I've been making this style of pizza for about 4 or so years. The dough is the VWAV recipe. I'm super lazy and make it in my KitchenAid stand mixer. Damn that thing saves me time!
The secret ingredient to our pizza is Notzarella. In our opinion this is the best vegan melting cheeze on the market. And it's an Australian product! I normally get two pizzas out of a block (I grate it all at once and freeze the second half - the dough recipe makes two pizza bases too, so I get to be lazy the second time around). And in the last few weeks (or so) the block size is up to 300g, so it's even more cheeze!
The other toppings are (all purchased from Green Edge) are: Redwood Cheatin' Pepperoni Style Slices (half the pack), Lamyong Vegetarian Salted Crispy Chicken, and Lamyong Vegetarian Soy Sausages. I use pizza sauce from the supermarket and add Smoky BBQ Sauce.
I get the best results with the dough when I cook it on a pizza stone. I preheat the pizza stone in the oven for 25 mins as high as my oven will go. Once the pizza goes in, I turn the temperature down to about 200C. The Notzarella usually takes about 25 mins to melt at this temperature, but it may depend on your oven. You can always finish it under the grill (if you have one!).
|Before it went into the oven|