🌶️
Method
1
Rehydrate the veggie mince
Put the dried veggie mince into a heatproof bowl. Pour over 300ml of hot vegetable stock and stir briefly. Leave to soak for 10 minutes — the mince will absorb the stock and swell up. Once rehydrated, drain off any excess liquid and squeeze the mince gently with the back of a spoon to remove as much moisture as possible. The drier it is, the better it will fry.
2
Make the dough
While the mince soaks, make the base. Combine the flour, yeast, sugar and salt in a large bowl. Add the olive oil and warm water and mix into a rough dough. Turn out onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place back in the bowl, cover with a damp cloth and leave to prove for 30 minutes in a warm spot.
3
Make the tomato sauce
While the dough proves, make the sauce. Cook the minced garlic in a small pan with a splash of olive oil for 1 minute, then add the chopped tomatoes, oregano, sugar and seasoning. Simmer on a medium-low heat for 15 minutes, stirring occasionally, until the sauce has thickened and deepened in colour. Set aside to cool slightly.
💡 Tip
A hot oven is non-negotiable for a good crispy base. Preheat to 230°C (fan 210°C) / Gas Mark 8 before you start rolling out — the oven needs to be fully up to temperature.
4
Fry the spicy veggie mince
Heat 2 tablespoons of olive oil in a large frying pan over a high heat. When the oil is shimmering, add the drained veggie mince in a single layer. Leave it undisturbed for 2–3 minutes to let it start crisping on the bottom, then stir. Cook for a total of 7–8 minutes, stirring occasionally, until the mince is well browned and starting to go crispy in places. Sprinkle in the chilli powder, smoked paprika and garlic powder, toss to coat and cook for a further minute. Season well with salt and pepper. Set aside.
🌶️ Heat level
The 1½ tsp chilli powder gives a medium-hot kick. For milder, reduce to 1 tsp. For genuinely fiery, go to 2 tsp and add a pinch of cayenne. The spice should hit you on the finish, not the first bite.
5
Shape the base
Preheat your oven to 230°C (fan 210°C) / Gas Mark 8 with a baking tray or pizza stone inside. On a lightly floured surface, roll the proved dough out into a roughly 30cm circle (or two smaller bases if you prefer individual pizzas). Transfer to a sheet of baking parchment — this makes it much easier to slide onto the hot tray.
6
Top and bake
Spread the tomato sauce over the base, leaving a 2cm border for the crust. Scatter over the torn mozzarella, then distribute the spicy veggie mince evenly across the top. Add the sliced peppers, red onion, olives and fresh chilli slices if using. Carefully slide the pizza (still on its parchment) onto the preheated tray or stone. Bake for 12–15 minutes until the crust is golden and the cheese is bubbling and starting to char at the edges.
7
Rest and serve
Remove from the oven and leave to rest for 2 minutes — this helps the cheese set slightly and makes it much easier to slice. Scatter with fresh basil leaves and serve immediately with extra chilli flakes on the table for anyone who wants more heat.
My Monday story
Pizza is one of those meals I genuinely thought I could never do justice to on a meat-free Monday. It felt too associated with pepperoni and piled-high meat feasts. But a bag of dried veggie mince in the back of my cupboard and a Friday-night craving on a Monday evening changed everything.
The key discovery was that dried veggie mince — proper TVP, not the fresh stuff — needs to be rehydrated and then fried hard and hot to get any real character. The first time I made it, I added the mince straight from soaking to the pizza. The result was pale and soft. The second time, I fried it with chilli powder in a properly hot pan until it had actual colour and crunch. That version disappeared in about four minutes.
I've made this for friends who didn't know it was meat-free. Nobody has ever guessed. The spicy topping does all the heavy lifting.