Using bake at home baguettes makes for a simple but tasty take on a standard pizza recipe. Customise each one with what ever veggies and mock meats you like. Many vegan cheeses, at least here in the UK, are better melted. If you tried a cheese you didn’t like, try it melted and it’ll likely be a whole different taste.
If you want to use shop bought pizza sauce, skip down to the assembly part of this post
For the pizza sauce you’ll need;
- One 400g/14oz tin of tomatoes
- Two tablespoons of tomato puree
- One clove of garlic, chopped
- Three tablespoons of dairy free margarine
- One teaspoon of dried basil
- One teaspoon of dried oregano
- Salt and black pepper to taste
- Heat one tablespoon of dairy free margarine in a small saucepan over a medium heat. Add the tomato puree and garlic and cook for three or four minutes.
- Next, add the chopped tomatoes and bring to a gentle simmer. Continue cooking for ten minutes, or until the mixture has reduced by about a third.
- Remove from the heat and blend with an immersion blender until smooth.
- Return to the heat, but reduce to medium low. Add the remaining dairy free margarine, herbs and season with salt and pepper.
- Continue cooking for a further five minutes. Check for seasoning and set aside to cool.
Assembling the pizza baguettes!
- Cook the baguettes as per the instructions on the packet.
- Slice in half once cool, add sauce, dairy free cheese and toppings of your choice.
- Cook under the grill until the cheese has melted. 180°C/160ºC fan assisted/320ºF should be sufficient, you don’t want the grill too hot.
- Leave to stand for two minutes before serving.
I used the Sainsbury’s Free From cheese (found in larger branches of Sainsbury’s) and VBites pepperoni, you can get that from Holland and Barrett or online from Ocado.