Pizzaaaaaa Vegana

Good pizza always makes me feel like I'm sitting on Lake Garda again, looking contentedly at the sparkling water and feeling the sun on my skin...

Pizza is healthy! Sure, it can also be wholesome!

If you are not on the low-carb path (which I would actually strongly advise against from a purely health point of view), we can definitely make this recipe very wholesome. In other words, you can decide for yourself how much wholemeal flour (e.g. wholemeal spelt) you want to use in the dough.

Of course, it always depends on your previous habits and the flavours they have shaped. If you have "only" known the "typical" pizza from the Italian restaurant, which is mainly made with wholemeal flour, but now want to add a little more wholemeal flavour to the dish yourself, then you can approach it slowly and increase the proportion of wholemeal flour from time to time.

Just make sure that you increase the amount of liquid as the proportion of wholemeal increases, otherwise the dough will be too dry.

Prepare the pizza the day before?

Yes, this works really well and actually makes the dough even tastier and fluffier. The whole thing is called "cold rising", because the dough rises in the fridge. In other words, you make the dough in the same way as usual, except that you don't leave it to rise at room temperature for about 30 minutes, but in the fridge overnight.

The cold makes the dough rise much more slowly, so you can prepare it for the next day and then work with it when you need it 🙂

Now let's get to the pizza!

Walking time: approx. 30 min or overnight

Baking time: approx. 20 min

Ingredients for 2-3 portions

Dough

• ½ cube of fresh yeast
• 1 pinch of sugar
• 150 ml lukewarm water
• 300 g flour (e.g. spelt flour type 630 or half with wholemeal flour)
• 3 tbsp olive oil
• ½ tsp salt

Tomato sauce

• 250g tomato puree
• optionally some garlic, finely diced
• 1 tbsp organo, finely chopped
• 1 tbsp thyme, finely chopped
• 1 tbsp basil, finely chopped
• Salt, pepper

Covering

• vegan crumbled cheese, e.g. from Simply-V
• 1 onion, peeled and sliced into rings
• 1 aubergine, washed and cut into half slices
• ½ red/yellow pepper each, washed and cut into small pieces
• 1 small broccoli, washed and divided into small florets
• 5 mushrooms, cleaned and sliced
• others as desired (e.g. courgettes, mushrooms, olives, cocktail tomatoes, rocket, etc.)

Preparation 

Mix the flour and salt in a bowl, add the yeast mixture and olive oil and work into a uniform dough by hand or in a food processor.

Cover the dough and leave to rise at room temperature for approx. 30 mins.

For the tomato sauce, mix all the ingredients together and season with salt and pepper.

Preheat the oven to 200° C top/bottom heat.

Now divide the dough into 2-3 pieces, roll out onto a baking tray lined with baking paper, prick a few times with a fork and spread with the tomato sauce. Sprinkle the vegan cheese on top and then add the sliced vegetables.

Bake the pizza on the middle shelf of the oven for 15-20 minutes until the Simply V grating has melted and the crust looks slightly crispy.

When the pizza is cooked, spread rocket on top if desired, drizzle with olive oil and season with salt, pepper and oregano.

Buon Appetito,

Your Katinka