If you can whip up a pizza in your kitchen in just over an hour, that's practically a superpower, right?
It's interesting to see what different parts of the world consider a "basic" pizza. In the U.S., the iconic pizza is pepperoni—though contrary to what the name suggests, it's not topped with peppers but with spicy cured sausage called "pepperoni." Italians make a very similar pizza but call it alla diavola, which translates to "devil's pizza." Buck is certainly nicely spiced—just the right amount of fiery.
Our version of the devil's pizza is quite different from both of these, yet it's incredibly satisfying and full of flavor. We've used a quick spelt flour dough recipe that always turns out great. As a bonus, we've included a simple recipe for a vegan cheese substitute.
Spelt Flour Dough
- 400 g spelt flour
- 1 packet dry yeast (7 g)
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp olive oil
- 220 ml warm water
Toppings
- A few tablespoons of homemade tomato sauce or passata
- Sliced garlic, to taste
- Olive oil, to taste
- Oregano
- Basil
- Salt
- Vegan cheese*
- 1 pack of Buck (spicy plant-based sausage)
Instructions
- Mix the dry ingredients in a bowl, add the oil and warm (not hot) water. Knead the dough and let it rise, covered, in a warm place for about 1 hour or until it doubles in volume.
- Meanwhile, prepare the toppings and preheat the oven to 250°C (or as high as 300°C if possible). Place the largest baking tray on the lowest rack of the oven to heat up.
- Prepare two sheets of parchment paper and lightly dust them with flour.
- Once the dough has risen, divide it into two portions. Stretch each portion with your hands and shape it into a circle or oval on the parchment paper. A rolling pin can also be used.
- Spread each pizza with a few tablespoons of homemade tomato sauce or a good-quality passata. Sprinkle with oregano and basil, then evenly distribute the sliced garlic. Drizzle with olive oil.
- Slice the Buck into thin pieces and spread it over the pizza.
- Add vegan cheese* on top.
- Carefully slide the parchment paper with the pizza onto the hot baking tray. If you have an extra set of hands to help, even better! If not, proceed carefully.
- Bake for 10–15 minutes at 250°C (depending on the oven and dough thickness).
Vegan Cheese from Cashews
- 70 g cashews
- 250 ml unsweetened plant-based milk (soy or oat)
- ½ tsp apple cider vinegar
- Juice of half a lemon
- ½ tsp salt
- 2 tbsp cornstarch
- 1 tbsp yeast flakes (optional)
- Place the cashews in a small pot, cover with water, and boil for 5 minutes. Drain the water.
- Blend the cashews with the rest of the ingredients until smooth.
- Pour the mixture into a saucepan and cook over low heat, stirring constantly, for about 3 minutes until it thickens.
- The cheese can be stored in a covered container until it firms up or used immediately on the pizza. This version is creamy but doesn’t stretch like some other vegan cheeses.
Enjoy your spicy vegan pizza!
