No-knead, fool-proof pan pizza topped with daikon radish “pepperoni,” home-made vegan mozzarella, and a simple yet delicious tomato sauce. This Vegan Pepperoni Pan Pizza is so good and such a crowd-pleaser!
Vegan Pepperoni Pan Pizza [Vegan]
Serves
1
Cooking Time
30
Ingredients
For the Daikon radish “Pepperoni”:
- 3.5 ounces fresh daikon, peeled and thinly sliced into rounds
- 1 teaspoon fine sea salt, for removing moisture
For the Daikon radish Marinade:
- 1.5 tablespoons soy sauce
- 1 tablespoon room temperature water
- 1.5 tablespoon gochujang
- 1 pinch smoked paprika
- 1 pinch white pepper
- 1 tablespoon maple syrup (or honey)
For the Pizza Dough:
- 2 cups flour
- 1 teaspoon active dry yeast
- 1.5 teaspoons kosher salt
- 0.7 cups room temperature water
- 2 tablespoons olive oil
For the Tomato Sauce:
- 3 tablespoons tomato paste, I used Hunt’s tomato paste
- 1/4 yellow onion, roughly chopped
- 3 cloves garlic
- 3/4 cup room temperature water
- 1 pinch fine sea salt
- 1 pinch Italian seasoning, or a combination of dried oregano & basil
- 1 pinch gochugaru, or other red pepper powder
For the Vegan Mozzarella:
- 1/4 cup cashews, soaked
- 1.5 cup room temperature water
- 2 tablespoons tapioca starch
- 2 teaspoons agar agar (powder)
- 1 teaspoon lemon juice or apple cider vinegar
- 1 teaspoon light brown miso or white miso
- 1 teaspoon fine sea salt
- 1 tablespoon nutritional yeast (optional)
- 1/8 teaspoon turmeric (optional)
- 2 tablespoons chickpea brine, or aquafaba
- 2 tablespoons vegetable oil
- 1 pinch white pepper
- 1 pinch smoked paprika or cayenne pepper
Preparation
For the Daikon Radish “Pepperoni.”:
- Start by peeling the radish and cutting it into very evenly thin, round disks. Use a Mandoline if you have one.
- The thinner you cut them, the crispier they will get.
- Lay all the daikon radish pieces on your work surface and lightly salt them.
- Let stand for 15 minutes so that the salt will draw out its moisture. After 15 minutes, use a paper towel to wipe off all the excess salt and moisture.
- Place them into a bowl along with all the Daikon radish marinade ingredients. Give it a good mix and let the radish slices marinate for at least an hour, or even overnight.
- Preheat the oven to 350°F. Place the radish slices onto a parchment-lined baking tray and drizzle them with a little bit of vegetable oil.
- Once the oven is pre-heated, bake them for around 10-12 minutes. Keep an eye on them because they easily burn (trust me, I’ve made a batch of completely black pepperoni before).
- Flip them around halfway (5-6 minutes). At the end of the baking, they should be dried up and slightly crisp.
- Alternatively, you can shallow-fry the radish slices as well (which is easier in my opinion, but a bit more oily/less healthy). Simply fry them in a shallow pan with a generous amount of oil until they crisp up.
For the Pizza Dough:
- In a bowl, combine flour, yeast, and salt. Add water and keep mixing until a dough just comes together.
- Oil another bowl with the olive oil and place the dough inside.
- Cover the dough with plastic wrap and let it rest at room temperature for 20-24 hours (Pan-Pizza Dough adapted from Binging with Babish).
- Once 20-24 hours have passed (the dough should have risen significantly), remove the dough from the bowl.
- Place the dough into a cast iron pan (preferred) or a non-stick pan and stretch it out to fill the whole pan.
- Cover it with plastic wrap and let it rise for another 30 minutes to 1 hour.
For the Vegan Mozzarella:
- Make sure the cashews have been softened by either 1) boiling in water for at least 10 minutes 2) soaked in room temperature water for at least 4 hours.
- In a food processor, blend together all the vegan mozzarella ingredients until smooth.
- Pour the cheese mixture out into a pot and slowly bring it to a boil while stirring. Once the cheese mixture starts to buble, remove it from the heat and pour it into a glass jar. Let it cool completely in the fridge to set.
For the Tomato Sauce:
- Add all the tomato sauce ingredients into a food processor and blend until smooth. Set aside.
To Assemble:
- Pre-heat the oven at maximum temperature (mine was 230 degrees C or 450 F) with a pizza stone inside (optional, but will halve the baking time).
- Spread the tomato sauce evenly on the dough, and scoop dollops of the mozzarella cheese onto the pizza.
- Once the oven is pre-heated, place the entire pan into the oven to bake. This should take around 15-30 minutes, depending on the oven, the pan, whether or not you have a pizza stone, etc (optional: Towards the end of the cooking, I like to move the pizza onto the top wrack and turn on the broiler to get browning on the cheese).
- When the pizza is done, finish it with a few fresh basil leaves and a sprinkle of flakey sea salt.
-
All Vegan Cheese
-
Cashew
-
Nutritional Yeast / Nooch
-
Radish
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