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all recipes
Main Dishes
Pizza vegan
Details
30 min
35 min
vegan
print
Aljosha und Gordon
Ingredients
Pizza dough
400 g spelt whole wheat flour
250 ml water
Optional: a handful of
Rapunzel Pumpkin kernels roasted
5
Topping
1 Zucchini in thin slices
2 red onions in thin slices
200g
Rapunzel Tomato paste mediterranean in the tube
2
Rapunzel Artichokes quartered in brine
3
Fresh rocket
Optional: more vegetables
Cheese substitute
100 ml
Rapunzel white almond butter, from Europe
1
5 EL
Rapunzel yeast flakes
3
Juice of half a lemon
Details
30 min
35 min
vegan
print
Aljosha und Gordon
Pizza vegan
Method
Preheat the oven to 180 ° C. Mix Whole spelled flour and water in a bowl. Use a dough hook to make a homogeneous dough. Sprinkle some flour on a surface, knead dough quickly and divide into 4 equal pieces. Form dough into a flat round shapes and bake in the oven at 180°C for 8-10 minutes.
Cut the zucchini and red onions into thin slices. Spread tomato paste on the ground and top it with zucchini, red onions, artichoke hearts or other vegetables. Bake the pizza again for 13-15 minutes.
Mix white almond butter, yeast flakes and the juice of half a lemon to a homogeneous mass. Then distribute on the pizza and bake it for the last time in the oven for ca. 5-8 minutes. Top it with fresh rocket and use salt and pepper to taste.
Pizza vegan
Ingredients
Pizza dough
400 g spelt whole wheat flour
250 ml water
Optional: a handful of
Rapunzel Pumpkin kernels roasted
5
Topping
1 Zucchini in thin slices
2 red onions in thin slices
200g
Rapunzel Tomato paste mediterranean in the tube
2
Rapunzel Artichokes quartered in brine
3
Fresh rocket
Optional: more vegetables
Cheese substitute
100 ml
Rapunzel white almond butter, from Europe
1
5 EL
Rapunzel yeast flakes
3
Juice of half a lemon
Details
30 min
35 min
vegan
print
Aljosha und Gordon
Pizza vegan
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