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 nutritional yeast (sounds nasty if you've never tried it, but look it up. It's packed full of crazy incredible vitamins such as B12, has a wonderfully cheesy taste, and 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 nutritional yeast (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 nutritional yeast).

Serve it up with a fresh green salad!