Vegan dinkel pizza

Lindroos dinkel tunnbröd...

...for a fast and delicious meal :)

Serves 2:

Dinkel tunnbröd (2 slices)

Tomato purée (3 tbsp)

Mushrooms (sliced - 100g)

Vegan cheese (50g)

Vegan ham (50g)

1) Preheat oven to 180C.

2) Top the bread with tomato, mushrooms, cheese and ham.

3) Cook for 15 minutes, or until the mushrooms are cooked and the cheese melted.

Vegan Pizza

This is my first attempt, but definitely not my last, at making a vegan pizza. There’s plenty of room for improvement, but for my first shot – not bad. I didn't want to use a store bought "vegan cheese" so I used a home made crumble with tofu, spices and nutritional yeast, it as ok but not perfect. Next time I will try a home made vegan "melty-cheese".

Serves 4:
For the dough
Strong white flour (500g)
Salt (1 tsp)
Dry yeast (1 tsp)
Water (275 ml)
Olive oil (1 tbsp)
Oregano (1 tsp)
Pepper

For the topping
Tomato sauce (2 tbsp)
Black olives (20 - sliced)
Onions (2 - finely sliced)
Tofu (100g)
Nutritional yeast (1 tsp)
Curry (1 tsp - powder)
Soy sauce (1 tsp)
Oregano

1) In a large mixing bowl, stir together the flour, salt, oregano, pepper and dried yeast. Make a well in the centre of the flour mixture. Pour most of the water into the well along with the olive oil and bring the dough together with your hands. As the flour is incorporated the dough will start to take shape. Add the remaining water if the dough feels tight or hard.
2) Turn the dough out onto a clean surface and knead until the dough is smooth and elastic.
3) Divide the dough into two equal portions, shape each portion and place on a baking tray. Allow to rest for about 15 minutes.
4) Preheat the oven to 220C.
5) Crumble the tofu, mix in the curry, soy sauce and nutritional yeast and reserve.
6) Cover the surface with the tomato sauce, onion, olives and oregano.
7) Top with the tofu mixture.
6) Cook until the base is golden-brown, around 30 minutes.

Mushroom Pizza

Serves 4:
For the dough
Strong white flour (500g)
Salt (1 tsp)
Dry yeast (1 tsp)
Water (275 ml)
Olive oil (1 tbsp)

For the topping
Tomato sauce (2 tbsp)
Mushrooms (6 - sliced)
Black olives (10 - sliced)
Onions (2 - finely sliced)
Mozzarella Cheese (150g)
Oregano

1) In a large mixing bowl, stir together the flour, salt and dried yeast. Make a well in the centre of the flour mixture. Pour most of the water into the well along with the olive oil and bring the dough together with your hands. As the flour is incorporated the dough will start to take shape. Add the remaining water if the dough feels tight or hard.
2) Turn the dough out onto a clean surface and knead until the dough is smooth and elastic.
3) Divide the dough into two equal portions, shape each portion and place on a baking tray. Allow to rest for about 15 minutes.
4) Preheat the oven to 220C.
5) Cover the surface with the tomato sauce, onion, mushrooms, olives and oregano.
6) Cook for 5 minutes. Add the cheese and cook until the base is golden-brown and the toppings are bubbling.