Quite possibly the easiest Vegan/Vegetarian pizza flatbread in the world. So this is a vegan pizza and a skin friendly one too. I have played around with some oatmeal flour and some buckwheat flour to make it gluten-free but you can also use a regular gluten-containing Strong white flour or just a gluten-free flour like Doves which would work well. If you do use different flour you may have to adjust the water content a little bit, to give you a kneadable dough that is not to dry and that is not so wet that it sticks to the surface.
Brassicas like Kale, Cavolo Nero and Brocooli look and taste good but they also have great benefits for health, and the skin. They have good anti-inflammatory and anti-bacterial effects and contain things like antioxidants which can help againsts pre-mature aging. So get your fill of these green beauties to limit the free radical damage to your cells which can accelerate the aging process.
Vegan Pizza Base
200g of oat flour
100g of Buckwheat flour
1 sachet of fast action dried yeast
1 tsp of xantham gum (Not 100% necessary but it will make the dough a little more elastic and pliable.
1 tsp of salt
1 tsp of nutritional yeast (optional) This give the dough a cheesy taste
175ml approx of warm water
1 bunch of Cavolo Nero, woody stems removed and very finely sliced (or just use Kale)
1 handful of frozen peas, cooked
1 large handful of edamame, shelled
1 bunch of purple sprouting broccoli, lightly cooked
1 large handful of pumpkin seeds
1 large handful of baby kale (or you can just use Rocket)
1 tub of ready-made hummus
1/4 of a lemon
salt and pepper
extra virgin olive oil
Basil (optional) to serve
Oven on to 220c.
Tip the oat flour and buckwheat flour into a bowl. Add the yeast, xantham gum, nutritional yeast and mix together. Then add the water and stir together with a spoon.
Get your hands in the bowl and the start squeezing the mixture. It will start to come together in to a ball. You are looking for a soft dough which is not too sticky or dry. If you feel it needs more water, then add a couple of tablespoons. If you feel it is a little too damp and is sticking to your hands alot then add a tablespoon or two of flour.
Put some flour on to the work surface and then roll out the dough to an oval about 1cm thick. Place the pizza base on to a baking tray and then pop it into the oven for about 10-15 minutes or until the base is going crispy and golden brown. The cooking time will vary depending on the type of flours that you have used.
As this cooks prepare and cook all your veggies. Mix the avocado with the hummus and add a little lemon juice on top so that it does not go brown. Put the Cavolo nero into a bowl and drizzle with some extra virgin olive oil, season with salt and pepper and massage the oil in to the leaves a little.
I saw this technique used in a kitchen when I was on a job in Atlanta eating at his fabulous restaurant. They are in several locations over the U.S. so if you get the chance, do give one a try. Massaging oil in to the leaves this way makes the Cavolo Nero (or Kale) easier to eat and less tough. Feel free to make your own toppings and whatever you have to hand to make it your own signature veggie pizza! If you are looking for a meat containing pizza, how about this recipe here.
Once your Vegan pizza base is cooked remove it from the oven and leave it to cool a little. Then spread the avocado hummus over the base of it. Pile on the veggies and seeds and then drizzle with extra virgin olive oil. Season, add the basil if using and then serve.
Ps. If you spot any typos let me know and I will correct them.