Vegan Domino's Pizza Fakeaway
I present to you my copy cat Domino’s Pizza - Vegan Spicy Veg Trio, the PERFECT homemade Fakeaway. Complete with soft, squishy dough, a rich tomato sauce and an ooey, gooey, ‘cheesy’ topping with fresh veggies and a sprinkling of chilli. Mmmm, mmm!
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Serves: 4
Calories: 1265kcal
Ingredients
For the dough:
- 750 g strong white bread flour (*see note)
- 7 g yeast (dried)
- 2 tsp salt
- 2 tsp sugar
- 90 ml olive oil
- 60 ml warm water (**see note)
- 300 ml room temperature water (plus an extra 100ml as needed)
For the tomato sauce:
- 150 g tomato puree
- 12 g sugar
- 1 tsp garlic granules (or 2 cloves fresh garlic)
- 1.5 tsp dried oregano
- 1.5 tsp dried basil
- ¼ tsp black pepper
- 1 tsp dried chilli flakes
- 150 ml water
Toppings:
- 400 g vegan cheese of choice (I like to use a mix of mozzarella and cheddar)
- 1 small red onion (diced)
- 1 tomato (diced)
- 1 handful baby spinach leaves
- 2 tsp dried chilli flakes
Optional:
- 1 handful fresh basil
Instructions
To make the bases:
- To a small jug or bowl, add the 60ml warm water, yeast and sugar. Be careful not to get the sugar and salt mixed up here! Set aside for 10 minutes to go frothy.7 g yeast, 60 ml warm water, 2 tsp sugar
- Note: By letting your yeast go frothy you are testing that it is active and going to work in your recipe. If it doesn’t go frothy then don’t use it, you’ll need to try another yeast.
- To a large bowl add the flour and salt and stir until combined.750 g strong white bread flour, 2 tsp salt
- Add the olive oil and stir until roughly combined. You’ll see little globules of oil within the flour but this is fine.90 ml olive oil
- Once the yeast mix is frothy, add it to the flour mixture and stir it in.
- Add 300ml of the room temperature water and then add a little more if necessary to bring the dough together. You want it to have picked up most of the flour from the bowl, but not be too sticky to handle (you shouldn’t need to go above 400ml).300 ml room temperature water
- Lightly flour a surface and your hands and knead the dough for 7 minutes until it is smooth and elastic, kind of like the texture of bubblegum!
- Put the dough in a clean bowl, cover it and set aside in a warm place to rise (prove) for 45 minutes, when it should be roughly double in size.
- Lightly flour a smooth surface and your hands. Turn the dough out onto the surface and divide it into four roughly equally sized sections.
- To stretch the dough into the desired shape, first form it roughly into a ball with your hands. Place it on the floured surface and press it gently with your finger tips about 1cm in from the edge and work your way around in a circle so that it starts to flatten out. Turn it over and do the same on the other side.
- When it is the shape of a small pizza, pick it up and hold it by the edge with the rest of the dough hanging down towards the bench. Turn the dough a little at a time so that you go full circle, this allows gravity to do the work of stretching the dough for you.
- Place the base on a lightly floured 10” (25cm) pizza tray or a regular baking tray and do any final shaping on the tray. Try not to make your pizzas bigger than 10”, otherwise you’ll lose some of the beautiful soft squishyness!
To make the tomato sauce:
- Add all of the tomato sauce ingredients into a bowl and stir until thoroughly combined.150 g tomato puree, 12 g sugar, 1 tsp garlic granules, 1.5 tsp dried oregano, 1.5 tsp dried basil, 1/4 tsp black pepper, 1 tsp dried chilli flakes, 150 ml water
To finish the pizzas:
- Top the pizzas first with around 3 tbsp each of the tomato sauce. Spread it out gently with the back of a spoon, taking it to around 1cm from the edge.
- Share the topping ingredients out equally over the four pizzas (except the fresh basil if you are using it). Sprinkle them with 1/2 tsp of the chilli flakes per pizza, less if you don’t like it spicy.400 g vegan cheese of choice, 1 small red onion, 1 tomato, 1 handful baby spinach leaves, 2 tsp dried chilli flakes
- Set aside, uncovered, in a warm place to prove again for 20 minutes.
- During this time, preheat your oven to 210°C fan (230°C conventional / 450°F / gas mark 8).
- Place in the preheated oven and cook for around 18 minutes. Check them by lifting them carefully off of the tray, if the underneath is still very pale, put them back in for another 2-3 minutes. They are ready when the underneath is just starting to colour.
- Dish up, cut into slices and top with fresh basil if you fancy it!1 handful fresh basil
Video
Notes
* Pick flour with a high protein percentage if there is one available in your local store. If you are in the UK, Tesco do a Canadian strong white bread flour with 14% protein, which is perfect.
** The water for your yeast should be slightly warm to the touch, not hot; around 40°C.
Recipe inspired by: Sydney, Australia
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 1265kcal | Carbohydrates: 176g | Protein: 29g | Fat: 48g | Saturated Fat: 11g | Sodium: 2236mg | Fiber: 11g | Sugar: 10g | Net Carbohydrates: 165g
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