-fire handle and an analog thermometer. Inside, a thick steel flame beater provides better heat distribution and protects the steel vault from any heat stress. The high performance of the Maestro 60 is also ensured by the highly insulating material that insulates the hood, allowing high temperatures to be reached in less time with lower fuel consumption. The Maestro 40 - the smallest of the family The smallest of the family, but with the largest cooking surface on the market in its category: 40x40cm. Made of painted steel and stainless steel, it is equipped with a chimney and rain hood, steel door with anti-fire handle and analog thermometer. Inside, a thick steel flame beater ensures better heat distribution and protects the steel vault from any heat stress. The high performance of the Maestro 40 is also ensured by the highly insulating material that insulates the hood, allowing high temperatures to be reached in less time with lower fuel consumption.The igniter of the gas burner has a replaceable battery located at the front left of the bottom of the stove, which can be easily replaced by the user. 
Pizzakurs Basic mit Hendrik
Online-Pizzakurs Basic mit HendrikSie möchten mal so richtig Pizza backen? Vom Mehl über die Hefe zum fertigen Teig. Erfahren Sie alles über die Zutaten, die optimale Zubereitung und die Warenkunde. Und erhalten Sie viele Profi-Tipps beispielweise, wie die Pizzaioli den Pizzateig immer nahezu rund bekommen und das ohne Nudelholz, einfach so. Verschiedene Knettechniken und Teigarten werden ebenso besprochen. Liebhaber von Vollkornteigen erhalten Tipps für die Zubereitung mit Vollkornmehl.   Hendrik Kleinwächter ist leidenschaftlicher Bäcker und hat einige Monate in Neapel über die Schultern erfahrener Pizzaiolo blicken dürfen. Seine Leidenschaft hat er professionalisiert und ist mit seinem Youtube-Kanal The Bread Code in Sachen Brot backen sehr erfolgreich. Für uns macht er ebenfalls einen Brot und Brötchenkurs, den wir sehr empfehlen können. Hendrik ist immer offen für Fragen und beantwortet sie gerne während des Kurses. Freuen Sie sich auf einen kurzweiligen informativen Live-Kurs Online. Besorgen Sie sich die Zutaten von unserer Zutatenliste und machen Sie live mit. Stellen Sie den Teig zusammen mit Hendrik her, fragen Sie live in die Runde und schauen Sie sich Tipps und Tricks ab. Teilnehmer: Der Live-Pizzakurs dauert ca. 4 Stunden. Es können bis zu 20 Personen teilnehmen. Vor dem Bildschirm zu Hause dürfen natürlich Partner oder Kinder dabei sein. Schließlich ist Pizzabacken Familiensache. Die Zutatenliste bzw. Rezepte können Sie sich in Kürze hier herunterladen.Produktpakete: Melden Sie sich bis zum Montag der Kurswoche an und erhalten Sie rechtzeitig zum Kurs eines unserer Produktpakete mit einer Auswahl der benötigten Zutaten (Mehl, Tomatensoße, Gewürz). Versand nur innerhalb Deutschlands und nach Österreich möglich. Dauer: 4 Stunden Preis: 79 € inkl. MwSt  Location: Online (den Link erhalten Sie nach der Buchung)  Was noch wichtig ist: Die Zutatenliste bzw. Rezepte können Sie sich auf dieser Seite downloaden.
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Innovation with beautiful details, the stone oven Valoriani Indirect. With its indirect heating of the baking surface, the oven Valoriani Indirect seeks its peers. The patented process allows particularly gentle and even baking due to radiant heat. The fire in the combustion chamber heats the firebrick stones of the baking surface and is fed from behind, where it surrounds the entire baking chamber. The heating time to 300 degrees takes about 30 minutes. Two pizzas can be baked at the same time in a few minutes. The exhaust gases are led forward to the controllable flue. The advantages of the innovative technology: The entire baking surface can be used and it can be baked continuously. The Valoriani Indirect can be placed both indoors and outdoors. Installation inside and outside: Inside, the Valoriani Indirect can be integrated into the elements of a kitchen as a supplement to the stove and mounted next to the fireplace or in the party room. Outside, he finds his place next to the barbecue, on the terrace or in the garden. But then it must be protected from the weather. As a mounting kit or pre-assembled: The Valoriani Indirect is equipped with thermometer, ash box, smoke connection and hardwood handles. Ideal is a 3-layer insulation with ceramic fiber of about 8 cm, to ensure a slow cooling and a long life. After that, it can be plastered or walled up. It is important that no moisture can get into the insulation. Take a look at our sample pictures. The kit Valoriani Indirect is a special fire concrete, which is poured into molds. Schamottseteine ​​and clay granules provide excellent thermal conductivity and insulation. The stove is reworked by hand during assembly. Please keep in mind that certain dimensional tolerances +/- 5mm and small irregularities are normal. Alternatively, the model is also available as an already assembled model including ceramic fiber insulation, metallic cladding and bottom plate in Toscanarot. Ideal for your private party The model is perfectly adequate even for larger families and small celebrations. With a baking time of 3 - 4 minutes per pizza depending on temperature, surface and firing, all guests can be satisfied.For bread baking and the lower firing chamber swept in the second baking process and used for baking. The oven keeps the heat long enough to have twice the capacity at the end of the pizza steak . The details for private use: Important for customers is the compact size of the model: After cladding and insulation, they receive external dimensions of 70-80 cm and a depth of 80 cm.The flue gas duct through the baking chamber provides the traditional taste. The baking chamber is less contaminated with soot particles or ash in relation to a directly mounted model. The compact dimensions of the Valoriani Indirekt make it ideal for terraces, balconies or even small gardens.You can bake your pizza directly on the firebrick and alternatively on metal sheets, it is important to get a feel for the oven.The floor temperatures are always slightly higher than in dome furnaces, this should be considered in order to achieve the best results for its taste . If the soil temperature is too high, we recommend placing the embers in the back of the glow chamber about 20 minutes before the pizza stump .Also delicious is the cooking and cooking of vegetables, pasta or meat in this wood oven. This is possible in commercial casserole dishes at any time and they get crispy and juicy dishes. We wish you a good appetite! A small baking instructions model "Valoriani Indirect ": Ideal is to heat the oven at least 1 to 1.5 hours to about 280-300 degrees. If they want to bake directly on the pizza stone made of fireclay, ideally after firing up the embers should be pushed back to the last third, so that the floor temperature is not too hot. If they bake on trays, this is not necessary, as these somewhat reduce the temperature emanating from the pizza stone. You should add one or two small pieces of wood every 15-20 minutes so that the pizza oven settles at a minimum of 250 degrees. Once the pizza is inserted, the oven should be closed again to keep the heat in the oven. Thin pizzas and not too many toppings are ideal. Then you achieve a delicious and crispy pizza directly on the bottom in about 3-5 minutes of baking. If they want to bake bread in the second round, remove the embers completely and leave the oven open for 10 minutes so that some heat escapes. Then put the bread in and close the oven for 30-40 minutes. Closing the smoke control is also ideal.  
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