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Vegan Mini Pizzas

Vegan Mini Pizzas

500 g / 4 cups high-gluten all-purpose or bread flour, plus extra for dusting
10 g / 1½ tsp salt
1 tsp instant dried yeast
4 tbsp / ¼ cup olive oil
300 ml / 1¼ cups ice-cold water
semolina flour, to prevent dough sticking
favourite tomato sauce, shop-bought or homemade
favourite vegan pesto, shop-bought or homemade (I made mine with rocket and pistachios)
1 tbsp pine nuts, raw
2 small courgettes, sliced thinly on a mandolin

  • Mix the flour, salt and yeast in a large mixing bowl.
  • Pour in the olive oil and water. Stir everything together with a large wooden spoon. Bring the mixture together with your hands – you may need to add a touch more water if the dough is too dry.
  • When the mixture has mostly stuck together turn the mixture out on to a work surface or bread board.

  • For Full Instruction:

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