This veggie-loaded pizza features our luscious cashew and tofu ricotta (lovingly dubbed ‘I can’t believe it’s not cheese’, here at DE HQ). The vegetables listed are suggestions, so go ahead and swap them for anything that you prefer — sliced peppers, olives or jarred artichoke hearts would all be delicious.
Once cooked, any leftovers keep well for up to 3 days. The pizza dough can also be frozen; once it has risen (step 3), simply roll it into a ball, coat lightly with a neutral oil, cover with clingfilm and freeze. Defrost in the fridge (to prevent over-proofed dough) and use within 3 days.
