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Vegan Pizza Base

  • Water (warm) 560.0 ml
  • Active dry yeast 30.0 g
  • Sugar 3.0 tsp
  • Salt 1.0 tbsp
  • Olive oil1/3 cup
  • All-purpose flour 360.0 g
  • Olive oil1/3 cup - to brush on the crust before pre-bake

Tomato Base

To Make the Pizza

  • Olive oil 3.0 tbsp
  • Red onion (thinly sliced) 200.0 g
  • Orange sweet potato 600.0 g
  • Knorr Roasted Vegetable Bake 36.0 g
  • Vegan mozzarella-style cheese 300.0 g
  • Black olives (halved) 120.0 g
  • Baby spinach leaves 80.0 g

Vibe up your menu with vegan! Sink your teeth into this veggie pizza using Knorr Tomato Pronto as the perfect base sauce to add a great depth of flavour, and top it off with a rainbow of fresh vegetables and vegan mozzarella.



  1. Vegan Pizza Base

    1. Pre-heat oven to 220 ºC.
    2. Stir together warm water, yeast, and sugar. Let activate for 10 mins – it should become foamy. If it's not foamy, then the yeast may be too old, or your water was too hot.
    3. Add the oil and salt to the flour.
    4. Then add the active yeast into the flour mixture.
    5.  Knead (using your hands or a dough hook in a stand mixer) until it forms a cohesive ball. It will still be a little sticky, but you should be able to pick it up as one piece. If it's far too sticky, add 1-2 more tablespoons of flour at a time until it comes together.
    6. Continue to knead for 5 mins.
    7. Place the ball of dough into a large, greased bowl. Cover with a towel and let it rise in a warm location for 30 mins or until the dough has doubled in size.
    8. Punch the dough down and knead a couple of times until it becomes smooth and firmer.
    9. Roll out the dough on a floured surface. Use your pizza pan for size reference (this recipe makes 6 x 23cm thin-crust pizzas).
    10. Sprinkle the pizza pan with a pinch or two of flour and transfer the dough onto the pan. Work the dough to fit the edges.
    11. Brush the dough with olive oil (this helps the top of the dough stay moist and not overcook).
    12. Poke the dough all over with a fork – this will prevent the dough from puffing up.
    13. Pre-bake the dough for 5-7 mins or until the bottom is just barely beginning to brown. At this point, the pizza should be able to lift out of the pan with a spatula.
  2. Tomato Base

    1. Add the olive oil to a medium-sized saucepan and once heated, add the crushed garlic and Robertsons Mixed Herbs. Fry for a minute and then add the balsamic vinegar.
    2. Add the Knorr Tomato Pronto and salt to taste.
    3. Stir everything together and simmer for 7-8 mins stirring occasionally, turn off the heat and check for seasoning.
  3. To Make the Pizza

    1. Pre-heat oven to 220 ºC.
    2. Peel the sweet potato. Quarter it lengthwise, then slice 0.5cm thick. Toss the sliced sweet potato with the olive oil and the Knorr Vegetable Bake. Bake for 15 mins, or until just tender and lightly roasted. Remove from the oven when done.
    3. Place the pizza base on a baking tray. Spread the tomato base evenly over the pizza base and then sprinkle the vegan cheese evenly over the top.
    4. Arrange the pizza with the sliced red onions, cooked sweet potato and olives.
    5. Bake the pizza for 12 mins, or until the crust is beginning to turn golden.
    6. Remove the pizza from the oven. Scatter over the spinach leaves.
    7. Let it stand for a minute or two, then cut into 6 slices and serve.