Vegan Supreme Pizza

Cashew Nuts

• 140 g cashew nuts
• water, for soaking

Dough

• 220 g water
• 1 tsp sugar
• 2 tsp dried instant yeast
  of 20 g fresh yeast, crumbled
• 400 g strong white bread flour, plus extra for dusting
• 30 g extra virgin olive oil, plus extra for greasing
• 1 tsp fine sea salt

Vegan Mozzarella

• 20 g coconut oil
• 70 g coconut yoghurt, vegan
• 110 g almond milk
• 30 g lemon juice, freshly squeezed
• 40 g tapioca starch (see tip)
• 4 Tbsp nutritional yeast flakes
• ½ - 1 tsp fine sea salt, to taste

Tomato Sauce

• 3 garlic cloves
• 20 g extra virgin olive oil
• 400 g tinned chopped tomatoes
• 5 g fresh basil leaves
• 1 tsp dried oregano
• ½ tsp caster sugar
• ½ tsp fine sea salt

Assembly and Baking

• 1 green pepper, thinly sliced
• 1 red onion, small, thinly sliced
• 60 g fresh button mushrooms, sliced
• 40 g pitted black olives, halved
• 100 g vegan pepperoni, thinly sliced (see tip)