Wholemeal Vegan Pizza
Here I top pizzas with garlic mushrooms, chilli, red pepper and smoked tofu, but feel free to use whatever toppings you fancy. Some other ideas include:
- chargrilled asparagus spears
- sauté veggies (see Oil Free Sauté Veg)
- vegan bolognese (see Lentil Bolognese)
- roasted vegetables (see Oil Free Roast Veggies)
Free from: nut, yeast
Soya free: omit tofu
This is a vegan recipe
- 250 g whole wheat flour (plus extra for dusting)
- 1/4 tsp salt
- 2 tsp baking powder
- 150 mL water
- 1/2 a 350g jar rustic passata (or half a tin of tomatoes, blended in a food processor)
- 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.