Mixed vegetables pizza
| 10 tbsps (Approx. 100 g) | TischleinDeckDich |
| 300 ml | vegetarian spread (e.g. tomato, pepper) |
| 2 – 3 tsps | vegetarian spread (e.g. tomato, pepper) |
| 7 – 8 tbsps | wholegrain spelt flour |
| herb salt | |
| grease for the baking pan (e.g. coconut oil) | |
| Toppings | |
| 300 g | pizza tomatoes (chopped or as sauce) |
| 1 tsp | coconut oil |
| 1 | small red onion |
| 1 | garlic clove |
| ½ | courgette |
| 1 | packet of mushrooms |
| 1 | red pepper |
| 100 g | grated (vegan) cheese |
Pour ca. 300 ml water or vegetable broth over the TischleinDeckDich, season with salt, stir, cover and leave to soak for 5 minutes and then leave to cool. Then stir in the flour and vegetable spread and season with herb salt. Preheat the oven to 200 °C. Spread the dough into a greased springform pan (Ø 26 cm) using a large spoon and pierce several times with a fork.
Prebake the dough for 10 minutes at 200 °C (fan oven 180 °C) in a preheated oven. In the meantime, chop the onions, garlic, zucchini, mushrooms and peppers, into small pieces and fry them in the fat. Season the vegetables with herb salt. Then place the pizza tomatoes on the prebaked base and distribute the vegetables on top.
Finally, spread the cheese on the pizza. Bake in a preheated oven for ca. 15-20 minutes until ready.