Vegan Margherita Pizza
Very simple pizza for a quick midweek bit of fun. What I like about this pizza is the way it is light on the calories at less than 500 for the entire pizza.
Notes
- Pizza dough keeps in the fridge if you wrap it up in cling film.
- Sprinkle a little flour over the pizza try to stop the pizza from sticking to it.
Makes 2 pizzas
Time, 20 minutes
Ingredients
- 200 g of plain white flour
- 110 ml of warm water
- 1 tsp of white vinegar
- 1/8 tsp of bicarbonate of soda
- 3/4 tsp of baking powder
- Pinch of salt
- 4 or 5 slices of tomato per pizza
- 1 tbsp of vegan red pesto
- 1 tsp of tomato paste
- 2 slices of vegan mozzarella cheese alternative
- A sprinkle of grated vegan cheddar alternative
Method
- Heat the oven to 180 C fan.
- Mix together flour, baking powder and salt in a small bowl with the whisk.
- Add the water and stir with a wooden spoon until it comes together as a shaggy dough. If to dry, add more water.
- Use your hands to pull it together. You are looking for something that is soft. If it is
sticky, add a little more flour. Transfer to a work surface.
- Knead on a surface for 3–4 mins. Divide in half and roll into 2 balls, then flatten them with your hand and roll out to about 25 cm in diameter.
- Carefully fold about a cm over around the edges to make the crust.
- Mix the red pesto, tomato paste and chipotle chilli paste together to make the sauce. Spread over the pizza while avoiding the crust you just made.
- Add toppings and bake each on a baking sheet for about 15 mins.
I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below.
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