Devices & Accessories
Veggie-packed Vegan Pizza
Prep. 20min
Total 1 h 30min
4 portions
Ingredients
Pizza Dough
-
olive oil for greasing
-
water lukewarm200 g
-
caster sugar1 tsp
-
5 g dried instant yeastfresh yeast crumbled20 g
-
strong white bread flour400 g
-
olive oil30 g
-
fine sea salt1 tsp
Vegan Cheese Sauce
-
raw cashew nuts soaked for 15 minutes in hot water, drained100 g
-
nutritional yeast flakes40 g
-
waxy potatoes peeled, cut in pieces (3 cm)50 g
-
carrot peeled, cut in pieces (3 cm)50 g
-
onion quartered50 g
-
water150 g
-
½ vegetable stock cube (for 0.5 l)vegetable stock paste homemade1 Tbsp
-
lemon juice1 Tbsp
-
fine sea salt to taste1 pinch
-
garlic powder½ tsp
-
sweet paprika1 pinch
-
ground black pepper1 pinch
Finalisation
-
tinned chopped tomatoes250 g
-
courgette sliced (approx. 3 mm)50 g
-
cherry tomatoes sliced (approx. 3 mm)6
-
button mushrooms sliced (approx. 3 mm)50 g
-
red onion sliced (approx. 3 mm)50 g
-
fine sea salt2 pinches
-
dried oregano1 Tbsp
-
olive oil1 Tbsp
-
fresh basil leaves plus extra for garnishing15
Difficulty
easy
Nutrition per 1 portion
Sodium
603.2 mg
Protein
26.2 g
Calories
2955.4 kJ /
706.4 kcal
Fat
24.5 g
Fiber
9.4 g
Saturated fat
3.7 g
Carbohydrates
97.6 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Broccoli and Oat Crumble with Vegan Cheese
1 h
Umami Soup
1 h 20min
Vegan Supreme Pizza
9 h 40min
Gluten-free Pizza
30min
Vegan Mushroom and Spinach Lasagne
2 h 15min
Black-eyed Bean Stew with Vegetables
2 h 10min
Wholewheat Spaghetti with Avocado Sauce and Vegan 'Parmesan' (TM6 & TM5)
25min
Vegan Coconut Cake
50min
Vegan Spanish Omelette
40min
Vegan Sun-dried Tomato and Artichoke Quiche
1 h 10min
Vegan Paella with Smoked Tofu
25min
Vegan Lentil Lasagne
2 h 20min