I love Pizza. I mean who doesn’t? When I was a child I didn’t try pizza until at least the age of 10! That’s right, I was living a deprived life fed only on gruel and dripping (jokes), but no jokes about the pizza. I think I have made up for it in my life and have now consumed my fair share.
This recipe is really simple. One that you can whip up after work, without the hassle of kneading and proving your pizza base. The base is less dough like and more scone like, but provides you with that pizza hit you are after, without the hard work. I think the tomato sauce is the star of the show here, its full of flavour and means you don’t miss the cheese. Not when you have a pizza covered with tasty veg!
Vegan Pizza Recipe
225g Spelt Flour
150ml Almond Milk
2 tsp Mixed Herbs
A tbsp of Olive Oil
1 carton of Passata or tinned Tomatoes
2 Garlic Cloves crushed
Half an onion, chopped small
2 tsp of dried or fresh Basil
(I didn’t use it, but 1 tbsp of balsamic vinegar would be perfect in this sauce – add alongside the tomatoes)
Salt & Pepper
1 Red Onion
A few stalks of Broccoli
A couple of handfuls of Spinach
1 Red pepper
Salt & Pepper
- In a bowl, put the flour and margarine and rub together to resemble breadcrumbs. Add the herbs and mix through. Pour in the milk and combine to make a dough. Leave to one side.
- Meanwhile start making the tomato sauce; soften half an onion with some oil for about 5 minutes, add the garlic and cook for a few minutes. Pour in the passata or tin of chopped tomatoes. Allow to simmer for 10 -15 minutes to reduce and to become a nice thick sauce (the passata won’t need as long as the tin of tomatoes). Add the basil and stir through. Season with salt and pepper.
- Whilst the tomato sauce is reducing, in another pan, with a little olive oil soften the red onions for 5 – 10 mins. Add the chopped leek, pepper and broccoli. Cook for about 10 minutes until fairly soft, add the spinach to wilt slightly. Season with salt and pepper, add a few chilli flakes if desired.
- Roll out the pizza base, on a floured surface with a rolling pin. Occasionally I split the dough in half or quarters to make little individual pizzas, which is ideal if you don’t have a very big tray to cook it on.
- Grease your tray and carefully place your rolled out dough on to the tray. Evenly spread the tomato sauce over your base and then spoon over your cooked toppings.
- Bake in a pre-heated oven (180C), for about 20-25 minutes until the base is starting to crisp at the edges. Serve straight from the oven with some salad.
You can use any toppings you like, I just used what we had in the fridge. I also love adding some raw kale on top, it crisps up in the oven – delicious. Due to my current diet that I’m on I had to add in some veg that isn’t seasonal – you could add in some mushrooms or roast up some squash!
Happy Pizza eating!