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Vegan Pizza



Pizza Dough

  • 180 ml. UFC Velvet Oat Milk unsweetened
  • 180 g. Bread Flour
  • 100 g. Cake Flour
  • 1 Tsp. Yeast
  • 1 Tbsp. Sugar
  • ¼ Tsp. Salt
  • 1 Tbsp. Rice Bran Oil

Pizza Toppings

  • 120 g. Tomato Sauce
  • 120 g. Vegan Mayonnaise
  • 1 Tbsp. Oregano Leaves
  • 100 g. Vegan Sliced Sausages
  • 120 g. Fresh Sliced Champignon Mushrooms
  • 50 g. Diced Tomatoes
  • 50 g. Diced Pineapples
  • 50 g. Diced Red Bell Peppers
  • 50 g. Diced Green Bell Peppers
  • 20 g. Sliced Pickled Black Olives


  1. Combine bread flour, cake flour, sugar, salt, yeast and mix together.
  2. Pour UFC Velvet Oat Milk and mix well until thoroughly blend. Knead dough until sticky.
  3. Add rice bran oil and knead dough until smooth.
  4. Roll the dough into a ball. Set aside and let it rise until double in size. Stretch the dough and let it rest for another 20-30 minutes. Prick the dough with a fork. Spread with tomato sauce and oregano leaves.
  5. Top with fresh sliced champignon mushrooms, diced tomatoes, diced pineapples, diced green and red bell peppers, sliced pickled black olives, sliced vegan sausages and vegan mayonnaise.
  6. Bake the pizza in the 200°C oven for 10-15 minutes, and ready to serve.
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