This is a delightfully easy and delicious pizza. I made the crust a little bit more healthier using whole-wheat flour and the best part is that it doesn’t need any yeast. It will be thin and crispy! This pizza will be ready in 15 minutes, so this recipe is even suitable for any day of the week. I made the cheese myself, using this wonderful recipe: http://sweetroots.blogspot.com/2012/06/vegan-quesadillas-homemade-coconut-milk.html Since it is a pretty universal recipe, I like to try different toppings and sometimes leave out the cheese. Happy cooking!
- 200 g whole-wheat flour
- 100 g all-purpose flour
- 1/2 tsp salt
- 1 tsp dried herbs (oregano, thyme, rosemary for example)
- 2 tbsp oil
- 175 ml cold water
Pre-heat the oven to 250 C. Mix flour with salt and herbs in a bigger bowl. Add oil and mix it with flour using your fingers. Add half of the water, mix, add the remaining half and mix with your hands until you get a dough ball. When the dough ball doesn’t stick to your fingers anymore put it in the plastic wrap and let it sit for 10 minutes. In the meantime you can prepare the topping.
- 1 1/2 tbsp oil
- 3 tbsp quality ketchup or tomato sauce
- 5 big ripe tomatoes
- salt and pepper to taste
- 150 g vegan cheese
- fresh basil
Put the dough ball on a floured surface. Roll it to a bigger round and put it carefully on a baking tray covered with wax paper. Now spread some oil on the dough (helps so tomato sauce won’t soak into crust) and then add some tomato sauce. Now add sliced tomatoes and bake the pizza for 10 minutes at 250 C. Remove the pizza from the oven, add some salt and pepper to the tomatoes and top with grated vegan cheese. Put it back in the oven for about 5 minutes. Let it cool for a couple of minutes before cutting it. Garnish with fresh basil.