Now, whether or not you’re a crust person, well that’s a completely different story.
But wouldn’t you agree with me that pizza is this universal food that most people around the world know and love? See I told you, everyone loves pizza!
Now let me start by saying that not all pizzas are created equal and yes, they’re not usually associated with healthy eating. Especially if your one of those people that will order that crazy meat pie stuffed crust pizza (I’m not even joking. If you live in Australia, you will have seen the ad).
However, there is no reason why you can’t enjoy eating pizza as part of a balanced diet. Especially if you make it at home, with fresh, wholesome ingredients! Now don’t let me catch you complaining that pizza dough is too hard to make and takes too long!
Ok I’ll admit it, I would have to agree with you on that one. However, this pizza is the exception. No, I’m not lying to you. Do you want to know my secret? Ok, listen closely… This recipe is yeast free!
If you just asked yourself, what is yeast? Then you have most likely never made any pizzas or breads from scratch before. If you have, but are still unsure, then let me quickly fill you in. Yeast is a very common ingredient in breads and doughs, and can hide in many processed foods. Essentially it is a fungi, it feeds off sugar which helps the yeast release gas, this gas is what makes doughs rise to achieve that light and fluffy texture.
So, since this pizza recipe is yeast free; not only is there no need to wait hours for the dough to rise (or proof, in baker terms), but it also means that those with yeast sensitivity/intolerance (like myself) can enjoy it as well.
The crust is slightly crunchy, but the base itself is soft and has a bread like texture. The buckwheat flour also adds a subtle nutty flavour that I love. Although it doesn’t have the same chewy texture as a traditional yeast base, it does pass the ‘pick up test,’ which means no fork and knife necessary!
If you think that’s a bonus, wait till you hear this… The ground flax seeds (also known as linseeds) add extra goodness such as fiber, vitamin B1 and omega-3s or essential fatty acids. Not only are you getting goodness from the veggie toppings but the base too! So this is the perfect recipe to customise for all those fussy kiddies out there.
I’m not a huge fan of cheese and I very rarely eat dairy, but I will not eat a pizza without some sort of ‘cheese’ topping!
I’m sure you all can relate. I feel like the toppings don’t stick together and its just bland if you remove the cheese aspect entirely! Every time I make a pizza, I always play around with the cheese aspect and try something a bit different. However, the one thing I always come back to is this vegan béchamel sauce (which is originally from my veggie lasagna recipe, I promise you will see the recipe soon).
I wouldnt compare it to cheese (so don’t go doing that either), but I just enjoy it for what it is. It adds a nice saucy, creamy texture and flavour. Yum!
If you have nutritional yeast in your pantry, you can add some in to make it more cheesy. If your in a pinch for time, or you just don’t want to make extra dishes, you can skip the béchamel sauce all together and add a few dollops of coconut yoghurt instead.
- For The Base:
- ½ cup buckwheat flour
- 2 tablespoons tapioca flour
- 2 tablespoons flax seeds, ground
- ½ teaspoon baking powder *
- ¼ teaspoon baking soda *
- pinch of salt
- ¼ cup filtered water
- For the Vegan Béchamel Sauce:
- 1 tablespoon coconut oil
- 1 tablespoon buckwheat flour
- ¾-1 cup plant milk (I use almond)
- pinch of pepper
- For The Toppings:
- 2 tablespoons tomato paste
- handful of spinach
- 1 field mushroom, chopped
- ¼ cup pumpkin, diced and roasted
- ¼ cup capsicum, roasted and chopped
- 2 tablespoons sun dried tomatoes, roughly chopped
- Preheat the oven to 180C (350F) and line a baking tray with baking paper.
- To make the pizza dough, add the buckwheat flour, tapioca flour, ground flax seeds, baking powder, baking soda, salt and water into a bowl. Mix well with a spoon until evenly combined. The dough should be slightly tacky but should stick to your hands too much. Add a touch more buckwheat flour if need be.
- Roll the dough into a ball and transfer onto the baking paper. Roll the dough out using a rolling pin or press down with your finger tips (I like my pizza base on the thinner side, you choose your desired thickness).
- Top the pizza base with the tomato paste, spinach, mushrooms, roasted pumpkin, roasted capsicum and sundries tomatoes.
- To make the vegan béchamel sauce, heat the coconut oil in a small saucepan. Once hot, add the buckwheat flour and whisk for roughly 10-20 seconds until the flour is lightly cooked. Slowly add the plant based milk whilst continuously whisking. Add pepper to taste. The end result should be smooth and creamy.
- Drizzle over your desired amount of béchamel over the prepared pizza. Bake for 15-20 minutes or until the dough is slightly crunchy around the edge and the vegetables and sauce are golden.
To roast the veggies: Preheat the oven to 180C (350F) and line a baking tray with baking paper. Rinse the red capsicum and place on baking tray, roast for 1 hr, flipping over every 20 mins (the skin should look charred and will begin to peel away). Once the capsicum is done, cool slightly before peeling off the skin and removing the core/seeds. For the pumpkin, cut into 1cm cubes and toss lightly in coconut oil. Cook for 30 mins, tossing halfway through.