Vegan Tomato & Cheese Pan Pizza

Dinner, Gluten-Free, Lunch, Vegan

In making this Vegan Tomato & Cheese Pan Pizza I started with some gluten free pizza dough.   I topped it with fresh tomatoes on the vine, vegan Gouda cheese, fresh basil and a tasty tomato sauce.  This pizza could be served for lunch or for dinner.

I love to buy my fresh veggies from Whole Foods MarketWegmans and Sprouts Farmers Market.  For an awesome cast iron pan take a look at the one I have on my Shop Page here.  It’s by Chef Geoffrey Zakarian!

Vegan Tomato and Cheese Pan Pizza
The Crust:
175 ml warm water
1 1/2 Teaspoon dried yeast
1/2 Teaspoon of caster sugar
250g strong bread flour
1 Teaspoon of Himalayan salt

Pizza Topping:
3-4 Medium sized tomatoes, sliced
1/2 Cup of Vegan Gouda mozzarella cheese, or more if desired
1/3 Cup (80 ml) of tomato sauce, or as needed
3 to 4 vegan Gouda cheese slices, optional
Sprinkle of Himalayan salt
Garnish with basil, chopped

-To make the dough, mix the warm water, yeast, and sugar together in a large bowl and let sit for a few minutes. Add the flour, salt and oil and mix well with a spoon. If dough is still sticky add a tablespoon or so more of flour. Pick up dough to knead for a few seconds to make a soft dough. Cover the bowl plastic wrap then leave the dough in a warm place for 30 minutes.
-Make topping:
-Assemble the pizza: preheat the oven to 450F for the cast iron pan pizza. Top out the dough using some flour, spread it out to flatten into a oiled 9 inch cast iron pan. Be sure to spread the dough up the sides of the pan. Keep the bottom quite thick or it might not support the filling. Brush a little olive oil over the crust and add Italian seasoning.
-Spread the Gouda cheese slices over the base followed by the sauce over the entire base of pizza then add vegan Gouda mozzarella cheese. Then add tomato slices. Bake for 25 minutes or 30 if needed. Remove pizza from oven and let it rest for 5-10 minutes before slicing. Add chopped basil leaves and serve. Enjoy.

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