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For the dough: 1 kg brown whole-wheat flour (type 1100 or type 1600), 2 packets dry yeast, water, salt
For the pizza sauce: 1 small can tomato concentrate, 1 small can tomatoes, 2 dl water, 1 teaspoon salt, 1 clove garlic, 1 teaspoon oregano, basil, thyme
For the topping: 250 g champignon mushrooms, 3 tomatoes, 1 small zucchini, 1-2 green bell peppers, 1 eggplant, 500 g fresh and smoked tofu, 1 packaged seitan, 1 teaspoon nutritional yeast


Mix the ingredients and knead until you have a smooth dough. Leave the dough for half an hour and let it rise in a warm, draft-free place. Use a stick blender to mix all the ingredients for the pizza sauce.
Slice champignon mushrooms. Cut tomatoes into thin slices. Grate zucchini. Cut peppers into thin strips. Cut eggplant into 1 cm squares or smaller. Add oil, salt and pepper and garlic, if necessary. Leave aside. Prepare and cut all the ingredients separately.
Grate tofu. Fry mushrooms and grated tofu. Add nutritional yeast. In another pan fry seitan. Add zucchini and bell peppers.
Cut the dough in half and roll it out to the size of the baking pan and to about 0.5 cm thick. Pour sauce over the pizza dough and add toppings of your choice. Put tofu and mushrooms on the top.
Preheat oven to 230°C or 250°C, if possible. Put pizza in the middle and bake for 15 minutes, until bottom is crisp.
Repeat with the other half of dough.

*Scissors are very practical for cutting pizza! :)

Photo: Maja Sokolean
Cooked by: Anita Euschen

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