Mini vegan pizzas

Dissolve the yeast in a glass with lukewarm water.

Mix all the dry ingredients together in a bowl and pour the liquids, stirring with a spoon for a couple of minutes until you have a sticky dough.

Cover with a clean cloth and set aside for 15 minutes.

lace the dough then on a floured surface and knead with your hands, folding the dough over itself until it is soft and easy to handle.

Cover again and let it rest for 10 minutes. Repeat this process two times at least to remove moisture from the dough and make it airier.

Place the dough in a bowl and put it in the fridge cover with cling film for 12 to 18 hours.

Then, place it outside, at room temperature, for two hours.

Stretch the dough on a working surface and shape the mini pizzas to a similar size (you can use a pasta cutter or a glass).

Spread the pizzas with tomato sauce and mozzarella and topping to taste.

Bake at 180 °C for 10-15 minutes until golden brown and crunchy.

Remove from the oven and serve with fresh oregano, basil, and rocket salad.