Vegan lye crust pizza

Name: Vegan lye crust pizza
Prep time: 45 min
Total time: 90 min
Yield: 4
Ingredients: 250 g light spelt flour; 1 tbsp sodium bicarbonate; 1 tsp cane sugar; 1 parcel dry yeast; 50 g roasted, salted chickpeas; 50 g rocket; 30 g onion sprouts; 1 tsp sea salt; a little pepper; 1 ½ tsp salt; 1 tsp coconut oil; 150 g vegan creme cheese with herbs (e. g. Simply V); 200 g vegan mozzarella

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake mixture

250 g light spelt flour

1 tsp salt

1 tsp cane sugar

1 parcel dry yeast (approx. 7 g)

1 ½ dl water, lukewarm

1 tsp coconut oil, melted

Shape & coat

1 tbsp sodium bicarbonate

3 tbsp water, hot

1 tsp sea salt

Topping

150 g vegan creme cheese with herbs (e. g. Simply V)

200 g vegan mozzarella (e.g. Verys Rizzerella)

½ tsp salt

a little pepper

Bake

50 g roasted, salted chickpeas (e.g. Karma chickpeas salted)

50 g rocket

30 g onion sprouts

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How it's done

Cake mixture

Mix the flour, salt, sugar and yeast in a bowl. Add the water and coconut oil, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to stand at room temperature for approx. 30 mins.

Shape & coat

Roll out the dough on a little flour and shape a slightly thicker edge.

Mix the baking soda with the water, coat the edge of the dough and sprinkle with salt.

Topping

Spread the cream cheese onto the dough, top with the mozzarella.

Bake

Approx. 15 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, sprinkle chickpeas, rocket and sprouts on top.

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4 people

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