- 250 gram spelt flour
- 1tsp salt
- 1tsp garam masala
- 160ml carbonated water
- Mingle spelt flour, salt and harissa.
- Add the water and knead it to a soft dough.
- Roll out the dough with a rolling pin at the floured work surface.
- Put it on a baking sheet.
- 1 can (400 gram) tomatoes
- 1 onion
- 1tbs rape oil
- salt, pepper, cayenne pepper
- 1tbs rice syrup
- 3tbs tomato paste
- Peel and slice the onion in small chunks.
- Steam the slices in a pan with rape oil at maximum heat.
- Add the tomatoes and cook them for 1 minute, before you add rice syrup, tomato paste and the spices. Now spread it out on the pastry.
- 1 aubergine
- 200gram mushrooms
- 2tbs rape oil
- Wash the aubergine and mushrooms and slice them in stripes.
- Add the aubergine slices in a pan with heated oil and steam them one minute each side.
- Then you spread out the veggie slices on the pastry.
- 2tbs cashew mush
- 75ml water
- 2tbs yeast flakes
- 1/2tsp curry paste
Mix all ingredients in a pan and heat them up to produce a creamy consistency.
Now you top the pizza with the cashew-cream and bake it in the oven for 15 minutes at 200 degrees.
To serve the pizza, sprinkle some fresh herbs on top, e.g. basil, parsley or coriander!
You are going to be surprised about how fast you can bake your own vegan pizza! Topping and dough are both so easy to prepare. For the topping you can use all of your creativity and choose your favorite vegetables. That’s the best fact of pizza (regardless it’s guaranteed awesome taste). Every time you change the topping, it tastes completely different!
The fresh herbs on top are a perfect natural flavor enhancer. So yummy!
For me it was the first time topping my pizza with cashew cream instead of cheese and I have to say that it tastes even better than cheese. Maybe you’ll fall in love for the vegan version as well. 😉
My inspiration for this recipe was Lea Green. Check out her blog, she is posting phenomenal vegan recipes (in german).