This is a follow up to my first pizza post, which is made from quinoa and is completely vegan and gluten free.
Here, I wanted to share my pizza recipe during my 31 day vegan challenge where I made all this from scratch, using whole grain and whole wheat flour for the dough. If you’re looking for something denser, heavier, and that classic homemade pizza taste, go with this! I do love bread…so I very much enjoyed eating this!
Pizza Dough (yeast free):
What you need:
- 2 cups whole grain or whole wheat flour (all purpose or white flour is a bit more smooth when
- baked, but to keep it healthier, higher fibre and less refined sugars and carbs, I chose whole grain)
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup water
- 2 tablespoons olive oil
What to do:
Mix your flour, baking powder, and salt together in a mixing bowl. Mix your water and olive oil together in a separate small bowl and add into the dry mixture as you stir. When it’s almost combined, use your hands to gently knead the dough together. Add small amounts of extra water if needed.
For the pizza:
It’s really whatever you want to put on it. For me I used
- 2/3 of a jar of strained organic tomato sauce (only ingredients are tomatoes and sea salt. The size of the full jar was 600g)
- sliced mushrooms
- 2 sliced tomatoes
- vegan bacon or vegan turkey ham slices
- vegan cheese (for the hubby. I really don’t like the taste of cheese so I don’t even like the vegan version)
- chopped onions
- arugula/spinach
- olive oil
What to do:
- knead the dough and spread it across the pizza pan. I found that it was much better with a thinner crust
- drizzle olive oil and use a spoon or spatula to spread it across the dough
- spread the tomato sauce on top
- layer your toppings
- preheat the oven and bake at 400F for 20-25 minutes
- let cool and cover with arugula
Enjoy!!!
