Ingredients
Equipment
Method
- Stir the yeast, the dough’s maple syrup and warm water in a mixing bowl. Leave for about 10 minutes until foamy. Add the 2 cups flour, dough salt and 1 tablespoon olive oil. Mix, then knead for 8–10 minutes until smooth and supple, using only enough extra flour to prevent sticking. Cover and let rise for about 60–90 minutes until doubled; a cool kitchen may take longer.
- During the rise, heat the oven to 400°F (200°C). Toss the thin carrot ribbons with vegan butter, orange zest, the measured orange juice and maple syrup, olive oil, salt and pepper. Spread over a lined baking sheet in a loose layer. Roast for 15–18 minutes, turning once, until flexible and lightly browned at the edges. Keep them tender rather than brittle.
- Toast the almonds and hazelnuts in a dry skillet over medium-low heat for 3–4 minutes, stirring. Add the sesame, cumin, coriander, fennel and peppercorns and toast for 1–2 minutes more until fragrant, watching the sesame closely. Cool, then coarsely crush in a mortar or pulse in a small grinder. Stir in the dukkah salt and smoked paprika.
- Heat the béchamel’s 2 tablespoons olive oil in a saucepan over medium-low heat. Whisk in its 2 tablespoons flour and cook for about 1 minute. Gradually whisk in oat milk. Simmer gently for 3–5 minutes, whisking, until creamy and thick enough to spread. Stir in nutritional yeast, garlic and onion powders, then season with salt and white pepper. Cool briefly; it should spread without running.
- Heat the oven to 475°F (245°C). If using a pizza stone or steel, preheat it according to its instructions; check any parchment’s temperature limit. Gently stretch the risen dough to a 12-inch round on a suitable pizza pan or peel. Spread a thin, even layer of béchamel over the center, leaving about a 3/4-inch rim. Scatter with vegan cheese, arrange the roasted carrots and add a little black pepper.
- Bake for 12–15 minutes, checking the base as well as the rim, until the crust is deeply golden underneath and the topping is hot. Vegan cheeses soften differently by brand. Rest for about 2 minutes, then scatter the dukkah and cilantro over the pizza. Cut into eight slices; two slices make one serving.
Nutrition
Notes
Dough and timing: The planning time includes a full rise; the dough is ready when doubled, not simply when the timer rings. Make the carrots, dukkah and sauce during that wait. Flour varies: the dough should be supple and slightly tacky, not dry. Add extra flour only for handling.
A crisp base: Slice the carrots evenly and roast them before topping. Use a thin layer of thick béchamel and avoid puddles of carrot juices. A properly preheated pan, stone or steel helps the bottom bake; follow the equipment guidance. Dukkah and cilantro go on after baking.
Diet and allergens: Contains wheat, almonds, hazelnuts and sesame. Plant milk, vegan butter and cheese may add other allergens, including soy or nuts. The default is vegan and contains gluten. Maple syrup is used in the dough and carrots; honey is not used. A gluten-free crust requires a separate suitable formula, rather than a direct flour swap.
Make ahead and storage: Prepare the carrots and béchamel up to 2 days ahead and refrigerate separately. Refrigerate leftover pizza promptly in a covered container at 40°F (4°C) or colder for 3–4 days. Reheat thoroughly in a hot oven or skillet for a firmer base. Let dukkah cool before storing airtight; keep it cool and use within a week for best aroma.
Nutrition basis: Four equal portions include all measured dough, carrots, sauce, cheese and dukkah. Extra handling flour, unmeasured seasoning and accompaniments are excluded. Cheese and plant milk brands affect the estimate.
