You may wonder what Vegmezan is. If you click this link and then this one, you will understand that I wanted to come up with a savoury recipe from the vegan goodies wholeheartedly made by NoMoMoo*!

Well, Vegmezan is a cashew parmesan.

I used white spelt (whole spelt is trickier to use for bakes; with white spelt, you’ll get a fluffier dough) because I felt they’d complement each other!

Which were all the ingredients?

Well, I used—

250g white spelt flour

5g yeast

3g sea salt

1 tbsp of olive oil

160ml water

+olive oil

+white spelt flour

+(optional) 4-5 tbsp of tomato juice

+1 large tomato

+1 pc Vegmezan

My method?

Add the first 5 ingredients into a bowl in the specified order. Start kneading. When the dough feels compact and not sticky, let it sit for 1 hour.

Brush olive oil on a pizza baking pan, flour it, and spread the dough.

If you wish, pour homemade tomato juice (with basil) onto the dough; it is optional.

Place the tomato slices onto the pizza dough, then bake for 10 minutes at 220°C.

Sprinkle Vegmezan over the pizza after removing it from the oven.

My Dad was visiting; he was thrilled. He confessed that he didn’t even notice that the pizza was vegan.

*I’ll return in October with new vegan recipes that include other NoMoMoo goodies. Until then, already-tested but unpublished recipes will keep you company, along with the new recipes discovered throughout the detox that we’re undergoing again.

For 3 large pizzas, you will need:

420g flour

250ml water

1g fresh yeast

10g salt

+olive oil

+semolina

+tomato purée

+3 mozzarella balls

+fresh basil

To start, mix the water and 220g of flour for 2 minutes. Let the mixture sit for 30 minutes, at room temperature. This will be the base of our pizza.

Half an hour later, add the yeast and knead well, by slowly adding the remaining flour. When the flour is absorbed (in order not to deactivate the yeast), add the salt. Continue to knead. When the dough feels elastic and fine, place it in a plastic film and let it sit for 2 hours at room temperature.

When the dough rises, take it out on a mat and then divide it into three equal pieces. Like shown in the picture, roll the dough, stick its ends and cover with the dough edges. You will get three dough balls. Place them in the fridge, in bowls with lids. This way, the yeast will work slowly but the taste obtained will be fantastic.

After at least 5-6 hours in the fridge, take out the dough and bake the pizza (the dough balls keep for 3 days, so there’s no need to bake all of them on the first day... and you’ll notice that the last dough ball will taste best).

Oil the pizza pan, sprinkle semolina (this makes the dough fluffier). Add olive oil onto the dough and spread the dough over the pizza pan; then, pour tomato purée on top of it and bake in the preheated oven, at 220°C, for 4 minutes and a half.

Take the pizza out, place the mozzarella slices on it and bake for 3 minutes more.

When it’s done, sprinkle fresh basil leaves over it. Let it cool for a minute and cut yourself a slice.

How does it taste? J