Vegan Kale Pizza | Hemp Parmesan and Kale Chips

Heat a saucepan on medium low heat. Add all ingredients and cook over medium high heat until mixture boils. Reduce heat to low and simmer 10 minutes.

Mix water with the cane sugar, yeast, oil in a measuring cup and whisk until combined. Let sit for 2 minuets. 

In a large mixing bowl combine the salt and flour and make a well in the centre. Pour the yeast mixture into the centre of mixing bowl and using a wooden spoon mix together to form a rough dough.

Turn the dough out on lightly floured work surface and knead for 10 minutes or until the dough becomes smooth and elastic. (If you’re using a stand mixer, fitted with a dough attachment, mix together the flour, salt, and pour in yeast mixture. With the speed on medium, mix until everything is combined. Reduce the speed to low and mix for 10 minutes until dough becomes smooth and elastic.

Oil a large bowl with olive oil and place dough into the bowl and cover with plastic wrap. Leave the bowl in a warm place to rise for 50 minutes or until it has doubled in size. Microwave or an oven (oven turned off) works the best. 

Preheat oven to 250 celsius. Place the large baking sheet in the oven.

Punch down the risen dough, Sprinkle the work surface with a little flour and roll out dough to 10 inch circle (I prefer thicker crust but if you prefer a thin crust, just roll out the dough as thin as possible). Then brush the pizza base with olive oil.

Place rolled out pizza base on the hot large baking sheet and bake for 5 minuets. Remove baking sheet from the oven and spoon the tomato sauce and spread on your pizza crust, add the toppings and back to the oven bake for another 15 minuets or until crust is golden brown. 

Topping

Use the topping above (mix and match)!

And enjoy straight away.