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Whoever says cooking isn’t fun has never tried tossing pizza dough. Give it a go with this simple and easy dairy-free Roast Vegetable Pizza recipe.
Whoever says cooking isn’t fun has never tried tossing pizza dough. Give it a go with the kids with this simple and easy dairy-free Roast Vegetable Pizza recipe. Covered in delicious vegetables, it’s as good for you as it tastes!
Prep time20 minutes
Cooking time25 minutes
Servings4 portions
DifficultyEasy
Ingredients
Pizza base
25 g Flora Original
125 g wholemeal self raising flour sieved together with
1/2 tsp baking powder and
1/2 tsp salt
1/2 tsp dried oregano
1 medium egg beaten together with
1 tbsp soya milk
Topping
50 g sundried tomatoes in oil, drained and chopped
50 g cherry tomatoes, halved and cut into wedges
1 small courgette, shaved into very thin slices using a vegetable peeler
6 - 8 black olives
25 g pine nuts
75 g dairy-free mozzarella for pizza, grated
(violife for pizza with mozzarella flavour – dairy/lactose/soya/gluten free & vegan)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Preheat oven to 200 C, 180 C fan, Gas mark 6.
Place all ingredients for pizza base together in a mixing bowl and mix together to form a soft dough. Alternatively, whiz ingredients together in a food processor.
Turn onto a lightly floured surface. Knead lightly and shape into a flat round about 20-23cm in diameter. Place on a greased baking tray.
Scatter the sundried and cherry tomatoes on top of the base, followed by the remaining topping ingredients, finishing off with a sprinkling of dairy free mozzarella for pizza.
Bake in preheated oven for 20-25 minutes, until the base is light golden. Serve straight away with a crisp mixed salad.
Alternatively, divide the dough into 4 to make individual pizzas and cook for 15-20 minutes.