Wednesday, 17 July 2013


These thin-crust beauties are topped with home-made chilli-infused tomato sauce and  a scattering of veg I had lying around the house (green and red peppers, onions, sun-dried tomatoes and avocado). To replace the cheese, I sprinkled on some wheat germ (sounds nasty if you've never tried it, but look it up. It's packed full of crazy incredible vitamins and hardly tastes of anything so really just adds to the aesthetics of the pizzas while also providing a nutritional boost).

I managed to freeze these for lunch this week, usually heating one up and serving with a fresh salad. If you do choose to freeze them, make sure you wrap each one individually (in cling film / foil etc) to stop them from sticking together.

Before I shoot off, here's a cool post from 'This Afropolitan Life'. She discusses whether Africans are natural vegans. Check it out!

- 1.5 cups wholegrain flour
- 1/4 cup water
- 4 tbsp olive oil
- Salt
- 4 large tomatoes (chopped)
- 1 tbsp ketchup
- 1-2 tsp chilli powder
- chopped vegetables of your choice
- 4 tbsp wheat germ / breadcrumbs (optional)

To make the base, mix the flour, a pinch of salt, 2 tablespoons of oil and a bit of water in a large bowl to form a firm dough. Add a bit more flour if you find that the dough is too sticky. Likewise, add a bit of water if the dough is too dry.
Divide the dough into 6-8 equal parts and roll each piece on a lightly floured surface to form your mini pizza bases.

To make the sauce, add the chopped tomatoes, ketchup, chilli powder, 2 tbsp olive oil, salt to taste and 3-4 tablespoons of water to a saucepan and bring the whole thing to a boil. After 10 minutes, turn the heat down (medium-low) and let the sauce simmer, uncovered, for 10-15 more minutes or until it has reduced nicely to form a thick sauce.

Put it all together. Place your pizza bases on a lined baking sheet, spread the sauce over the top and sprinkle on your chopped vegetables (and optional wheat germ/breadcrumbs).

Serve it up with a fresh green salad!