Vegan Pepperoni Pan Pizza [Vegan]

Pan-seared to perfection, this innovative no-knead pizza boasts an unconventional yet captivating combination of crispy, fermented daikon “pepperoni” slices, creamy homemade vegan mozzarella shreds, and a rich, tangy tomato sauce that will redefine your expectations of plant-based pizza. This vegan pepperoni pan pizza is incredibly delicious and a surefire hit with any gathering.

Contents

Vegan Pepperoni Pan Pizza [Vegan]Crust of Your Choice Pizza Sauce Mushroom-based Vegan Pepperoni Slices (homemade or store-bought) 1 cup sliced mushrooms (such as cremini, shiitake, or a combination) 2 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon smoked paprika 1/4 teaspoon dried oregano Salt and pepper to taste Crafting the Perfect Vegan Pepperoni Pan Pizza: A Step-by-Step Guide Vegan Pepperoni Pan Pizza [Vegan]

Vegan Pepperoni Pan Pizza [Vegan]

Crust of Your Choice
Pizza Sauce
Mushroom-based Vegan Pepperoni Slices (homemade or store-bought)
1 cup sliced mushrooms (such as cremini, shiitake, or a combination)
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
Salt and pepper to taste

Three to four ounces of crisp, fresh daikon, peeled and carefully sliced into delicate rounds that will add a pop of color and crunch to any dish.
1/4 teaspoon kosher salt; to absorb excess humidity

1.5 tablespoons soy sauce
1 tablespoon room temperature water
1.5 tablespoon gochujang
1 pinch smoked paprika
1 pinch white pepper
1-2 teaspoons maple syrup (or to taste), depending on personal preference

2 cups flour
1 teaspoon active dry yeast
1.5 teaspoons kosher salt
0.7 cups room temperature water
2 tablespoons olive oil

Three tablespoons of richly concentrated tomato paste, specifically Hunt’s renowned brand.
1/4 yellow onion, roughly chopped
3 cloves garlic
3/4 cup room temperature water
1 pinch fine sea salt
1 pinch Italian seasoning, or a combination of dried oregano & basil
1/4 teaspoon gochugaru, or other red pepper powder

1/4 cup cashews, soaked
1.5 cup room temperature water
2 tablespoons tapioca starch
2 teaspoons agar agar (powder)
1 teaspoon freshly squeezed lemon juice or 1 teaspoon apple cider vinegar
1 tablespoon mild-tasting miso paste (light or white)
1 teaspoon fine sea salt
1 tablespoon nutritional yeast (optional)
1/8 teaspoon turmeric (optional)
Two to three teaspoons aquafaba
2 tablespoons vegetable oil
1 pinch white pepper
1/4 to 1/2 teaspoon smoked paprika or cayenne pepper

Crafting the Perfect Vegan Pepperoni Pan Pizza: A Step-by-Step Guide

Begin by delicately peeling the radish and slicing it into uniform, thin, circular slivers. Utilize your mandoline for effortless slicing, if you happen to possess this versatile kitchen tool.
The more thinly you slice them, the crisper they’ll ultimately become.
Gently spread the daikon radish slices across your work area and sprinkle a pinch of salt evenly over their surface.
Allow the salt to sit undisturbed for at least 15 minutes, enabling it to effectively absorb and extract excess moisture from its surface. Following the initial application, wait for 15 minutes before gently wiping away any residual salt and dampness with a paper towel.
Combine the sliced shiitake mushrooms and Daikon radish marinade in a bowl. Permitting the radish slices to marinate for a minimum of one hour, or even extending the process into an overnight period, will yield optimal results.
Preheat the oven to 350°F. On a parchment-lined baking tray, arrange thin slices of radish in a single layer, then lightly drizzle with vegetable oil to prevent sticking.
Once the oven has been preheated, bake the items for approximately 10 to 12 minutes. Be vigilant when cooking with pepperoni, as it has a tendency to quickly become overcooked and charred – I’ve even ruined a batch myself, leaving it a deep, inky black.
What a thrilling ride! Flip them around halfway, you say? Well, in that case, let’s turn things upside down and give ourselves a run for our money. We’re talking 2.5 minutes of pure chaos, people! By the conclusion of the baking process, the desired outcome is that the items in question will have transformed into a state characterized by dryness and a subtle crispness.
Alternatively, you can quickly pan-fry the thinly sliced radishes for a crispy exterior and a tender interior, a method that yields a delicious outcome with minimal added oil. Pan-fry the vegetables in a shallow layer of oil, liberally coating them for maximum crispiness.

Combining flour, yeast, and salt in a bowl. Combine the dry ingredients with a slow stream of water, stirring continuously, until the mixture forms a cohesive dough that is just holding its shape.
Coat a separate bowl with olive oil and gently place the dough within.
Wrap the dough in plastic film and permit it to relax at a comfortable ambient temperature for a period of twenty-four hours, as per the Pan-Pizza Dough recipe adapted from Binging with Babish.
After a period of 20-24 hours has elapsed, and the dough has undergone considerable rising, carefully lift it out of the bowl.
Position the dough within a well-seasoned cast-iron skillet or a high-quality non-stick pan, gently stretching it to conform to the shape of the vessel and fill its entirety.
Wrap the dough in plastic wrap and permit it to rest for a further 30 minutes to an hour, allowing the yeast to continue fermenting.

To ensure optimal results, confirm that the cashews have undergone sufficient softening via one of two methods: either boiling them in water for a minimum duration of 10 minutes or allowing them to soak in room temperature water for at least four hours.
Combine all the ingredients for the vegan mozzarella in a food processor and process until the mixture is silky and uniform.
As the cheese mixture simmers, carefully stir it to ensure a smooth consistency, gradually bringing it to a rolling boil. As soon as the cheese mixture begins to bubble vigorously, swiftly remove it from the heat source and transfer the contents to a clean, sterilized glass jar. Allow the mixture to chill thoroughly in the refrigerator until fully set.

Combine all the tomato sauce ingredients in a food processor, blending until the mixture is velvety-smooth in consistency. Set aside.

Preheat your oven to its highest temperature setting – mine reached 230°C (or 450°F) – and place a pizza stone inside (a useful addition that can cut baking time in half).
Assemble the pizza by spreading the tomato sauce uniformly across the dough, followed by dollops of melted mozzarella cheese strategically placed throughout.
Once the oven has reached the desired temperature, carefully transfer the entire pan to the preheated baking compartment to ensure uniform cooking. This should take approximately 15-30 minutes, depending on your oven’s temperature, the pan’s material and thickness, and whether you’re using a pizza stone. For an added crispy finish, consider transferring the pizza to the top rack and broiling for a few minutes when it’s almost cooked, allowing the cheese to brown to perfection.
When the pizza emerges from the oven, garnish it with a few fragrant basil leaves and a pinch of crispy sea salt.