Everybody loves pizza, right? Or is it just me? Though most people think vegans have to miss out on this delightful food, I hope this post can prove them all wrong.

This time I will be presenting you a cheese-less pizza, but I am working hard to perfect my vegan, gradable, hard cheese cheddar recipe so stay tuned for more pizza fun. I am almost there. A few more try-outs and I will have some vegan cheddar to make this wonderful and quick dish even better.

Are you ready for the veganized version of one of the most popular, cheese and meat-filled comfort foods out there?

HOW TO MAKE A WHOLEMEAL VEGAN PIZZA FROM SCRATCH

This is my entry to the Qurator's Tasty Tuesday #85. Are you a foodie too? Definitely check out this lovely weekly steemit contest.

INGREDIENTS (MAKES 1 BIG PIZZA TO SHARE OR 2 SMALL ONES)

For the wholemeal crust

1¼ cup wholemeal flour (mine is a mix of 1:1 wholemeal flour and bread flour)
½ T sugar
½ T extra-virgin olive oil
½ tsp dried yeast
½ tsp Himalayan pink salt
½ cup water

Toppings

Homemade or store-bought marinara sauce
Mushrooms, chopped
Bell pepper, sliced
Eggplant, slices
Broccoli, small florets
Onion, sliced
Red cabbage, shredded
Dried oregano to taste

FYI: I always make big batches of marinara sauce to freeze for later. Easy yummy and it also helps me stay away from processed foods. CLICK HERE to get one of my favorite marinara sauce recipes.

ALSO: you can top the pizza with other food you like such as pineapple, arugula (add after baking), zucchini, spinach, chickpeas, etc.

DIRECTIONS

Add all pizza crust ingredients to a bowl Knead well until the dough comes together and form a ball. Let rest under a clean kitchen towel on the counter for one hour.

In the meantime, cut all toppings.

Preheat oven to 200C or 400F

Add the dough to a lightly floured baking paper and roll into a circle or rectangle. I made one big one to share.

Spread marinara sauce on top and top with your favorite foods. Sprinkle with dried oregano to taste.
Bake until veggies and crust are slightly browned.