February 06, 2023

Italian classic, vegan version and quite healthy too.

In a bread maker or dough mixer, add (in this order):

• 230 mL of water
• 1 tsp yeast
• 1/2 tsp salt
• 250g atta flour
• 1 1/2 tsp vital wheat gluten

Let the machine mix the dough for about 3’. You may need to add a bit of water or flour to get a good consistency. Put the dough in a large glass bowl and cover with some cling film. Let the dough ferment for a couple of days.

Pre-heat the oven at 180C with fan. Carefully take the dough out and spread a generous amount of flour on it so it is covered with flour. Take a large baking tray and sprinke some flour everywhere (this is so the pizza won’t stick to it). Then spread the dough thinly without breaking it (this part takes a while and requires some care, unless you’re a pizzaiolo, which is definitely not my case).

Mix the following in a bowl:

• 2 tbsp tomato concentrate
• 1 tsp oregano
• 1/2 tsp salt
• 1 tbsp water

Mix well and spread all over the pizza. Finally, add some toppings of your choice, for example:

• Sliced onions
• Sliced chillis
• Sliced mushrooms
• Sliced capsicum
• Sweetcorn
• Olives
• Vegan cheese
• Anything else you would fancy

Bake for about 15’, until the edge are slightly brown. Enjoy!