If using store-bought dough, let it come to room temperature. If making your own, combine 2 cups of flour, 1 packet of yeast, ¾ cup of warm water, and a pinch of salt. Knead until smooth and let rise for at least an hour.
Preheat the Oven:
Preheat your oven to 450°F (232°C). If you have a pizza stone, place it in the oven to heat as well.
Prepare the Toppings:
In a bowl, toss the broccoli florets with olive oil, minced garlic, salt, and pepper.
Steam the broccoli lightly for about 3-4 minutes until bright green but still crisp.
Shape the Dough:
On a floured surface, roll out the pizza dough into a 12-inch circle. Transfer to a piece of parchment paper if you’re not using a pizza peel.
Assemble the Pizza:
Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
Distribute the steamed broccoli evenly over the sauce.
Sprinkle the shredded vegan mozzarella cheese over the broccoli.
Add red pepper flakes and dried oregano.
Bake the Pizza:
Transfer the pizza (with the parchment paper, if used) directly onto the hot pizza stone or a baking sheet.
Bake for 12-15 minutes or until the crust is golden and the cheese has melted.
Final Touches:
Remove the pizza from the oven and let it cool for a few minutes.
Optionally, sprinkle nutritional yeast over the top for an extra cheesy flavor.
Serve:
Cut into slices and serve hot.
Tips:
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This recipe is even better than the restaurant version, my hubby loves it
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