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Whole Wheat Pizza with Vegan Cheese


For the Dough

  • 1 cup whole wheat flour
  • 1 tsp active dry yeast
  • ½ cup warm water
  • ½ tbsp date paste
  • ⅛ tsp unrefined salt

For the Topping

  • Raw cashew cheese
  • Tomato sauce
  • Thinly sliced vegetables – capsicum, broccoli, cauliflower, zucchini, mushrooms, etc.
  • Roughly shredded basil leaves
  • Olives, sliced into rings
  • Jalapeño peppers, sliced (optional)
  • Gomasio (optional)


Mix the yeast with a little lukewarm water and allow to rise. You may add a little date paste to help it rise.

Mix the bloomed yeast with the wheat flour. Add salt and some water and knead well. The dough should not stick to the vessel you are mixing in – add a little more flour if it is sticking, or add a little water if it is dry. Keep the dough in a warm place and allow it to rise to double its original size.

Once risen, spread the dough thinly on a baking pan. Spread 2 tbsp of tomato sauce on top of the pizza dough. Add whole or diced basil leaves on top of this, followed by a little cheese spread. Then add desired vegetables & toppings.
Lastly, finish topping with more cheese spread. Bake in a pre-heated oven at 180 °C (375 °F) for 20 minutes.

Serve immediately.

Serves 2 – 3


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