Roast Vegetable Pizza

Flora Freedom

Roast vegetable pizza

Remember when you were told not to play with your food? Forget that and get stuck-in making our vegan roast vegetable pizza. You can easily turn this recipe into a fun family activity by splitting the dough into 4, and have everyone decorate their own before popping them in the oven for 15-20 min, de-licious.

  1. 25 g Flora Freedom
  2. 125 g self-raising wholemeal flour
  3. 1/2 teaspoon baking powder
  4. pinch of salt
  5. 1/2 teaspoon dried oregano
  6. 7 tablespoons soya milk
  7. 50 g sundried tomatoes in oil, drained and chopped
  8. 50 g cherry tomatoes, halved
  9. 1 red onion, halved and cut into wedges
  10. 1 small courgette, shaved into very thin slices using a vegetable peeler
  11. 8 black olives
  12. 25 g pine nuts
  13. 75 g dairy free mozzarella for pizza, grated

Recipe serves: 6

Prep Time: 20 min

Cook Time: 25 min

  • Preheat oven to 200° C, 180° C fan, Gas mark 6.
  • Sieve the flour, then place all ingredients for pizza base together in a mixing bowl and mix together to form a soft dough. Alternatively, throw the ingredients into a food processor to blend together.
  • Place the dough onto a lightly floured surface. Knead lightly and shape into a flat round about 20-23cm in diameter. Place on a greased baking tray.
  • Scatter the sundried and cherry tomatoes on top of the base, followed by the remaining topping ingredients, finishing off with a sprinkling of dairy free mozzarella.
  • Bake in preheated oven for 20-25 minutes, until the base is light golden. Serve straight away with a crisp mixed salad.

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