Vegan pizza
This vegan pizza with creamy bean topping is an absolute hit. Different from a normal, better than all other pizzas, more complete and nutritious.
Ingredients
For the pizza dough
- 200 g whole spelt flour
- 2 g salt
- 2 g dry yeast
- 150 ml water
For covering
- 200 g sieved tomatos
- 4 hot peppers from the glass
- 1 glass of mushrooms
- 2 red peppers
- 2 tsp italian herbs
- 2 tsp dried oregano
- 10 fresh basil leaves
- 10 leaves of fresh arugula
For the topping
- 1 can of small white beans
- 250 ml water
- 3 tbsp yeast flakes
- 1 clove of fresh garlic
- 1 half of onion
- 1 tsp soy sauce
- 1 pinch of onion powder
- 1 pinch of garlic powder
- 2-3 tbsp starch flour about 30g
Instructions
- Prepare the pizza dough the night before and let it rise in the fridge overnight.
- The next day, take the dough out of the fridge and slide onto a floured baking mat.
- Allow to adjust to room temperature for about 15 minutes.
- Preheat a pizza stone in the oven at 220 degrees celsius top/bottom heat for 30 minutes.
- In the meantime, cut the peppers into small pieces and boil them in water until soft. Then drain well.
- Drain and chop the peppers from the jar and the mushrooms.
- For the sauce, drain and puree the beans.
- Bring the water, yeast flakes, soy sauce and spices to the boil in a saucepan.
- Finally, mix the starch with a little cold water and add to the mixture. Boil everything again. Then let it cool down.
- Dust the pizza dough with flour and fold it twice so that the dough is tighter. Then roll out into a rectangle and place on a pizza tray.
- Let the dough rest for another 15 minutes to increase in volume before topping.
- Spread with tomato sauce. Spread the spices and the topping on top. Cover the pizza loosely with the cheese sauce.
- Then bake in the preheated oven for about 20 minutes. Finally, spread the fresh herbs on top.