1 cup chopped tomatoes
2 tablespoons tomato puree
3 teaspoons dried Italian herbs
2 teaspoons dried basil
salt and pepper, to taste Mozzarella cheese sauce:
1/2 cup water
2 tablespoons lemon juice
2 tablespoons oatmeal
1 tablespoon tahini
3 tablespoons nutritional yeast
2 1/2 teaspoons corn flour
1/2 small onion, finely chopped
salt, to taste Pizza:
2 ready-made pizza bases (10" diameter/ dinner plate sized)
mozzarella cheese sauce, optional
1/2 red onion, chopped into rings
1 cup mushrooms, sliced
20 black olives
4 teaspoons capers
1. Blend all tomato sauce ingredients together. Put in a nonstick pan, and heat until bubbling. Simmer on a very low heat until ready to use, stirring occasionally (best to leave it for at least 20 minutes). The aim is to reduce the sauce until its thick enough to spread without dripping over the sides of the pizza base.
2. While the tomato sauce is bubbling, put all the mozzarella sauce ingredients in a blender and whizz them together. Leave to stand until ready to use (it seems to get better with standing).
3. Preheat oven to 350 degrees F. When the tomato sauce is done, spread half on each pizza base, using the back of a wooden spoon to smear it right to the edges. Then pour half the mozzarella onto each base, starting in the middle and spiraling outwards.
4. Arrange half the toppings on each pizza. Bake for 10-15 minutes on top shelf of oven. The pizza is done when the mushrooms start to dry out; the topping doesn't really go brown.
This isn't as fiddly as it sounds (there are lots of gaps where you can leave things and go off and do something else for ten minutes), and does provide a vegan pizza that has that elusive juicy feel to it. The mozzarella doesn't taste much like cheese, but it's nice if you like the taste of nutritional yeast.
With thanks to the Uncheese Cookbook for the basis of the mozzarella bit.