Vegan recipe: BBQ chicken pizza
For the base
  • 150g wholemeal flour
  • 150g white flour
  • 7g active yeast sachet
  • 190mL warm water
The toppings
  • 3tbsp BBQ sauce
  • 1 white onion
  • 1 red onion
  • 1/2 capsicum
  • 5 mushrooms
  • 1 jalapeño pepper
  • 1clove garlic
  • 100g seitan”chicken”(or any vegan meat of your choice)
  • vegan mayo or ranch(optional)
  1. Mix the flour and yeast together in a bowl. Add the warm water (ensure it isn’t too hot or it will kill the yeast) and mix into the flour with a wooden spoon. Once the ingredients are mixed together move the dough onto a floured surface and knead for around 10 minutes (when you push your finger into the dough it should spring back). Roll the dough into a large ball and place in a large, greased bowl and cover with cling film. Leave the dough in a warm spot to rise for around 30 minutes. If you don’t have time to let the dough rise you can omit this step but the base will be quite dense.
  2. Heat the oven to 230˚C.
  3. Split the dough into two or three equal pieces (I prefer three medium sized pizzas but you can make too large) and roll out with a rolling pin until it is around 0.5 cm in thickness (leave it thicker if you prefer a thicker more bread-like base).
  4. Thinly slice all the vegetables and chop up the seitan.
  5. Cover the pizza bases with BBQ sauce, and then spread over the remaining toppings, make sure everything is thinly sliced so it all cooks evenly. Finish with a drizzle of mayo (or any other sauce you like). Spread a small amount of olive oil around the edge of the crust with your fingers or a pastry brush if you want the crust to be more golden brown, this is totally optional! Bake the pizzas for around 15 minutes until the edges are nice and crispy. Serve with a side salad or some baked fries and enjoy!