Spelt Vegan Pizza Recipe with Margherita Topping

Name: Spelt Vegan Pizza Recipe with Margherita Topping
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 25cm (9 inch) pizzas
Ingredients: 235 g wholemeal spelt flour; ½ tsp salt; 175 ml warm water; 6 g instant dried yeast; 1 tbs olive oil plus extra for greasing; 100 g cashews; 1 tsp miso; 2 tsp nutritional yeast; 1 clove small garlic; 75 ml water; 1 tbs olive oil; 1 tbs lemon juice; ½ cup tomato passata; 1 clove garlic; 1 tbs finely chopped basil leaves plus extra for serving; 8 cherry tomatoes; salt and pepper; Extra virgin olive oil for serving

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
2 25cm (9 inch) pizzas
Calories
935 kcal
Course
Side Dish, Main Course, Appetizer
Cuisine
Vegetarian, Vegan

Spelt Vegan Pizza Recipe with Margherita Topping

Omar Parker

Report

Simple, delicious, satisfying the Italian classic, Margherita Pizza, becomes vegan thanks to this cheeseless vegan pizza recipe that uses cashew ricotta in place of cheese.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

VEGAN PIZZA DOUGH:

235 g wholemeal spelt flour whole wheat
½ tsp salt
175 ml warm water ¾ cup
6 g instant dried yeast 2 tsp
1 tbs olive oil plus extra for greasing

CASHEW RICOTTA:

100 g cashews 3 ½ oz
1 tsp miso
2 tsp nutritional yeast
1 clove small garlic
75 ml water ⅓ cup
1 tbs olive oil
1 tbs lemon juice

VEGAN MARGHERITA TOPPING:

½ cup tomato passata
1 clove garlic chopped
1 tbs finely chopped basil leaves plus extra for serving
8 cherry tomatoes halved
salt and pepper
Extra virgin olive oil for serving

Add to Shopping List

Instructions

First thing first preheat your oven to 240 celsius (465 Fahrenheit) and place the pizza stones on the middle rack as soon as you start the dough as this dough is ready in about 30 minutes depending on how warm or cold your room is.
To make the dough place the flour and salt in the bowl of a stand mixer fitted with a dough hook. Stir well to make sure the salt is well mixed through the flower. Place 2 tbs of the water in a bowl along with the yeast and leave for 5 minutes or so until the mixture foams. Add the yeast, remaining water and olive oil to the bowl of the mixer and knead for 5 to 10 minutes, or until the dough springs back lightly when touched. Lightly grease a large bowl with a little extra olive oil and add the dough, tossing it in the oil. Cover and leave for 30 minutes or until doubled in size.
While the dough does its thing make the cashew ricotta. Place all the ingredients in the bowl of a food processor and process until smooth and creamy, around 5 to 10 minutes. Scrape down the sides of the bowl occasionally to make sure you don't have any lumpy bits!
For the topping combine the tomato passata with the garlic and chopped basil and salt and pepper.
Cut 2 large square pieces of baking paper that are roughly 30cm (11 inches) wide. Remove the dough from the bowl, cut in half and place onto each square of baking paper. Roll each half into circles roughly 25cm (9 inches) in diameter. Leave for 5 minutes before topping.
Divide the sauce and cherry tomatoes between each pizza. Add dollops of the cashew ricotta and scatter some additional basil leaves on top. Take each square of baking paper and carefully place on the preheated pizza stone. Bake each pizza for 8 to 10 minutes or until the edges of the crust are lightly golden and the base is crisp.
Scatter additional basil leaves on top and add a drizzle of extra virgin olive oil and serve immediately.

Nutrition Information

Show Details

Calories 935kcal (47%) Carbohydrates 114g (38%) Protein 29g (58%) Fat 40g (62%) Saturated Fat 5g (25%) Sodium 736mg (31%) Potassium 821mg (23%) Fiber 20g (80%) Sugar 8g (16%) Vitamin A 720IU (14%) Vitamin C 26mg (29%) Calcium 37mg (4%) Iron 10.7mg (59%)

Nutrition Facts

Serving: 225cm (9 inch) pizzas

Amount Per Serving

Calories 935 kcal

% Daily Value*

Calories	935kcal	47%
Carbohydrates	114g	38%
Protein	29g	58%
Fat	40g	62%
Saturated Fat	5g	25%
Sodium	736mg	31%
Potassium	821mg	17%
Fiber	20g	80%
Sugar	8g	16%
Vitamin A	720IU	14%
Vitamin C	26mg	29%
Calcium	37mg	4%
Iron	10.7mg	59%