Dinner: Oat and vegetable pizza

Ingredients for 1 servings:

• 250 g oat flour (you can easily make it yourself by grinding fine oat flakes in a food processor)
• 250 g spelt flour type 630
• 1 packet of dry yeast
• 2 tsp salt
• 3 tbsp olive oil
• 350 ml water, lukewarm
• 2 tbsp tomato paste
• 2 tbsp cloudy apple juice
• 1 tbsp balsamic vinegar
• 50 g tomatoes, dried, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp oregano, dried
• 1 tsp sweet paprika powder
• 1 dl tomatoes, chunky (400 g net weight)
• 150 g mushrooms, brown
• 1 onion(s), red
• 10 green olives, sliced
• 3 tbsp corn (from the can)
• ½ bell pepper(s), yellow
• ½ zucchini
• 150 g cheese substitute, vegan, grated
• olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

vegan, for 1 tray

For the dough, mix the dry ingredients. Using a fork, roughly stir in 350 ml of lukewarm water and olive oil to avoid lumps. Using the dough hook on a hand mixer, knead the dough into a smooth dough. I always knead the dough by hand for at least 5 minutes. Then, cover and let it rise in a warm place for at least 1 hour, or longer if you like. Preheat oven to 200°C (top/bottom heat). For the tomato sauce, mix tomato paste with apple juice and balsamic vinegar, then gradually add the remaining ingredients. For the topping, thinly slice the mushrooms, onion, bell pepper, and zucchini. Line a baking sheet with baking paper. Roll out the dough evenly on the baking sheet. Spread the tomato sauce on top and spread a thin layer of about 1/3 of the vegan cheese. Then top with the vegetables in a colorful pattern. Sprinkle with the remaining cheese. Drizzle with a little olive oil and bake in a hot oven (on the middle rack) for about 20-25 minutes. I always like to serve a fresh green salad with the pizza.