So good you’ll start to glow while eating
When I was in the hospital in Durban and completely vitamin drained and disheartened from 3 weeks of hospital food my good friend Jackie’s brother and his wife popped in to bring me a super green vegan pizza – I think it was the best food I’ve ever tasted!
This is my take on that pizza, and although it’s not vegan, it’s pretty fantastic! It’s packed with vegetables, sprouts, hummus, avocado and makes you feel healthier, energized, happy and satisfied 🙂
It features a whole-grain base that resembles tarte flambée more than normal pizza dough, but that has the advantage that it doesn’t need proofing. The advantage is that it do Alfalafa sprouts, chickpeas, yoghurt and avocado provide you with good protein, plenty of vitamin Bs, monosaturated fatty acids and ample amounts of vitamins and minerals, so it’s a real brain-power booster 🙂 The wholegrain base and the hummus will also make sure that you feel repleted longer.
Alright guys, I’m hungry and keen on having on of these babies, so let’s get started! 🙂
For the base
150g whole grain wheat flour
150g wheat flour
3 tbsp olive oil extra vergine
1 1/2 tsp salt
150ml warm water
For the topping
300g sieved tomatoes
100g parmesan, grated
1 large tomato, cubed
1 red onion, peeled and finely sliced
1 small red bell pepper, stalk & seeds removed, finely sliced
20g alfalfa sprouts
100g green olives, de-stoned
1 red chili, finely chopped
4 jalapeños, sliced
1 tsp dried oregano
1 tsp olive oil extra vergine
For the hummus
1 can of chickpeas
juice of one lemon
1-2 tbsp olive oil extra vergine
1 tsp ground cumin
1 clove of garlic, peeled
1 small dried red chili
For the avocado dip
100g greek yoghurt
1 slice of lime
a small bunch of fresh parsley, finely chopped
a small bunch of fresh coriander, finely chopped
1. Preheat your oven to 180°C and line a baking tray with baking paper.
2. For the base, stir flour, olive oil, salt and water together and knead until the dough reaches a silky consistency. Roll out thinly and place on your baking tray. If the dough is sticky use a bit of olive oil.
3. In a small bowl, mix together sieved tomatoes, oregano, olive oil and season with salt and pepper for the pizza sauce. Spread evenly across the rolled out dough and sprinkle with parmesan. Place onion, tomato cubes, bell pepper, olives, chili and jalapeños on top and bake in the oven for 15-20 minutes or until the pizza crust is crispy. Note that the baking time depends mainly on how thick the dough is and how much pizza sauce you put on the pizza.
4. While the pizza is in the oven, prepare hummus and avocado dip: for the hummus place chickpeas, lemon juice, olive oil, ground cumin, garlic and chili in a blender and season to taste with salt and pepper. For the avocado dip mash the avocado until smooth, then stir in lime juice, parsley, greek yoghurt, salt and mix well.
5. Once the pizza is ready, remove from the oven and scatter dollops of hummus and avocado dip on the pizza. Top with fresh rocket and alfalfa sprouts and dig in! 🙂