We are a pizza loving family for years. Our family nights consist of movies, video games and lots of PIZZAS! Homemade pizza is a must-have in my repertoire. It’s something i always enjoy making.
Homemade pizza has always been a favourite in our home. We never buy a pre-made dough and sauce. We stopped buying a takeaway pizza since i had learned how to make my own pizza at home. Why make my own instead of buying it? Because it’s healthier and yummier! Because I have total control over the ingredients i use in my pizzas.
Also, making pizza is actually fun! My boy loves making pizza. Most of the time I simply make the dough and sauce, and he will build his own pizza.
Let’s start with the pizza base, the dough.
This is the best recipe for all types of pizza! Once you started making your own pizza dough, you’ll never go back to the pre-made. I’ve made this recipe dozens and dozens of times, for many years. This is the best pizza crust you will have at home, I promise!
The dough is so easy to handle. It turns out perfectly every time. The crust is so crispy on the outside and tender inside.
For the sauce. I came up with this easy homemade tomato sauce years ago and I’ve been making it ever since for my pizzas. It’s so easy, so delicious, so quick to whip up that you can prep it while your pizza dough is rising.
So you have the soft yet crisp pizza base to slather in the homemade tomato sauce. Now, pile on your toppings.
In this recipe i’m using jackfruit confit from Nature’s Charm. The best part, this jackfruit confit is prepped and well seasoned. It marinated in olive oil with french herbs; rosemary, garlic, bay leaves. Simply pour jackfruit and oil in a pan and pan fry at medium heat until crispy and golden brown. It’s so flavourful, so delicious and so crispy.
Homemade vegan pizza
Crispy and tender homemade pizza crust with homemade tomato sauce and pan-fried jackfruits. I’ve made this recipe dozens and dozens of times, for many years. It’s the best pizza crust you will have at home, I promise!
- 1 can tomato sauce
- 1/2 tbsp olive oil
- 2 garlic, minced
- 1/2 tbsp Italian seasoning
- Salt and pepper to taste
- 2 cups all purpose flour or gluten-free flour
- 3/4 cup warm water
- 1 tsp raw cane sugar
- 1 tbsp olive oil
- 1 envelope active dry yeast
Pinch of salt
Heat a saucepan on medium low heat. Add all ingredients and cook over medium high heat until mixture boils. Reduce heat to low and simmer 10 minutes.
Mix water with the cane sugar, yeast, oil in a measuring cup and whisk until combined. Let sit for 2 minuets.
In a large mixing bowl combine the salt and flour and make a well in the centre. Pour the yeast mixture into the centre of mixing bowl and using a wooden spoon mix together to form a rough dough.
Turn the dough out on lightly floured work surface and knead for 10 minutes or until the dough becomes smooth and elastic. (If you’re using a stand mixer, fitted with a dough attachment, mix together the flour, salt, and pour in yeast mixture. With the speed on medium, mix until everything is combined. Reduce the speed to low and mix for 10 minutes until dough becomes smooth and elastic.
Oil a large bowl with olive oil and place dough into the bowl and cover with plastic wrap. Leave the bowl in a warm place to rise for 50 minutes or until it has doubled in size. Microwave or an oven (oven turned off) works the best.
Preheat oven to 250 celsius. Place the large baking sheet in the oven.
Punch down the risen dough, Sprinkle the work surface with a little flour and roll out dough to 10 inch circle (I prefer thicker crust but if you prefer a thin crust, just roll out the dough as thin as possible). Then brush the pizza base with olive oil.
Place rolled out pizza base on the hot large baking sheet and bake for 5 minuets. Remove baking sheet from the oven and spoon the tomato sauce and spread on your pizza crust, add the toppings and back to the oven bake for another 15 minuets or until crust is golden brown. And enjoy straight away.