Who does not like healthy pizza? Nobody! Well, this is not the healthiest pizza ever, but I did my best to minimize the calories, avoided the white flour, eggs and oil.
I used only organic types of flour – chickpea, wholewheat and buckwheat. This is what I had on hand, but you feel free to use any kind of flour you want – soy, corn, spelt, quinoa, bulgur or any other.
From this recipe you could easily prepare 4 large thin pizzas, but if you prefer thicker pizza, just divide the dough in two (and not 4).
Personally, I prefer to add more interesting toppings on the pizza rather than eat thick bread crust. That is why I added lots of zucchini, spinach, onions, cheese and spices. You may totally experiment with the vegetarian pizza and add whatever vegetable you have on hand.
With the pepperoni pizza my only advise for you is to buy a good quality, real Italian pepperoni! If you want to have a real pepperoni pizza you will need real pepperoni and lots of mozzarella cheese.
Of course, if you are too worried about the calories, you may reduce the cheese!
For the dough (makes 4 large, thin pizzas):
10 grams dried yeast
330 ml. warm water (or milk)
460 grams whole wheat flour
100 grams chickpea flour
130 grams buckwheat flour
2-3 table spoons oil
Salt and pepper to taste
Mix the water and yeast in a small bowl. Let it sit for a few minutes until it dissolves into the water.
Add all types of flours in a large bowl. Season with salt and pepper and mix well with a spatula.
Pour the yeast mixture over the flour and stir until well combined. Add 1 table spoon of oil and mix for another minute.
Flour the counter of your kitchen or a large wooden board and transfer the dough on it. Knead it for a couple of minutes or until stops sticking to your hands.
Form a ball from the dough and place it in a large bowl, as you oil the bowl before placing the dough. Let it sit in a warm place for an hour and then it will be ready to use.
For the vegetarian pizza:
Tomato paste (seasoned)
1 onion (cut into pieces)
1 zucchini (cut into thin slices)
1 cup of shredded cheddar cheese
Fresh spinach and rucola (rocket salad)
Salt, pepper, oregano, dry basil, garlic powder
For the pepperoni pizza:
Tomato paste (seasoned)
100 grams pepperoni
200 grams mozzarella cheese (shredded)
Salt, pepper, oregano, dry basil, garlic powder
Preheat your oven to 180 C (350 F).
Line a large baking tray with baking paper.
Divide the dough into 4 equal balls.
For the vegi: Roll one of the dough balls on a floured counter or wooden board (roll it as thick as you like, I prefer thin pizzas).
Spread one thin layer of the tomato paste over the rolled dough. Spread the onions, zucchini, cheddar cheese and season with salt, pepper, oregano, basil and garlic.
Bake 20 minutes. Once baked, sprinkle some spinach and rucula over the hot pizza.
Serve immediately!
For the pepperoni: Roll one of the dough balls on a floured counter or wooden board. Spread one thin layer of the tomato paste over the rolled dough. Spread evenly the mozzarella (I always add more mozzarella, cause I like it very much). Spread the pepperoni slices over the mozzarella. Season.
Bake 20 minutes.
Serve hot!
