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Vegan pizza with an olive crust and avocado and butter bean topping

Vegan pizza with an olive crust and avocado and butter bean topping

Ditch the takeaway menu and have a go at making this delicious vegan pizza, topped with mashed avocado, artichokes, olives and red chilli.
Serves: 4
Time to make: 1 hr , plus proving
Hands-on time: 40 mins

HFG tip

Make it ahead: Make the dough up to 12 hr ahead. Once kneaded, put in a large, lightly greased mixing bowl, cover with clingfilm and transfer to the fridge. Bring the dough up to room temperature (this takes about 1 hr), then knock back and continue with step 3.

Make them smaller: You could make 4 medium or even 8 small pizzas rather than 2 large ones – simply divide the dough into smaller pieces and distribute the toppings evenly. Allow ½ a large pizza, 1 medium pizza, or 2 small pizzas per person.

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Photographer: Lottie Covell
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