Aug 9, 2017

Italian Vegan Pizza with Vegetables


For dough:

2 cups organic whole wheat flour
2 cups water
1 tea spoon coconut sugar
1 teaspoon herbal salt
1 pack instant yeast
1 sweet spoon olive oil

1. Mix the yeast with water and melt. Add the flour to the bowl and wait for 1 hour.

2. When the dough is fermented, add other ingredients and wait for a short while and start to firm.

3. You can add extra olive oil and flour.  Open the dough on a large board with a rolling cylinder and firm accordingly your pan shape.

For sauce:

3-4 medium ripe tomatoes
1 soup spoonful of tomato paste
1 tablespoons olive oil

Mix the tomatoes with tomato paste and water and grate to the desired density. Distribute the pizza sauce in such a way that there is no dry space.

Upper Ingredients:

Half purple eggplant
A handful of cherry tomatoes
Cauliflower, broccoli
Half red, yellow and green pepper
Vegan cheddar cheese, vegan salami (optional)
Half pumpkin
A pinch of basil

You can change the pizza's vegetables according to the season and your favorite vegetables.

Dip it in olive oil at a cap and place it on the pizza. It will prevent it from drying out when baking in the oven. Cook at 200-220 degrees for 20 minutes.
You can serve it with fresh basil.


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