Wholemeal Vegan Pizza
Pizza is not renound for being a health food but this one breaks the rule. The base is made with 100% whole grain flour. The pizza is oil free, full of veggies, and contains no artificial vegan ‘cheese’. Plus it’s yeast free for those yeast intolerant pizza lovers out there!
The layers of your wholemeal vegan pizza
Let’s start at the bottom. The base of this wholemeal vegan pizza is the bit that takes a bit of time to make. You start by mixing plain wholemeal flour with water, salt and baking powder. It’s the baking powder that gives the bread some rise. You kneed the mixture lightly to bring the dough together, you split it into 6, then you roll out each pizza base. To stop the bases from going soggy when you cook the pizzas in the oven, you need to dry fry each pizza base before adding the toppings.
Next up is the tomato sauce. I use rustic passata as the base of the sauce. ‘Cirio’ rustic passata (http://www.cirio1856.co.uk/en/) works well. It has just the right texture: not too smooth, not too chunky. If you can’t find rustic passata then roughly blitz tinned tomatoes in a food processor.
I thicken the rustic passata sauce with some tomato purée, and flavour it with garlic granules, onion granules, Italian seasoning and some salt and pepper.
Here I top pizzas with garlic mushrooms, chilli, red pepper and smoked tofu. My favourite smoked tofu is made by ‘The Tofoo Company’. You really can top with whatever you fancy!
Finally the ‘cheese’, that isn’t cheese! It’s not even vegan cheese substitute, or Gary, or whatever you want to call it. I use tahini dip as my ‘cheese’. It’s got tang and unami flavours, similar to cheese, plus some wholefood fat.
Once you’ve assembled your pizzas, all you need to do is cook them in a hot oven for a few minutes. Serve straight from the oven with a nice big salad. Yum!
Free from: nut, yeast
Soya free: omit tofu
This is a vegan recipe
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- 250 g whole wheat flour (plus extra for dusting)
- 1/4 tsp salt
- 2 tsp baking powder
- 150 mL water
- 1/2 of a 350g jar rustic passata (or half a tin of tomatoes, roughly processed)
- 1 tbsp tomato purée
- 1/4 tsp each of garlic granules, onion granules, Italian seasoning
- salt and black pepper (to taste)
- 3 tsp tahini paste
- 1 tsp lemon juice
- salt (to taste)
- sliced mushrooms
- chopped chilli
- finely sliced pepper
- garlic granules and salt (to taste)
- smoked tofu (chopped into small cubes)
Mix the dry pizza base ingredients together then add the water, stirring all the time, to form a dough. Kneed lightly then split into 6 balls.
Dust a rolling pin with flour. Dust the kitchen top with flour too then roll each ball into a flat circle. Keep dusting the rolling pin and kitchen top with flour to prevent the dough sticking.
Dry fry each dough circle on both sides.
Add all the tomato sauce ingredients to a pan and simmer for a few minutes.
Mix tahini and lemon juice together. Add water, a little at a time, to form a smooth paste. Season to taste.
Dry fry the mushrooms with garlic granules and salt until they have shrunken and are cooked through.
Preheat your oven to 250C. You want it hot!
Put your pre-cooked pizza breads onto baking trays. Top with a smear of tomato sauce, fried mushrooms, sliced pepper, chopped chilli and cubed tofu. Drizzle on tahini “cheese” then cook in the oven for 5 minutes, or until the pizzas are crispy at the edges. Serve.