There is nothing better than thin crispy pizza loaded with juicy veggies.
It is that kind of a dish that gives incredible pleasure, at the same time does not leave a feeling of heaviness. And you finish all at once, without leaving a single piece.
Oh, boy! I probably was Italian in my past life. I love Italian cuisine so badly. But let me tell you, Italian food doesn’t mean unhealthy or guilty. You can definitely modify all the classic dishes and make them healthier. And I can help you out! This pizza recipe is mind blowing! I didn’t plan to publish it, so I didn’t capture any cooking details, but when we tried it… It was clear at first bite… it should be posted on the blog!
Do you guys remember this yellow magic sauce I posted the other day? So we had it on top of the pizza and it was so delicious! You know, we are all about mouthwatering vegan and vegetarian dishes for all types of occasions, but we prefer to keep everything as much healthy as possible. So instead of cheese we use this creamy sauce, and i’m telling you, it is insane! We made classic thin and crispy crust, so it is not a gluten free pizza. Go ahead and make it GF if you wish! For topping, we usually use what we have in our fridge. This time, we made 2 giant pizzas with pretty much the same toppings, the only difference was kale/brussels sprouts, you’ll see below.
2 fresh tomatoes, chopped
1 red onion, sliced
4-5 tbsp of tomato paste
1 cup of champignons, chopped
some kale leaves
brussel sprouts (5 heads)
Italian seasoning (very important)
salt & pepper
For Italian Pizza Dough:
3 cups of flour
1 cup of warm water
2 tsp of instant dry yeast
a pinch of salt
1 tsp of coconut sugar or maple syrup
1 tbsp of olive oil
To make the dough, combine all ingredients in a food processor, it should move away from the walls of the combine very easily. If your dough is very sticky, add more flour, bit by bit. Place your dough in greased bowl, cover with towel and leave for about 30min, then knead it with hand (quickly) and leave for 15 min. So in total it takes 45 min for the dough to be prepared and it doubles in size.
Preheat the oven to 200°C / 400°.
Add some olive oil onto your baking sheets (this amount of dough is for 2 pizzas), then add a pinch of flour. Split the dough for 2 parts. Using your clean hands, you need to stretch the first part of dough in the air, then transfer onto the backing sheet and flatten with your hands. Make the edges slightly higher. Repeat with second part (or make it later, when your pizza is gone).
To make the crust crispy, but not watery, grease it with a little bit of olive oil (spray or use a silicon thing), then add a layer of tomato paste, Italian seasoning, onion, tomatoes, zucchini, mushrooms and kale (Brussel sprouts you will use for your second pizza). Add some salt and pepper + more Italian seasoning. Fresh herbs like oregano and basil work great as well. Bake for 10 minutes. Take it out the oven and serve with yellow salsa and some vegan parmesan. Let me tell you, you won’t stop at only one pizza!
One day I’ll write a cookbook, and it will be filled up with Italian dished like that, mouthwatering, easy-to-prep and vegan/vegetarian friendly.
Enjoy this recipe and share your creations with me here or by tagging me on instagram!
Love, Anastasia x