Vegan lye crust pizza

Vegan lye crust pizza

Total: 1 hr 30 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / people: 496 kcal
, Fat: 24 g
, Carbohydrate: 52 g
, Protein: 15 g

If you like lye rolls and pizza, this lye crust pizza is just right for you. A classic, well-known pizza in a vegan option with a crust reminiscent of a lye pretzel.


4 people


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

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


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


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

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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.


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


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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