Dinner, Lunch

Vegan, Vegetarian, Gluten Free

Pizza is such a crowd pleaser and certainly does not have to be junk food. My pizza recipe is full of fresh flavours and will leave you feeling vibrant and energised. 

Ingredients:

Pizza:012

  • 2 cups wholemeal spelt flour *Gluten free: use buckwheat or gluten free flour
  • Approximately 150ml water

Topping:

  • 1/4 butternut pumpkin chopped into 2cm cubes
  • 1 red capsicum (Slice capsicum in half and remove stalk and seeds)
  • 1 green capsicum (Slice capsicum in half and remove stalk and seeds)
  • 1 eggplant thinly sliced
  • 2 tomatoes sliced thinly
  • Tomato paste
  • Basil leaves to garnish
  • Vegan pesto

Method:

Pizza: 

  1. Sprinkle some wholemeal spelt flour on a wooden chopping board.005
  2. Add 2 cups of wholemeal spelt flour and create a well in the centre.
  3. Very slowly add some water and gently mix, do not rush this step otherwise you will have a big mess.
  4. Mix and knead the dough with your hands until it forms a ball.
  5. Every time I do this the water that needs to be added is slightly different.
  6. Break the dough into 2 balls and flaten into a circular shape.
  7. Add some flour to your rolling pin and carefully roll the dough until approximately 1/2cm thick.
  8. Place the 2 pizza bases into a 180 degrees Celsius oven for 5 mins.
  9. Remove and allow to cool.

Topping:

  1. Roast the cubed pumpkin, sliced eggplant and capsicums in a 180 degrees Celsius oven.
  2. Allow to cool.
  3. Slice the capsicum and eggplant into thin strips.
  4. Spread tomato paste generously over cooled pizza base.
  5. Add the fresh sliced tomatoes, pumpkin, capsicum, eggplant.
  6. Sprinkle with some Vegan pesto.
  7. Place into a 180 degrees Celsius oven for approximately 10mins.
  8. Remove from the oven and top with fresh basil leaves.

Serve with a fresh green salad or steamed greens.

xoxo Hollie

Roast Vegetable Wholemeal Spelt Pizza

Roast Vegetable Wholemeal Spelt Pizza

Ingredients

  • Pizza:
  • 2 cups wholemeal spelt flour *Gluten free: use buckwheat or gluten free flour
  • Approximately 150ml water
  • Topping:
  • 1/4 butternut pumpkin chopped into 2cm cubes
  • 1 red capsicum (Slice capsicum in half and remove stalk and seeds)
  • 1 green capsicum (Slice capsicum in half and remove stalk and seeds)
  • 1 eggplant thinly sliced
  • 2 tomatoes sliced thinly
  • Tomato paste
  • Basil leaves to garnish
  • Vegan pesto

Instructions

  1. Pizza: Sprinkle some wholemeal spelt flour on a wooden chopping board.
  2. Add 2 cups of wholemeal spelt flour and create a well in the centre.
  3. Very slowly add some water and gently mix, do not rush this step otherwise you will have a big mess.
  4. Mix and knead the dough with your hands until it forms a ball.
  5. Every time I do this the water that needs to be added is slightly different.
  6. Break the dough into 2 balls and flaten into a circular shape.
  7. Add some flour to your rolling pin and carefully roll the dough until approximately 1/2cm thick.
  8. Place the 2 pizza bases into a 180 degrees Celsius oven for 5 mins.
  9. Remove and allow to cool.
  10. Topping:Roast the cubed pumpkin, sliced eggplant and capsicums in a 180 degrees Celsius oven.
  11. Allow to cool.
  12. Slice the capsicum and eggplant into thin strips.
  13. Spread tomato paste generously over cooled pizza base.
  14. Add the fresh sliced tomatoes, pumpkin, capsicum, eggplant.
  15. Sprinkle with some Vegan pesto.
  16. Place into a 180 degrees Celsius oven for approximately10mins.
  17. Remove from the oven and top with fresh basil leaves.
  18. Serve with a fresh green salad or steamed greens.
http://www.poweredbyvegies.com.au/2016/spaghetti-mushroom-balls/