Tips and Tricks for Vegan Pizza

We approach the topic structurally, first the dough, then the sauce, and finally the toppings.

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 it as you like. 

Now to the tomato sauce. Some use pureed tomatoes, others use tomato paste with water, and yet others use seasoned canned tomato pieces. The holy grail, of course, is San Marzano tomatoes. If you don’t happen to have them in your garden, it's best to use whole canned San Marzano tomatoes (for example, from Mutti). The most important thing is not to use a blender, as it will destroy the seeds and make the sauce bitter. Please only handle the tomatoes by hand. For whole tomatoes, remove the stem end and crush 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 canned tomato sauce with pulp. Open it, put it in a bowl, refine, done. Just a little personal tip. Which brings us to the ingredients for the tomato sauce. Here's another little tip when buying canned tomatoes in our blog post with YouTube video. Here too, opinions vary. It's great if you take the time to produce your own tomato sauce, bottle it, and use it from the pantry when needed. For those who don’t, here are a few other ideas.