Vegan wholegrain pizza with tahini dip

Wholemeal Vegan Pizza

Servings 3


For the base:

  • 250 g whole wheat flour (plus extra for dusting)
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 150 mL water

For the tomato sauce:

  • 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)

For the tahini “cheese”:

  • 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)


Make the base:

  1. 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.

  2. 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. 

  3. Dry fry each dough circle on both sides.

Make the tomato sauce:

  1. Add all the tomato sauce ingredients to a pan and simmer for a few minutes.

Make the tahini cheese:

  1. Mix tahini and lemon juice together. Add water, a little at a time, to form a smooth paste. Season to taste.

Prepare the topping:

  1. Dry fry the mushrooms with garlic granules and salt until they have shrunken and are cooked through. 

Make your pizza!

  1. Preheat your oven to 250C. You want it hot!

  2. 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.