Handmade Kickin' & Smokin' Vegan Pizza

Rating: Easy


  • Olive Oil (for frying) 
  • Garlic Cloves x 3 
  • Onions x 3 
  • Tinned Chopped Tomatoes x 2
  • Dried Oregano x 1 teaspoon 
  • Brown Sugar x 1 teaspoon 
  • Salt & Pepper (to taste)
  • Kickin' & Smokin' Sauce x 2 tablespoons 
  • Water x 300ml 
  • Strong White Bread Flour x 500g (plus extra for dusting) 
  • Dried Yeast x 1 teaspoon 
  • Caster Sugar x 1 teaspoon 
  • Olive Oil x 1 1/2 tablespoon 
  • Vegan Mozarella x 200g 
  • Artichoke Hearts x 8 
  • Pitted Black Olives x 100g 
  • Kickin' & Smokin' Sauce 


    Place some olive oil into a pan over medium heat. Finley dice the onions and the garlic cloves and add them to the pan until the onions turn translucent. Add the tinned tomato and cook off for 10 minutes. Add the Kickin’ & Smokin’ Sauce. Season with dried oregano, brown sugar, salt, pepper to taste.  


    Combine the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix them together. Add the oil and salt to the warm water then pour it over the flour. Stir well with a spoon then start to knead the mixture together in the bowl until it forms a slightly sticky dough. If it’s too dry add a splash of cold water. Dust a little flour on the work surface and knead the dough for 10 mins. Put it back in the mixing bowl and cover with cling film greased with a few drops of olive oil. Leave to rise in a warm place for 1 hr or until it has doubled in size. Once the dough has risen, it should be springy and a lot less sticky. Knock the dough back by punching it a couple of times with your fist then kneading it again on a floured surface.


    Preheat the oven to 220C and roll out the dough to fit your baking tray. Line the tray with a dusting of flour and spread out the dough evenly. Spread the tomato sauce on top and add the artichoke hearts, pitted black olives, basil and grated vegan cheese and more Kickin’ & Smokin’ Sauce. Drizzle with a little olive oil and bake in the oven for 10-12 mins or until the base is puffed up and the vegan cheese has melted.

    Recipe & Styling: @RobtheSnack
    Photography: @ManonHouston