Roast Vegetable Pizza

Flora Freedom

There's more where this came from!

Ingredients

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

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.

Recipe serves: 6

Prep Time: 20 min

Cook Time: 25 min

Method

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.