Name: Green Goddess Vegan Pizza
Prep time: 80 min
Cook time: 15 min
Total time: 95 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 350g Plain flour, plus extra for dusting; 7g fast-action dried yeast; 1 tsp caster sugar; 1 1/2 tsp salt, plus extra to season; 230ml Warm water; 3 tbsp olive oil, divided; 200g Tempeh, cut into small cubes; 1 tsp smoked paprika; 1 tbsp soy sauce; 2 ripe Avocado, peeled and stoned; 2 tbsp Lemon juice, plus zest to finish; 1 tbsp Nutritional yeast; 1 clove Garlic, crushed; 1 red pepper, thinly sliced; 1 Yellow pepper, thinly sliced; 1 small red onion, thinly sliced; 50g Baby spinach; 125g Vegan mozzarella, grated or torn; small handful Fresh basil, or coriander, to finish; Black pepper, freshly ground

Method

80 mins prep15 mins cook95 mins total

Mix the flour, yeast, sugar and salt in a large bowl. Stir in the warm water and 2 tablespoons of olive oil, then knead for 8–10 minutes until smooth. Cover and leave to rise for about 1 hour, until puffed.
Heat the oven to 230°C/210°C fan and put a heavy baking tray or pizza stone inside to heat. Toss the tempeh with 1 tablespoon olive oil, smoked paprika, soy sauce and a pinch of black pepper.
Whizz the avocado with lemon juice, nutritional yeast, garlic and a pinch of salt until smooth. Loosen with 1–2 tablespoons water if needed so it spreads easily.
Roll or stretch the dough into a rough 30cm pizza base on baking paper. Spread over a thin layer of avocado sauce, leaving a border around the edge.
Scatter over the tempeh, sliced peppers, red onion, baby spinach and vegan mozzarella. Slide onto the hot tray and bake for 12–15 minutes, until the crust is golden and crisp.
Finish with basil or coriander, a little lemon zest and a final drizzle of olive oil. Rest for 2 minutes before slicing.