Ultimate Crispy Vegan Margherita Pizza

Instructions

1. 1

   Make the dough — get it right: mix warm water, sugar and yeast in a bowl; let proof 5 minutes until foamy. Add flour, salt and olive oil. Combine then knead 6–8 minutes until smooth and elastic (dough springs back). Form a ball.

2. 2

   First ferment: place dough in a lightly oiled bowl, cover, rest at room temperature 45–60 minutes until doubled (or refrigerate 8–24 hours for more flavor; bring to room temp before shaping).

3. 3

   While dough proofs, blitz sauce: pour tomatoes into a bowl and crush with your hands or pulse 3 times in a blender — keep it slightly textured. Stir in smashed garlic, olive oil, salt, and oregano. Taste and correct seasoning. Set aside.

4. 4

   Make cashew “mozzarella”: in a blender combine soaked cashews, water, nutritional yeast, lemon juice, salt, garlic powder and oil. Blend on high until completely smooth and slightly glossy.