Veggie-packed Vegan Pizza

Pizza Dough

• olive oil for greasing
• 200 g water lukewarm
• 1 tsp caster sugar
• 20 g fresh yeast crumbled
  ou 5 g dried instant yeast
• 400 g strong white bread flour
• 30 g olive oil
• 1 tsp fine sea salt

Vegan Cheese Sauce

• 100 g raw cashew nuts soaked for 15 minutes in hot water, drained
• 40 g nutritional yeast flakes
• 50 g waxy potatoes peeled, cut in pieces (3 cm)
• 50 g carrot peeled, cut in pieces (3 cm)
• 50 g onion quartered
• 150 g water
• 1 Tbsp vegetable stock paste homemade
  ou ½ vegetable stock cube (for 0.5 l)
• 1 Tbsp lemon juice
• 1 pinch fine sea salt to taste
• ½ tsp garlic powder
• 1 pinch sweet paprika
• 1 pinch ground black pepper

Finalisation

• 250 g tinned chopped tomatoes
• 50 g courgette sliced (approx. 3 mm)
• 6 cherry tomatoes sliced (approx. 3 mm)
• 50 g button mushrooms sliced (approx. 3 mm)
• 50 g red onion sliced (approx. 3 mm)
• 2 pinches fine sea salt
• 1 Tbsp dried oregano
• 1 Tbsp olive oil
• 15 fresh basil leaves plus extra for garnishing