Vegan Bean and Potato Pizza with Spelt Crust
 
Prep time
Cook time
Total time
 
Hazel & Cacao:
Recipe type: Savoury
Serves: 1-2
Ingredients
  • SPELT PIZZA BASE:
  • 1⅓ cups wholemeal spelt flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 TBSP olive oil
  • 6 TBSP water
  • PIZZA SAUCE:
  • 1 cup passata sauce
  • ¼ cup tomato paste
  • ½ TBSP dried oregano
  • 1 TBSP Italian herb mix
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ½ tsp salt
  • ½ tsp coconut sugar
  • pepper to taste
  • TOPPINGS:
  • 2 pre-boiled potatoes - sliced*
  • ½ cup canned berlotti beans (drained and rinsed
  • ½ cup shredded vegan cheese (or see above for home-made cheese sauce recipe)
  • 1 rosemary spring
  • 2 TBSP nutritional yeast
Method
  1. For the pizza base: mix together the flour, salt and baking powder in a bowl. Add oil and 1 TBSP of water at a time. Knead the dough for 1 minute. Let the dough sit for 10 minutes. Roll with a rolling pin into a pizza shape and pierce with a fork. Bake in the oven for 10 minutes at 200 C before adding toppings.
  2. For the sauce: stir all ingredients together in a bowl. Use immediately and store leftovers in the fridge for up to 2 weeks.
  3. Once the dough has been baked for 10 minutes, spread pizza sauce, layer on sliced potatoes, and sprinkle on beans, cheese, nutritional yeast and rosemary. Season with salt and pepper to taste.
  4. Bake in the oven for another 7-10 minutes until the cheese has melted well. Slice and enjoy with a rocket side salad.
  5. *can use raw potato slices but must be sliced very thin to cook properly.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-bean-and-potato-pizza-with-spelt-crust/