Spelt & Oat Vegan Mini Pizzas20:50
I’m a huge pizza fan and contrary to the popular belief, vegans CAN eat pizza because traditional pizza dough doesn’t contain any products of animal origin. It consists mainly of flour, yeast and water. However, after removing the cheese, the quality of the dough becomes really important.
Since I try to avoid white flour, which obviously the basic ingredient of the regular pizza dough, in the recipe below, I used the mixture of spelt and oat flour. The mini pizzas are crispy and delicious. I’ve tried the recipe out three times using different sorts of flour. It works really good with any type of flour, as long as you stick to the proportions (3 cups flour, 1 cup water). My favorite combination is, however, the spelt and oat mixture.
When it comes to topping, you can use actually anything you want, but if you’re looking for idea, I wrote some suggestions below. In my recipe I omitted the cheese, but you can add some vegan cheese substitute or – like I did – sprinkle the nutritional yeast over the tomato sauce to add some cheese-like flavor.
Spelt & oat pizza dough
- 1 ½ cup oat flour
- 1 ½ cup spelt flour
- 50 g fresh yeast
- 2 tbsp of olive oil
- 1 tsp sea salt
- 1 cup warm water
- ½ tbsp of sugar (optional)
Crumble the yeast into small pieces, add the sugar and dissolve in warm water. Set aside for about 10 minutes. Mix all ingredients (the yeast starter, the olive oil, the salt and the flour) together in a bowl until the dough blends and forms a ball. Cover it with clean cotton cloth and let it rest for at least 30 minutes.
Remove the cloth from the dough and work it with your hands on a floured work surface. Divide it into 8 to 10 smaller portions. Roll the dough balls out and move them on a baking tray lined with parchment paper.
Cover the mini pizzas with tomato sauce and toppings of your choice ( you will find the simple tomato sauce recipe and topping ideas below).
Bake in an oven preheated to 250°C for about 10-15 minutes (edges should be slightly burnt). Before serving add the greens: fresh spinach, arugula or basil leaves.
- 1 ½ cup of canned tomatoes
- 1 tbsp of olive oil
- 1 clove garlic (minced)
- 1 tsp dried oregano
- 1 tsp dried basil
- Pinch of salt
Heat the olive in a pot. Add the garlic, sauté until gold. Add tomatoes and herbs, cook for about 15 minutes, reduce the heat and let it simmer until thick.
- Bell pepper
- Sweet corn
- Pumpkin seeds / sunflower seeds
- Nutritional yeast
- Fresh greens: spinach, arugula, fresh basil leaves