How to make
Start by making the vegan pizza dough. Grind the beetroot with the water in a blender.
Sift the flour into a bowl and mix it with the yeast. Make a well in the middle and pour the red puree and salt into it.
Knead a smooth dough and add some flour if it is sticky at first. When ready, place it in the bowl and leave it to rise for 30 minutes.
Now is the time to reassure you that yeast can be used for vegan recipes, because it is not of animal origin, but there are strict vegans who do not allow it in their diet. If you're one of them, just skip it and there's no problem, just in that case roll out the crusts very thinly and know they'll be crispier.
From the dough, you can form one large pizza in the oven tray, or two smaller, round ones.
Leave the crusts for 15 minutes and during that time make a sauce that will mimic cheese but is completely vegan.
For the vegan sauce grind the capers and brewer's yeast. To them, grate the potato, carrot and onion on a fine grater. Pour vegetable broth and boil covered for 10-12 minutes.
Add the lemon juice, garlic, black pepper and paprika and if necessary, a little salt. Blend and the sauce is ready.
Spread the tomatoes on the pizza(s) and arrange thinly sliced mushrooms, zucchini and red onion on top. Sprinkle with olive oil, oregano and a little salt and bake at 430°F (220°C) in a preheated oven (for about 15 minutes or until it aquires a golden brown color on the edges)
Spread the vegan cheese sauce on top of the finished pizza and serve it with fresh basil leaves.
The vegan pizza with beetroot crust is ready.
