Irresistible Veggie Pizza


  • 3 cups of wholemeal spelt flour
  • 1 tsp of baking powder
  • 1 tsp of good quality salt
  • 1 tsp of apple cider vinegar
  • 1-2 TBSP of olive oil
  • 1 cup of warm filtered water


  • Tomato paste to cover base
  • 1 onion cut into rings
  • 1 yellow capsicum, cut into slices
  • ½ courgette sliced or chopped
  • 1 small broccoli head
  • 1 TBSP of olive oil to massage your kale
  • 2 cups of shredded kale
  • Optional: More nutritional yeast to sprinkle on top
  • Dried oregano, thyme and fresh or dried basil to taste
  • Good quality salt and cracked pepper to taste
  • Optional: 1-2 cups of fresh arugula leaves

Top with the cheese of your choice or for a plant-based option make your own Seed Cheese:

  • 1/3 cup of sunflower seeds (or sunflower and pumpkin seeds)
  • ½ – 1 tsp of freshly minced garlic or ½ tsp of garlic powder
  • 2 tsp of freshly squeezed lemon juice
  • 1 – 2 tsp of nutritional yeast
  • ¼ cup of filtered water

To make your pizza:

  • Preheat oven to 180 degrees
  • Line your baking tray with baking paper and lightly grease your paper with olive oil.
  • In a bowl, add all your pizza crust ingredients, combine well and knead into a fluffy dough. Put your base onto the prepared tray and spread evenly using your hands.
  • Cover your pizza base with tomato paste and prepare your vegetables. Top your tomato-covered base with all of your vegetables except for fresh arugula leaves if using.
  • Prepare your seed cheese if using.
  • Sprinkle with herbs and (seed) cheese and bake for 40-50 minutes or until your pizza smells irresistible, dough is crunchy and cheese melted.
  • Top with Arugula leaves or serve with fresh salad. Enjoy!

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