People are always
horrified amazed when I say I don’t eat pizza, but then I go on to explain that it’s not pizza I have a problem with, it’s the soggy, greasy, cheese laden things that dominate the UK takeaway scene. Proper crispy pizza laden with roasted veggies is one of my favourite things, and (as I recently discovered) it’s super easy to make at home. The dough has 2 variations, a vegan version, and a fat free high protein ‘athlete’ version.
Ingredients: makes one large pizza (serves 2)
Athlete protein version:
- 1 cup Greek yogurt
- 1.25-5 cup self-raising flour
- 1.25 cup self-raising flour
- water to form a dough
- pinch of salt
- 4 tbsp tomato purée
- 1/2 tsp garlic powder
- pinch salt and pepper to taste
- 1 tsp Italian seasoning (dried basil, thyme, oregano)
- water to thin to desired consistency
- 2 tbsp nutritional yeast
- 1/2 broccoli
- 1 medium onion cut into thin strips
- 2 medium tomatoes
- 1 bell pepper sliced into strips
- anything you want!
What to do:
- Preheat oven to 200 degrees and line a pizza stone/ baking tray with parchment.
- Mix dough ingredients in a bowl with a spoon until combined, then flour up your hands and flatten the dough onto your floured baking parchment until it’s about 2 cm thick.
- Cook dough for 2 minutes, meanwhile prep tomato sauce.
- Mix sauce ingredients and apply to the hot pizza. Add the veggies and bake for 12-14 minutes until the dough is cooked through.
- Cut and serve.