INGREDIENTS
For the dough:
¾ cup warm water (lukewarm)
1 tsp coconut sugar
2 Tbsp instant yeast
1 cup whole wheat flour (+ a bit more for spreading)
½ cup rice flour (exchange for spelt, buckwheat, or only wheat flour)
For the sauce:
½ cup passata
1 Tbsp tomato paste
1 tsp balsamic vinegar
½ tsp garlic powder
1 tsp oregano
dash of black pepper
dash of Himalayan salt (optional)
Toppings:
cherry tomatoes
mushrooms
red onion
broccoli florets
artichoke
cashew moxarella
nutritional yeast
Tools:
measuring cups and spoons
pizza slicer
INSTRUCTIONS
Add the water, coconut sugar and yeast to a medium sized bowl. Make sure that the water is lukewarm and not too hot. Slowly stir so that the sugar dissolves and set aside for 5 minutes until yeast gets foamy.
Slowly add the flour and combine with a spatula. Form a ball from the dough with your hands and knead it for 1-2 minutes.
Place the dough ball into a floured bowl, cover with a kitchen towel or cling warp and set aside for 1 hour.
In the meantime, whip together all ingredients for the sauce, add spices according to taste and set aside.
Divide the dough into two halves, slightly flour a baking sheet and place the ball on it. Use your hands or a rolling pin to flatten the dough to the desired thickness.
Preheat the oven to 200°C.
Gently spread the tomato sauce on top and add your desired toppings.
Bake the pizza for 12-18 minutes (depending on the desired crunchiness and thickness) and enjoy!
