Mix all of the pizza crust ingredients together well and gather the dough into a ball. Knead and then roll out into a circle on top of a baking tray lined with baking paper.
Add the pizza sauce, the sake lees cheese and the corn kernels onto the pizza in that order and bake for 20 minutes in an oven preheated to 220°C.
How to make the pizza sauce: Heat up 1 tablespoon of oilve oil and 2 finely chopped cloves of garlic until they become fragrant in a frying pan. Finely chop an onion and add it in. Stir fry the onion.
Next: Add 400 g of the tinned chopped tomatoes to the pan and simmer for 15 minutes on a low heat. Add 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Add 1 tablespoon beet sugar to finish.
If you heat up tofu mayonnaise (Recipe ID: 1229507), it becomes like cheese! Nut cheese (Recipe ID: 1261856) has a sweet flavor and is delicious.
Sake lees cheese melts quite easily so best to spread it on thickly when using it for pizza. This is a picture of sake lees cheese and nut cheese on toast.
Story Behind this Recipe
I wanted to try making a vegetarian pizza with sake lees cheese. It won't upset your stomach no matter how much you eat. This recipe is also good for those with egg, dairy, and wheat allergies as the pizza contains none of these ingredients.
This time I used 100% rice flour so the crust is very pale. However, if you use special rice flour for sweets or bread, then the crust should come out a nicer colour. My pizza sauce recipe yields quite a lot, so you can store the excess in a jar in the refrigerator. The photo for step 5 is a pizza topped with nut cheese, sake lees cheese and tofu mayo.