Pizza vegan
65 Min.
For 3-4 servings:
Vegan
Info
- Perptime 30 Min.
- Baketime 35 Min.
Ingredients
Portions
- 400 g spelt whole wheat flour
- 250 ml water
- Optional: a handful of Rapunzel Pumpkin kernels roasted|600940, 5
- 1 Zucchini in thin slices
- 2 red onions in thin slices
- 200 g Rapunzel Tomato paste mediterranean in the tube|1300030, 2
- Artichoke hearts in brine
- Fresh rocket
- Optional: more vegetables
- 100 ml White almond butter, from Europe
- 5 EL Yeast flakes
- Juice of half a lemon
Preparation
Preheat the oven to 180 ° C. Mix Whole spelled flour and water in a bowl. Use a dough hook to make a homogeneous dough. Sprinkle some flour on a surface, knead dough quickly and divide into 4 equal pieces. Form dough into a flat round shapes and bake in the oven at 180°C for 8-10 minutes.
Cut the zucchini and red onions into thin slices. Spread tomato paste on the ground and top it with zucchini, red onions, artichoke hearts or other vegetables. Bake the pizza again for 13-15 minutes.
Mix white almond butter, yeast flakes and the juice of half a lemon to a homogeneous mass. Then distribute on the pizza and bake it for the last time in the oven for ca. 5-8 minutes. Top it with fresh rocket and use salt and pepper to taste.
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