Vegan pepperoni pizza

Mix the wet ingredients together and let it sit for a few minutes until it's become all foamy and bubbly. This took 5-7 minutes for me.
Mix the dry ingredients together.
I used a food processor with a dough hook, but you can also do this by hand.
Add the water mixture to the food processor and set it to a medium speed. Slowly add the flour mixture 1 tablespoon at a time. Knead for 5 to 10 minutes or until you get a dough ball that stays together. After the kneading, feel the dough. If it's too wet add more flour (only a tablespoon at a time). If it's too dry, add some more water.
Take the dough out of the machine and knead it into a ball.

Take a large bowl and add in some olive oil. Add the dough ball to the bowl and completely cover the dough ball so it doesn't dry out.
Cover the bowl and let it rise in a warm place for 1 hour. Don't forget to preheat your oven to 220°/430°F about 20 minutes before the dough has finished rising (or less depending on how quickly your oven heats up)

Mix all of the pizza sauce ingredients together and set aside for later. This recipe is enough for 4 to 5 pizzas. You can keep it covered in the fridge for 4 days.

I used the Violife mozzarella and cheddar blocks but you can also use your favourite vegan cheeses. I had to grate my cheese.

After 1 hour has passed, flour your surface and take the dough out of the bowl. Using your hands, shape the dough into a large pizza. Try to make it round but it's okay if it's not perfectly round.
Take a tray lined with baking paper and transfer the dough to this tray.

Brush the dough with olive oil. Add the pizza sauce, don't add too much. 3 to 4 spoonfuls is enough for 1 pizza!
Add the vegan cheeses and the vegan pepperoni. I brushed the vegan pepperoni with some olive oil so they would crisp up a bit in the oven.
Sprinkle the pizza with some dried oregano and then bake in the oven for about 12 to 15 minutes.

Nutritional values are for half a pizza