Vegan Pizza With Whole Wheat Dough
Does it sound familiar that after eating a classic pizza you feel tired, drowsy, and crave for a nap? Why not try a vegan wholesome variety of this popular dish? Vegan pizza with whole wheat dough is so light and refreshing, that one or two extra slices will not make you uncomfortably bloated.
- Mix all dry ingredients in a bowl, add 2 dl of water and knead until all of the flour has been absorbed and the dough becomes smooth. Let stand in a warm place for half an hour.
- Sauté thinly sliced zucchini and aubergine in a preheated pan (using a small amount of olive oil). Use another pan to cook canned pelati tomatoes or fresh peeled tomatoes. Add a pinch of salt, a pinch of basil and cook without a lid for 5-10 minutes, until the sauce thickens.
- Grease a large pizza pan with a teaspoon of olive oil and stretch the dough out evenly by gently pressing down and outward with your palms and fingertips (greased pizza pan makes it much easier).
- Top the dough with tomato sauce, sautéed zucchinis and aubergines, thinly sliced pepper, onion, sweet corn, dried tomatoes and olives. Vegan cheese substitute (available in all larger stores) is optional. If you want a lighter variety of pizza, skip the cheese – it is delicious anyway. Toppings should not be too thick, so the pizza will be well baked in the middle.
- Preheat the oven to 230 degrees C. Bake for 15 minutes (depending on thickness), until the crust is golden brown and crisp. When baking with whole wheat dough, take extra care: the difference between undercooked and overcooked is usually only a few minutes.
SUGGESTION: Parsley, olive oil and garlic sauce, oregano and spring onion are perfect side dishes for a pizza. If you like it juicy, forget about unhealthy sugary ketchup and choose fresh tomato sauce instead.