John Myers
Ingredients for 2 servings:
- 200 g wholemeal spelt flour
- ½ pack of fresh yeast
- 100 ml water, lukewarm
- 2 tbsp olive oil
- some salt
- 1 pinch(s) of sugar
- 4 tbsp nutritional yeast
- 2 tbsp margarine, vegan
- 3 tsp wheat flour
- 150 ml water, lukewarm
- 1 tsp mustard
- 100 ml tomato sauce, vegan
- rosemary
- oregano
- ½ bell pepper(s), red
- some peppers, mild, pickled
- 2 small onions
- some Kalamata olives, pitted
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
You won’t miss any cheese
First, for the pizza dough, put 200g of flour in a bowl, crumble the yeast into a small well, and add a pinch of sugar. Mix with 100ml of lukewarm water, add a little salt, and 2 tablespoons of oil. Stir in dried oregano, if desired. Knead the dough thoroughly, cover with a clean kitchen towel, and let it rise in a warm place for 30 minutes. In the meantime, wash and trim the bell pepper half and cut into thin strips. Peel the onions, halve them, and slice them thinly. Remove the peppers from the jar, remove the stems, and slice them. Remove the olives from the jar and drain well. Knead the pizza dough thoroughly again, roll it out thinly, and spread with the tomato sauce. Top with the vegetables. For the yeast mixture, melt the margarine in a small saucepan, whisk in 3 teaspoons of flour, and pour in 150ml of water. Add nutritional yeast, 1 teaspoon of salt and a little mustard (be careful, the mustard should add flavor but not overpower the dish. About one teaspoon is enough). Bring to a boil briefly while stirring, then drizzle over the pizza with a spoon. Sprinkle a little more oregano over the pizza to taste. Bake in a preheated oven at 180 degrees until the desired degree of browning. Very tasty: drizzle a little fresh garlic oil over the still hot pizza. To do this, simply press 2 cloves of garlic into a little oil, mix and you’re done. Of course, the pizza can also be topped with any other vegetables according to taste.
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