How long does spelt pizza with roasted veggies [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can spelt pizza with roasted veggies [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make spelt pizza with roasted veggies [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is spelt pizza with roasted veggies [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does spelt pizza with roasted veggies [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

5.6K Views 11 years ago

Spelt Pizza With Roasted Veggies
[Vegan]

AS By: Akshata Sheelvant

Author Bio

Akshata Sheelvant is an Ayurvedic Lifestyle Consultant. She is the founder of an Ayurvedic vegan... Read More

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Spelt Pizza With Roasted Veggies [Vegan]

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Ingredients You Need for Spelt Pizza With Roasted Veggies [Vegan]

Pizza Dough:

1 cup spelt flour
1/2 cup all purpose flour
1/4 packet dry yeast
1 tsp sugar
1-1 1/2 tsp salt
3-5 tsp olive oil
3/4 cup warm water
Optional flavorings (fresh minced garlic, oregano, red chilli flakes)
1 jar pre-made pizza sauce
your favorite veggie toppings

Non Dairy Cheese:

1 handful pumpkin seeds
1/2 handful sunflower seeds (you could use walnuts too)
1 clove minced garlic (you could use garlic powder)
couple of sprigs of parsley
2 tsp sun dried tomato paste (optional)
1 tsp black pepper pwd (optional)
salt to taste
Water (to thin out the consistency)

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How to Prepare Spelt Pizza With Roasted Veggies [Vegan]

For the Dough:

Pre-heat oven to 415 degrees
Add the yeast and sugar in a cup of warm water and let it rise for about 5 mins.
In a bowl, mix all the dry ingredients together, incorporate olive oil into this dry mixture along with flavorings if used and then pour the yeast mixture into it and knead the dough. Let the dough rest for about 40 mins tightly covered in a warm place.
At this point I like to lightly knead the dough again and rest if for 20 mins more for a nice fluffy crust.
Prebake the dough before you put on all of the toppings.( I love garlic based pizza crust, so at this point you can spread freshly minced 2-3 cloves of garlic with 3 tsp of olive oil on the rolled out dough if you'd like.) Prick the base all over with a fork for it to bake evenly for about 5 – 8 mins.

For the Cheese:

You can make this cheese in less than 5 mins! Blend everything together to form a nice paste like consistency that can be easily spread on a pizza base. This cheese is simple and full of flavor with tons of good fatty acids to keep our skin glowing and healthy. You can store this cheese in an airtight glass container stays fresh in fridge for up to 10 days.

Assemble:

Spread pizza sauce and cheese onto the pre-baked crust.
Top with assorted veggies of your choosing (I used baby spinach, green pepper, and red onions.)
bake it at 415 degrees for 20 mins.