Pregnancy Friendly Vegan Detroit-Style Pizza
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Learn more →Ingredients
6 servings
For the dough
- 1 ½ cups warm water (about 110°f / 43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp sugar
- 3 cups bread flour
- 1 ½ tsp kosher salt
- 3 tbsp olive oil, divided
For the sauce
- 1 can (28 oz) whole peeled tomatoes
- 3 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/8 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp sugar
- ½ tsp kosher salt
- ¼ tsp black pepper
For the topping
- 2 cups vegan cheese, shredded
- ¼ cup vegan parmesan
For serving
- fresh basil leaves (optional)
- red pepper flakes (optional)
Instructions
- 1
Combine the warm water, yeast, and 1 tsp sugar in a large mixing bowl and let stand for 5 minutes, until foamy and fragrant.
- 2
Add the bread flour, kosher salt, and 2 tbsp of the olive oil to the yeast mixture. Stir with a wooden spoon or flexible spatula until a shaggy, sticky dough forms with no dry flour remaining — it will be wetter than a typical pizza dough.
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